10 Reasons Why You Should Make Your Boyfriend Marbled Banana Bread
1. The trash is always taken out
2. Even though your apartment doesn’t have a dishwasher it doesn’t matter because they miraculously get done every night
3. Feet are never left alone in a cold corner under the duvet as they are always sought out to be intertwined
4. Cold hands always have a home in another’s warm ones without complaint (except that one time when you placed your ice cold hands on his bare rib cage and he screamed like you were skinning him alive…note to self, laughing so hard that you can’t breathe wasn’t the best response)
5. Heavy grocery items are whisked away from your overburdened shoulders with ease
6. No matter what kind of <insert hysterical moment of bad body image> day you’re having, you’re always looked at like you’re the most beautiful thing he’s ever seen when you’re getting dressed
7. He always moves to stand over the bathtub and gives you the sink, even though he started brushing his teeth way before you walked by and decided it was a good idea too
8. He ignores your obvious cookbook buying/Amazon addiction
9. He said he hated brussels sprouts and tofu but now serves himself seconds
10. He will often visit you in the kitchen as you make dinner to say it “smells really good,” pop a few items into his mouth, thinking you won’t see it but you always do
(This list of course will be followed by “10 reasons why you should make yourself something great because you live with your boyfriend,” because of course no relationship is perfect.)
Bananas and chocolate! In a loaf! Make this for someone you love right now. Or tonight for yourself. I won’t tell.
Inspired by Post Punk Kitchen
Makes 1 Loaf
3 large very ripe bananas, mashed
2 teaspoons of vanilla extract
Quarter cup of soy milk (or your preferred non-dairy milk) with a quarter teaspoon of apple cider vinegar, mixed and set aside for about 5 minutes
Three quarters of a cup of sugar (this yields a not too sweet cake, if you’d like a sweet banana bread, go for 1 cup)
2 flax seed eggs (2 tablespoons of ground flax seed mixed with 6 tablespoons of warm water and set aside for at least 5 minutes)
2 cups of white whole wheat flour (If you would like the crumb that you would normally find in banana bread, all purpose is the way to go; for something a bit more luxurious and velvety, I would suggest using 2 cups of cake flour. I personally love the nutty, heartiness of white whole wheat. It makes me feel like I’m eating something wholesome.)
1 teaspoon of baking soda
Three quarters of a teaspoon of baking powder
1 teaspoon of ground cinnamon
Quarter teaspoon of fine sea salt
Quarter cup of unsweetened cocoa powder
3 – 5 tablespoons of boiling water
Quarter cup of unsweetened applesauce
Quarter cup of mild tasting olive oil
One large mixing bowl
One medium mixing bowl
One small mixing bowl (to hold the cocoa powder and water in to be mixed)
A 9″ loaf pan
Parchment paper to line the loaf pan or baking spray/butter and flour the pan
A clean knife (like a dull butter knife)
Place your oven rack to the middle position and preheat your oven to 350F.
If using parchment paper, line the loaf pan, otherwise be sure to use plenty of baking spray/butter and flour the pan.
In a large mixing bowl add the mashed bananas, soy milk with apple cider vinegar, vanilla extract, applesauce, olive oil and flax seed egg. Mix till combined. Set aside.
In a medium mixing bowl add the flour, baking soda, baking powder, cinnamon and salt. Whisk the ingredients together to well combined (making sure there aren’t any lumps) and set aside.
In a small mixing bowl add the cocoa powder and 3 tablespoons of boiling water. Whisk till it becomes a smooth paste. If it’s still lumpy, add another tablespoon of water. Keep adding water and mixing until it’s smooth. Set aside.
Add the dry ingredients to the wet, mixing till just combined (be sure to scrape with a spatula the sides of the bowl, going down to the bottom and back up to ensure all the ingredients are mixed).
Remove half of the batter and place in your medium mixing bowl (where your dry ingredients used to be). Add the cocoa paste from the small mixing bowl and mix together till combined.
Start adding your cocoa and plain banana batter to the loaf pan. I just scooped out some plain and cocoa and threw it into the pan in bit dollops. If the batter starts to run away from you in the pan (because you greased it) it’s ok! It’s a marbled loaf, the sloppy batters aren’t going to hurt it.
When all of your batter is in the pan, take a clean knife and run it through the batter, making a couple swirling patterns. There is no “perfect” way to do this. Just swirl about and it’ll turn out great! Trust yourself.
Bake the loaf for 60 – 75 minutes or until a cake tester comes out clean (or with a bit of dry crumb, not wet) when inserted into the center of the loaf/the cake springs back at touch. Check the cake at the 55 minute marker as all ovens run at different levels of hot. My normally super hot/I love to dry out cakes asap oven took 70 minutes to fully bake this cake. Very unusual for my sometimes nemesis, but it was probably just having an off day.