2 1/2 sticks of unsalted butter at room temperature
1 1/3 cups packed brown sugar
1/2 cup granulated sugar
8 large eggs
2 tsp pure vanilla extract
1/2 cup heavy cream
1/2 cup water
Preheat oven to 325°
Butter and flour two 8 x 4 x 2″ loaf pans.
Mash the bananas. Mix in the lemon juice and then add the rum. Stir and set aside.
Melt the bittersweet chocolate with 4 TBS of butter over low heat. Set aside.
Whisk the flour, baking powder, salt and nutmeg together in a bowl. Set aside.
In the bowl of a stand mixer with the paddle attached cream the butter and sugars until light and fluffy, about two minutes.
Beat in the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Mix in the bananas. The batter will look quite curdled. Don’t worry.
Mix the heavy cream and water together.
Add the flour and cream/water in alternating additions – beginning and ending with the flour.
Take 1/3rd of the batter and add it to a separate bowl. Mix in the melted chocolate mixture until well combined.
Add the batter to the prepared pans: drop dollops of plain batter and chocolate batter in alternating layers next to each other. Continue the second layer in the opposite. When all of the batter has been distributed between the two pans run a knife through the batter to swirl the two batters together.
Bake in the preheated over f or 1 hour and 20 – 30 minutes until a tester comes out clean.
Cook on a rack for 15 minutes and remove from the pans.
Keywords: banana, banana cake, marble cake, banana and chocolate