Out of all the tempting baked goods they had, I picked the black bottom banana cake and I chose well. It was just the right amount of sweet with a dense but moist crumb. I feel like I could have eaten slices and slices. But now that the bakery is closed (maybe forever?) I started making banana bread with black bottoms at home.
What is black bottom banana bread?
Black Bottom Banana Bread is a version of a Black Bottom Banana Bar or a Black Bottom Banana Cake. Simply put, it is a chocolate cake on the bottom with a bread / banana cake on the top. The black background, when baked, is when something has a chocolate base. It can be a chocolate crust for a cake or a brownie base for a bar cookie, or just about anything. A black background adds a secret layer of richness and chocolate flavor.
What does banana bread look like with a black background?
The bottom of this black banana bread background is a crazy cake riff, a cocoa cake that just happens to be vegan! Crazy Cake was invented during WWII due to rationing, but it still exists today because it tastes delicious. It's moist and surprisingly rich for such simple ingredients. I have a recipe for a chocolate muffin if you are looking for something that does not have eggs, milk or butter!
Besides the crazy cake, I went with my favorite banana bread recipe from Flour Bakery. It turns out perfectly every time and has just the right amount of banana flavor and a super light and fluffy texture that pairs perfectly with the chocolate base.
The black bottom of banana bread tastes like two of your favorite quick breads in one, which makes it even more special to me.
Why should you bake a black bottom banana muffin in small batches?
It's a small batch! This recipe will make a mini loaf (the ones that are 5.75 x 3.25 or 6 x 3) that is perfect for two or one. If you are alone or with someone else during this pandemic, you probably don't want a large amount of the same baked good. I live for variety and maybe you too. This is the best size, just to have fresh cake and a few days of breakfast and snack slices.
You can store your kitchen supplies! I don't know anything about you except flour and sugar and I'm getting weirder and weirder in our supermarkets. I want to cook ALL things, but I also don't want to use unnecessary ingredients when making a lot of giant things.
It's delicious and you need a treat! I've definitely turned to comfort food lately (this is nothing new really) and this black bottom banana bread is comfortable and comforting. And since each serving is small, I don't feel too bad. Small batches have built-in portion control. Unless you eat whole bread LOL.
Banana bun with black background
A bread cake with two flavors in one: a rich chocolate base with banana bread.
It serves 1 pan
Cooking time 40 min
Total time 1 hour
Chocolate layer
- 6 6 soup spoon all-purpose flour 45 grams
- 1/4 Cup sugar 54 grams
- 1 soup spoon + 1 teaspoon of cocoa powder 9 grams
- 1/8 coffee scoop sodium bicarbonate
- pinch of salt
- 1/4 Cup cool water
- 1 soup spoon canola oil or other flavorless oil
- 1/2 coffee scoop vanilla extract a little
Banana layer
- 1/4 Cup plus 2 tablespoons + 2 teaspoons all-purpose flour 52,5 grams
- 1/4 coffee scoop sodium bicarbonate
- 1/8 coffee scoop shawl
- pinch of cinnamon
- 1/4 Cup plus 1.5 teaspoons sugar 57.5 grams
- 1/2 great Egg
beat a large egg and weigh 26-28 grams or measure 1.5 tablespoons
- 2 soup spoon canola oil or other flavorless oil
- 1 very mature banana about 6 tablespoons or 85 grams
- 1,5 coffee scoop sour cream or greek yogurt
- 1/4 coffee scoop vanilla extract
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Lightly flour and flour a small loaf pan (6x3 inch or a pan containing 2 cups of liquid). Heat oven to 325 ° F.
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Make the chocolate batter: Mix the flour, sugar, cocoa, baking soda, and salt in a bowl. Make a well in the center and pour in the water, oil, vinegar and vanilla. Beat until well blended. The dough will always be lumpy. Pour into the prepared skillet and set aside while you prepare the top of the banana.
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Make the Banana Paste: Mix the flour, baking soda, cinnamon, and salt in a bowl and set aside. Beat the sugar and eggs until light and fluffy. Drizzle slowly with oil while whisking, taking your time. Add the banana puree, sour cream, and vanilla until combined. Use a rubber spatula to incorporate the flour mixture until smooth. No trace of flour should be visible.
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Pour the batter over the top of the chocolate layer and bake for 30 to 40 minutes. The cake should brown on top and the cake will grow back when you press it gently and a skewer in the middle will come out clean. Cover with aluminum foil if it starts to brown too much.
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Let cool in the pan on a rack for 30 minutes, remove from the pan and allow to cool completely on the rack. Cut and enjoy!
