Marbled Chocolate Banana Bread

Ingredients

3 large or 4 small overripe bananas

1 stick unsalted butter, melted

145g brown sugar

1 egg

1tsp vanilla extract

1tsp baking soda

1/4tsp fine salt

130g + 35g ATK flour 

20g cocoa powder

130g chocolate chips or chunks

Directions

Preheat oven to 325 degrees.

In the largest glass bowl, melt butter in the microwave, covered by a plate (90 seconds on 50% power). Mash bananas into melted butter. Whisk in brown sugar, egg, and vanilla. Whisk in baking soda and salt. Stir in 130g flour.

Pour half of the mixture into the next-smallest glass bowl (eyeball it or measure out 365g of batter). Mix the additional 35g flour into one half and the 20g cocoa and chocolate pieces into the other. 

Line a loaf pan with a strip of parchment paper. Dollop 1/3 of chocolate mixture into each end, then 1/3 of plain mixture in the middle. For the second layer, dollop the remaining 1/3 chocolate mixture in the middle and the last two 1/3s of plain on either end. Swipe the offset spatula around in a figure 8 a few times to marble but not fully mix. Bake for 1 hour.

Cheesecake!

Ingredients

10oz crushed ginger cookies

5T melted unsalted butter

2/3 cup white sugar

1/4 tsp salt

3 packages cream cheese, well-softened

4 large eggs

1 tsp vanilla

1 cup white sugar

16 oz (one tub) sour cream

1 Tbsp white sugar

1 tsp vanilla

Directions

Preheat oven to 350'.

Whisk together first four ingredients and press into springform pan. Place in refrigerator to set.

Fit Mixmaster with whisk attachment. Beat cream cheese on medium until fluffy. Add eggs, one at a time, then vanilla and sugar. Beat on low speed, scraping down sides, until mixture is fluffy and homogenous.

Pour mixture into prepared crust and place in oven with baking sheet underneath (pan leaks). Bake for 45 minutes, or until set three inches in from edges but still wobbly in the middle. Remove to a cooling rack on the countertop for 5 minutes.

Whisk together sour cream, sugar, and vanilla. Pour gently around edges of cake, then spread to fill in the middle. Return to oven for 10 more minutes.

Cool cake on countertop, then fridge, for six hours or overnight.

Original recipe at https://www.epicurious.com/recipes/food/views/three-cities-of-spain-cheesecake-102595

Lemon Buttercream Frosting

Ingredients

1 cup (2 sticks) unsalted butter
4.5 cups (540g) powdered sugar
2.5T lemon juice
2T whipping cream
2t lemon zest
pinch of salt

Directions

Using mixmaster with whisk attachment, whip butter for 2 minutes on medium. Add remaining ingredients, increase speed to high, and whip for another 3 minutes.