This week’s Tuesdays with Dorie recipe is the Black and White Banana loaf. This recipe can be found in Dorie’s book, Baking: From My Home to Yours or you can check out Ashlee’s blog, A Year in the Kitchen. After reading the P & Q on the TWD site, I thought I may have a problem with this recipe. A lot of comments stated that the batter was runny and the cooking time was off; however, I did not encounter either of those problems. I ended up using 2 ripe bananas and did not add the dark rum because we only had the clear rum which we use for the occasional Mojito. The loaf turned out beautifully and the people that consumed it thought it was quite tasty. This was a good recipe for a change of pace in the realm of banana bread; however, I still prefer the banana crumb recipe I use which will be posted this week.
Enjoy!
{ 11 comments… read them below or add one }
What a gorgeous banana loaf! Great job!
Your marbling is perfect!
Nancy
The Dogs Eat the Crumbs
Beautiful.
I am glad you enjoyed it.
I love the loaf, the bottom is all brown, it looks so cool!! I used extra chocolate so mine were more half and half, big fans of the flavor.
Looks really pretty!
I agree with Melissa. Your loaf looks soo good! I love that the bottom is swirled with brown batter as well. Makes it lok even better to eat!
I agree…your marbling looks perfect!!!
Wow it looks totally professional!!!
Have a delicious day
The marbling looks so pretty and I can really see it on the side of the cake.
YUMMM…your loaf looks fabulous!!
the marbling turned out perfect.
great job!
Oh, your marbling came out so well! I’ll check in for the banana crumb post later this week.