I think of banana bread as a “free” recipe. Overripe fruit, otherwise trash, is transformed into a quick little bread using items you probably have in your pantry. I have a few variations of banana bread in rotation – Melissa Clark’s version is particularly good.
Last Sunday afternoon, in a vain attempt for something sweet that a) involved chocolate b) did not use the 2 eggs destined for breakfast, I concocted this (full disclosure) vegan version. “Vegan?!” you say. Hear me out. People have been making cakes without butter or eggs for years. One of my family’s favorites, nanny’s hot water chocolate cake, relies on a few WWII-era tricks to keep it moist, using, you guessed it, boiling water.
If you like cake that masquerades as breakfast food, you’ll love this. After polishing off a good portion of it, I realized you could take this into full dessert territory with frosting. I have big plans for a peanut butter glaze next time. Nanny hated PB, but I’m sure she would approve.
Marbled Banana Bread
1 cup mashed very ripe banana (about 4 small bananas)
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon pure vanilla extract
2 tablespoons olive oil
1/3 cup almond milk (or any other milk) + 1 tsp. vinegar (this mimicks buttermilk)
3/4 cup all-purpose flour
3/4 cup whole-wheat flour or spelt flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
6 tablespoons boiling water, divided
Heat oven to 350 F. Prepare boiling water (no need to measure). Lightly grease an 8×4 loaf pan.
Mash the banana in a large mixing bowl. Whisk in the sugars, olive oil, milk and vanilla.
In a medium bowl, whisk together the flours, baking soda and salt. Add to the banana mixture, folding gently until combined (it’s OK if its lumpy – don’t overmix).
Scoop one cup of the batter up and transfer it to a separate mixing bowl. Now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.
Add 3 tablespoons of boiling water to the regular banana mixture and mix the batter just until relatively smooth.
Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Once all of the batter is in, swirl it with a knife or long skewer.
Bake for 55 minutes. Allow to cool before slicing. I store mind wrapped tightly in plastic wrap and then tin foil.
-Recipe adapted from Post Punk Kitchen