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Tuesdays with Dorie: Black and White Banana Loaf

This week’s 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!
[pinit]

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Devasena Sistu

Friday 26th of September 2014

Hello,

Please, Help... I'm unable to find the recipe above.... :-(

Thanks

Jamie

Saturday 27th of September 2014

The recipe is only available in the cookbook, sorry for the inconvenience.

-Jamie

Rebecca of "Ezra Pound Cake"

Wednesday 6th of August 2008

Oh, your marbling came out so well! I'll check in for the banana crumb post later this week. ;)

Passionate Baker

Tuesday 5th of August 2008

YUMMM...your loaf looks fabulous!!the marbling turned out perfect.great job!

Pamela

Tuesday 5th of August 2008

The marbling looks so pretty and I can really see it on the side of the cake.

Em

Tuesday 5th of August 2008

Wow it looks totally professional!!!

Have a delicious day :)

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