This week’s TWD was chosen by Ashlee of A Year in the Kitchen: black and white banana loaf! On the one hand I was pretty excited that this recipe wasn’t terribly complicated. Since summer has started I’ve definitely been less motivated to spend hours and hours in the kitchen baking so this recipe fit the bill. On the other hand, I’m not a huge fan of banana bread so I didn’t expect that this would be a recipe I’d love.

This bread varies from traditional banana bread I’ve made in the past in that it is marbled with bittersweet chocolate and also contains rum! My bread came together without a problem (or so I thought) and was done cooking around an hour and twenty minutes. I didn’t wait for it to cool completely before I cut a piece to try as it did smell really good! Well, as soon as I cut into it, I saw that my marbling was not as successful as I’d hoped. I don’t have much experience with marbling but it’s definitely something I need to work on. My bread looked mostly black with small traces of white but no definitive marbling. Ok, so it didn’t look too pretty, but how did it taste? Well, much to my surprise, I really liked it! The chocolate added variety and toned down the strong banana flavor that I’m generally not a fan of. The cake was also incredibly moist!

Thanks to Ashlee for choosing this recipe! I learned that I need to practice marbling and also found another use for ripe bananas! The recipe for the black and white loaf can be found on Ashlee’s blog and as usual, check out the other blogs over at TWD (especially if you care to see loaves marbled properly!).

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