But sometimes that bunch of bananas on the counter just do not want to ripen at the buyer's ideal pace. All of a sudden, yellow makes way for speckles of brown, and the fruit is beyond the point of straight-up snacking. Time to bake again.
I've made peace with the fact that bananas will always add its distinct flavor to everything it touches--in turn making those use-up-the-overripe-fruit baking projects less cumbersome. And hey, if I don't really feel like eating whatever form of quick-bread I inevitably bake, I know that a certain sugar-loving boyfriend will.
The last time I partook in overripe-banana-saving, I used a technique I had not yet thought to try for banana bread: marbling. Having read a few rave reviews of The PPK's Marbled Banana Bread, I decided it wouldn't hurt to mix up the normal quick-bread routine just a bit, and gave it a go. I must say, as simple as it sounds to dump cocoa powder into half of the recipe's batter, the gesture actually--surprisingly, refreshingly, thankfully--took what may have seemed to my banana-weary self "just another loaf of banana bread" up a notch or two. Yes, it still tasted like banana bread, with that familiar, moist crumb, but with a slight twist. Maybe the striking swirls won me over, although I'm pretty sure the addition of cocoa won me over.