Confession: I hate the smell of bananas.
I think it has something to do with that awful organic chemistry lab two years ago. We synthesized artificial banana flavoring for weeks on end. My entire body and wardrobe smelled like banana Runts for the rest of the semester. True story.
Confession: I love the taste of bananas.
Because of the Banana Oil Synthesis incident, however, I have been unable to tolerate bananas in any form other than in the perfect, unscented raw state. Until this evening, when I came home to find two bananas whose peels were black.
So when life gives you pitch-black, over-ripened bananas... make this chocolate-y, cinnamon-y banana bread.
Marbled Banana Bread
2 bananas (preferably disgustingly ripe)
1 cup flour
1 cup cocoa powder
1/2 cup brown sugar, packed
1 tbsp milk
4 tbsp melted butter
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp nutmeg
2 generous tsp cinnamon (I used Ceylon cinnamon instead of Cassia, but the latter should be just fine)
Preheat oven to 350F. Melt the butter, and set aside to cool for a few minutes. Mash the banands into the butter, along with the sugar, milk, and egg. In a separate bowl, mix all other dry ingredients (except the cocoa) together. Add flour mixture a bit at a time. Place half of the dough/batter in another bowl. Add cocoa powder, and mix well. Place batters in a greased loaf pan, alternating between the two. Using a knife, swirl the batters together in the pan, taking care not to blend them into one. Bake for 50 minutes.