1 1/3 cup APF
1 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
2 rip and peeled bananas
squirt of fresh lemon juice
grated zest of 1/2 lemon
1 Tbs dark rum
3 oz bittersweet chocolate, finely chopped
10 Tbs unsalted butter
2/3 packed brown sugar
1/3 cup sugar
4 large eggs
1 tsp pure vanilla extract
1/2 cup whole milk
Preheat your oven to 325F; 80-90 minutes.
In a bowl, not attached to your mixer, whisk together flour, baking powder, salt and nutmeg. In a separate bowl, mash the bananas, squirt on some lemon juice, throw on the zest, and mix in that rum! In yet another bowl, whether by microwave, double broiler, or simmering pan, melt the chocolate and 2 tablespoons of butter together.
Now, in a bowl attached to your mixer, cream the remaining butter until fluffy. At which point, add both sugars and beat another 2-3 minutes. Add each egg, one at a time, and beat until combined before adding another egg. When all of the eggs are beaten in, add the vanilla.
Add in half of the flour mixture, beat it, then add all of the milk. When those ingredients are well combined, add the rest of the flour mixture and combine thoroughly. When it looks good and battery (not the assault kind), mix in the mashed bananas and blend well.
In your greased and parchment paper readied loaf pan, pour in half of the banana batter, and then alternate with the melted chocolate mixture until all is gone. When your batter is gone, and your loaf pan full, stick a butter knife into the batter and chocolate and swirl around slightly to marbleize.
When completed, stick this guy in the oven for 80-90 minutes, or until your testing stick/knife comes out clean.
