Give a second life to spent vanilla beans.
Shake up the jar periodically to make sure the heady vanilla aroma is evenly distributed throughout.
Whole Wheat Flour, 141g
Sprouted Spelt Flour, 73g
Baking Soda, 6g
Black Cocoa Powder (King Arthur brand used here), 55g
Kosher Salt, 4g
Coconut Sugar, 128g
Unsalted Butter, softened, 80g
1 Large Egg, room temperature
Very Ripe Bananas, mashed (roughly 5 large), 733g
Vanilla Extract, 8g
Mascarpone, softened, 177g
Demerara Sugar, for coating the pan
Non-stick spray, for coating the pan
Bee pollen, vanilla ice cream, whipped cream, optional for serving
Start with room temperature ingredients. Preheat oven to 350F degrees. Spray 2 standard loaf pans with non-stick spray and sprinkle demerara sugar to evenly coat. Place loaf pans on a sheet tray to transfer to/ from the oven more easily.
Beat softened butter and coconut sugar in a stand mixer with the paddle attachment until light and very fluffy.
Meanwhile, in a medium bowl, combine the flours, salt, baking soda, and black cocoa, whisk until fully incorporated.
Add the egg, vanilla, mashed banana, molasses, and mascarpone to the butter mixture, then beat again until fluffy.
Fold in the dry ingredients by hand until everything is well combined.
Divide the batter evenly between the prepared pans, then bake for 45-65 minutes (depending on your oven), rotating halfway through cooking, until a cake tester comes out with a few moist crumbs. Allow loaves to fully cool before turning them out.
Serve as is, with some of the extra mascarpone and bee pollen, vanilla ice cream, unsweetened whipped cream, or whatever best suits your needs.