It's no secret that banana bread is made with the most ripe, nearly black bananas. It's also no secret that banana breads are often touted as 'healthy' (due to the use of coconut oils, or whole wheat flours). This ain't healthy. There's a cup of sugar in a single loaf. You *can* treat yourself, you know.
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Crispy edges, moist center, natural banana flavor, with a hint of chocolate. Can you see that it's also trendily poignant with the sliced banana on top? To remind you that you're not eating a glorified chocolate marble cake? This is what really sets this apart from traditional banana bread recipes - it's all in the aesthetic of a heterogeneous slice.
These banana breads are classics during the holidays, and for whatever reason, for devouring on Sunday. I don't know why. So you can tell I'm super with the times by posting this on *checks notes* March 3rd. Shopping List:
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Hardware:
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Prep:
Preheat your oven to 325 deg F.
Grease and flour the baking tin/loaf pan. You can use the butter here, since it's already out.
Mix the lemon juice, milk of your choice, and the baking soda in a measuring cup and set aside to foam. Remember, acidic environments are baking soda's best friend. This will allow it to do some magic. You like magic, right? Because that's what baking is. Magic.
In a large mixing bowl, attempt to cream the coconut oil, "butter", and sugars. This probably won't end well for you, but at least let the coconut oil saturate into the sugars. Add the egg.
Then, alternatively, and in 2-3 batches, add flour and milk slurry mixture, allowing the mixture to fully incorporate before adding another batch. You should now have something that looks like a runny cake batter. This is good.
Add the mashed bananas, salt, and vanilla extract.
Divide the batter in half, and add the 20 grams of cocoa powder to one bowl. We're marbling, baby.
Drop alternating blobs of each type of batter into your prepared loaf pan, trying to not let the same colors touch. If you do, invoke some Bob Ross mentality and think "No Mistakes - Only Happy Accidents". Whatever you do, don't mix it with a spoon or a knife - it'll get practically homogeneous - not what we're looking for. Don't shake the pan. Don't bother banging it on the counter to get rid of air bubbles. Banana bread in my eyes should be one of those mindless creations - however it turns out, that's what you've got.
Gently place the split banana on top of the batter. Don't press it down too much into the batter, or it'll ruin the effect of that extra moist banana on top.
The Business:
Bake at 325 deg F for ~70 minutes, or until a toothpick exits the center of the loaf clean. Try not to overbake it, as it will become dry. If there's a little goop as you stick the toothpick in, that should be fine. It'll solidify while cooling.
Transfer immediately to a wire rack to begin cooling.
Enjoy! Serve warm, or at least hack off the end of it to enjoy the fruits (HAH GET IT) of your labor. Or wait until the next morning and have it as some decadently gooey french toast.
Preheat your oven to 325 deg F.
Grease and flour the baking tin/loaf pan. You can use the butter here, since it's already out.
Mix the lemon juice, milk of your choice, and the baking soda in a measuring cup and set aside to foam. Remember, acidic environments are baking soda's best friend. This will allow it to do some magic. You like magic, right? Because that's what baking is. Magic.
In a large mixing bowl, attempt to cream the coconut oil, "butter", and sugars. This probably won't end well for you, but at least let the coconut oil saturate into the sugars. Add the egg.
Then, alternatively, and in 2-3 batches, add flour and milk slurry mixture, allowing the mixture to fully incorporate before adding another batch. You should now have something that looks like a runny cake batter. This is good.
Add the mashed bananas, salt, and vanilla extract.
Divide the batter in half, and add the 20 grams of cocoa powder to one bowl. We're marbling, baby.
Drop alternating blobs of each type of batter into your prepared loaf pan, trying to not let the same colors touch. If you do, invoke some Bob Ross mentality and think "No Mistakes - Only Happy Accidents". Whatever you do, don't mix it with a spoon or a knife - it'll get practically homogeneous - not what we're looking for. Don't shake the pan. Don't bother banging it on the counter to get rid of air bubbles. Banana bread in my eyes should be one of those mindless creations - however it turns out, that's what you've got.
Gently place the split banana on top of the batter. Don't press it down too much into the batter, or it'll ruin the effect of that extra moist banana on top.
The Business:
Bake at 325 deg F for ~70 minutes, or until a toothpick exits the center of the loaf clean. Try not to overbake it, as it will become dry. If there's a little goop as you stick the toothpick in, that should be fine. It'll solidify while cooling.
Transfer immediately to a wire rack to begin cooling.
Enjoy! Serve warm, or at least hack off the end of it to enjoy the fruits (HAH GET IT) of your labor. Or wait until the next morning and have it as some decadently gooey french toast.
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