A Marble to Behold

Chocolate Marble Banana Bread 4 arrA while ago, homey banana bread was made and devoured by yours truly – ‘moi,’ of course! The sweet memories of what once was – yester-bake – now leaves me with this thought: I do believe it’s time for a remake. Just as before, I’ve come across the very old yet same predicament – as past recipes would reveal – and, a very delicious answer for an almost forgotten bunch of ripened bananas. Some never learn, I suppose – or do they?

Chocolate Marble Banana Bread 1 arrSpeaking of myself, I’ve definitely love to salvage overripe fruit in baked goods. Without getting overly ‘mushy’ about the subject, I equally attest that banana bread is best made when this fruit does in fact start to brown and spot on its exterior but, remains soft and explosively flavourful.

Wasting no more time, let’s get baking! Starting with a trusted recipe, I decide on marbled banana bread. Like the original, this variety simply requires one to divide the dry ingredients initially suggested for the making of one loaf in multiple bowls. Taking things step-by-step, measure halved amount of the ‘necessities’ – flour , sugar, salt, and baking powder – into two different bowls where the chocolate variation takes less flour, thus being certain to replace the omitted amount of a.p.f. with cocoa powder. Chocolate Marble Banana Bread 2 arrFrom here, divide and pour the already mixed wet contents – butter, vanilla, bananas and eggs – into each ‘dry’ bowl. And for an even more decadent chocolatey twist, add dark or semi-sweet chocolate chunks to each bowl. Once both batters are well combined, introduce spoonfuls of each into a well-greased and parchment-lined loaf pan.

Vanilla and chocolate contents now acquainted, insert a knife or wooden skewer into the batter-filled pan and make swirl motions to create the classic marbled pattern. Finally, top your edible art with extra chocolate chunks – if your heart desires – and get that marbled slab into a preheated oven.

Chocolate Marble Banana Bread 3 arrSensing a banana-rich sweetness in the air, I know my marbled loaf is ready – about 50 minutes or so. Leaving this beauty to cool prior to slicing, getting my dose of potassium courtesy of this banana bread-ish ‘healthy’ cake is my kind of rescued dessert. Hoping you’ll show ripened fruit some TLC – via the kitchen – treating bruised fruit is not so ‘bananas’ after all. Clearly enjoying the fruits of my labour, reinvented banana bread is simply marvellous. Whether you enjoy it as a mid-day snack or for a quick breakfast on the go, this moist loaf satisfies in both its classic state, embedded with nuts or rippled with melted chocolate flavours – naturally, it’s a ‘marble’ to be behold!

Copyright © DISHFUL, 2017. All Rights Reserved. 


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BMuffin 1 arrSplits, milkshakes or smoothies, summer indulgences share a common interest – B-A-N-A-N-A-S!  Surely, nature’s yellow encased fruit is a “go-to” favourite until ‘it’ happens– age spots.  While speckled brown jackets are telling signs of aging, soluble transformations await with a little elbow grease.  ‘Seemingly’ expired, what’s truly bananas is that some will dispose of perfectly usable – though slightly over-ripened – delicious fruit.

Bananas1 arrMy advice:  don’t judge neglected fruit by its – peel-ready – exterior.  Instead, Lady be cool and remain one smiling Chiquita by reviving bananas with a bake-over.  Still very sweet and flavourful, overly ripe bananas are especially ideal for the creation of baked goods – it’s fermentation gone right!

Tried, tested and true to taste, I use Martha Stewart’s reliable recipes for my very own potassium-rich baking session of banana bread and muffins.  To start, I adhere to outlined steps to yield basic results.  But, as with any ‘good’ and plain recipe, simple ingredients are simply too irresistible not to invite delectable additions. BCranberry Loaf arr

BTahini Loaf arrCater-made to personal preference, I maintain the rich integrity of banana bread by replacing traditional butter with alternative fats – tahini and even all natural peanut butter.   Intensely nutty, separate use of these ‘butters’ – in two distinct batches – works, and certainly amplifies the flavour profile of banana bread.  Batter once prepared and poured into a greased loaf pan, why not make things more sanely delicious?  Doing just that, I have tried unique pairings for added texture and taste.  Between dried cranberries and various toppings, my all-time favourite banana bread consists of chocolate chips, peanut butter and a generous sprinkling of shredded coconut.  Though quite strong, the not-so-visually-apparent sesame-infused batter mixed with dried pineapple chunks remains a close second.  Highly aromatic, there’s no doubt that bananas –revamped – makes for moist and crumbly fruit bread that’s not only worth saving but, equally devouring.  Essentially, the same loyally portable snack with the exception that it’s – now – proportionally sliced.

BMuffin Tray arrContinuing with an experimental sequel, take a humble banana muffin recipe then proceed to mix necessary ingredients – as per instructions – and get creative.  Gloriously treated, I make mine by adding sundae-like fixings such as chopped walnuts and dark chocolate chunks.  End result:  a kingly creation otherwise known as, “chunky monkey banana muffins.”  Plump and traced with chocolaty banana goodness, these individually wrapped treats are unquestionably satisfying from muffin top to bottom.  Needless to say, a tangible mouthful that’s – presumably – Elaine-approved!

© DISHFUL, 2014.  All Rights Reserved.