This is the Chocolate-Banana Marble Bread. And, it’s way better than it looks. It looks like an ordinary marble loaf, but it is SUPER moist. I really like it.
The only thing I don’t get is…what’s the best way to “get your marble on!” I don’t even know what to call it. She tells you to “drop alternating spoonfuls of dark and light batter into the” pan. And then….there is a beautiful photo of perfectly and neatly spooned alternating squares of dark and light batter sitting contently in the pan. When I tried this….not so perfect….not so neat. Was it cause I used a spatula instead of a spoon? Either way, I’m not sure it matters much. Cause after that you’ve gotta mix it up! Marbleize it by carefully turning the batter over “in 3 places down the length of the pan.” I thought I did that. But a still ended up with one all dark slice and one all light slice. See….
The chocolate in this bread is fairly intense (I’m not complaining). So, its nice when you can get a piece with a nice balance of dark and light batter.
I’ve got three more very ripe bananas. I’ll go give it another try. Perhaps I will try being a little less gentle with my turning of the batter…..and I’ll use a bigger spoon. Hopefully that will do the trick!