Chocolate Marbled Banana Bread

Yields 1 loaf

3 large overripe bananas, mashed
1/4 cup buttermilk
2 teaspoons pure vanilla extract
2 cups cake flour, sifted
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup unsweetened cocoa powder
3-5 tablespoons boiling water
9 tablespoons butter
1 cup sugar
2 large eggs

Preheat oven to 350 degrees F. Line a loaf pan with parchment paper, allowing the paper to hang an inch over the long ends of the pan. Lightly grease.

In a small bowl, combine the mashed bananas, buttermilk, and vanilla. Set aside.

Sift together the flour, baking soda, baking powder, and cinnamon into a medium bowl. Whisk together. Set aside.

In another small bowl, stir together the cocoa powder and 3 tablespoons boiling water until it reaches a smooth paste. If the mixture is too thick, add a tablespoon of water and stir again. Repeat the process until the desired texture is reached. Set aside.

Place the butter and sugar into a large mixing bowl and beat on medium high until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Turn the mixer on low and add a third of the flour, half of the banana mixture, another third of the flour, the rest of the banana mixture, and the last of the flour, mixing well between each addition. Transfer half of the batter to another mixing bowl and mix in the cocoa paste.

Drop alternating spoonfuls of the light and dark batters into the pan and marbleize with a spoon by turning over the batter in 3 places down the length of the pan.