Tajin Chile Lime Seasoning and Chocolate Marbled Banana Bread
Course Bread, Breakfast, Dessert
Cuisine Baking, Bread
3medium to large very ripe bananastwo strips cut lengthwise reserved for the top of the bread
1stick1/2 cup or 115 grams unsalted butter, melted
3/4cup145 grams dark brown sugar
for the chile lime part
2Tablespoonsapprox. 20 grams all-purpose flour
1/2tspTajinor other chili lime salt- plus more for the top of the bread
1/2tspancho chili powder
for the chocolate part
2Tablespoonsapproximately 15 grams dark cocoa powder sifted if lumpy
1/4teaspoondiamond kosher saltjust a pinch if using fine salt
Heat oven to 350°F. Butter a 9×5-inch loaf pan, or coat it with a nonstick baking spray- alternately you can line the loaf pan with parchment.
Cut two banana strips for decorating the top of the cake and set aside.
Melt butter in the bottom of a large bowl in the microwave. Mash the remaining bananas directly into the butter until mostly smooth. Whisk in brown sugar, egg, and baking soda until thoroughly combined. Add 1 cup of the flour. Stir just until it disappears.
Pour half of batter into a second bowl. (You can eyeball it, it’s fine. Or you can know that my batter halves were roughly 365 grams each, but weights will vary with banana sizes.) Into one bowl, stir the 2 Tablespoons of flour and the Tajin chile lime salt. In the other bowl, stir in the cocoa powder, 1/4 teaspoon salt, and ground cinnamon.
Drop alternating blobs of tajin and chocolate batter into the prepared baking pan, then marbleize by using a spoon or small offset spatula to gently turn the batter over in three places down the length of the pan, you can swirl a little more than than but not much if you want to maintain the marbleized look when you cut the bread. Top with the two banana strips and sprinkle the top with about another 1/4 to 1/2 teaspoon of Tajin (I had a spill and ended up with a bit more on the bananas than planned and it was delicious)
Bake 50-60 minutes, until a tester or toothpick inserted into the center comes out batter-free. Cool in pan for 10 minutes, then gently run a knife around the edge and invert the banana bread onto a cooling rack.
Serve warm or at room temperature.
adapted from Smitten Kitchen’s marbled banana bread
Tajin Chile Lime Seasoning and Chocolate Marbled Banana Bread https://www.recipefiction.com/2018/03/tajin-chile-lime-seasoning-marbled-chocolate-banana-bread.html