This week, for Tuesdays with Dorie, I returned to an old friend. Ashlee, of A Year in the Kitchen, selected Black and White Banana Loaf for our event. I made this last fall when I needed to use up some ripe bananas. I liked it then, and I liked it even better this time around, plus I had someone to share it with, so it didn’t last very long.
The batter turned out just right – not too runny. I baked it for about 90 minutes, although it could have stayed in the oven another 5 minutes or so; but even so, it turned out just the way we like it. I may experiment next time and use a slightly larger pan, say a 9’ x 5” one, and see what difference, if any, that makes.
I love the marbled effect. Each slice is just a bit different from the other, so from one end of the loaf to the other, it’s fun to watch the slices change.
We also like the subtle flavors of banana and chocolate. The hints of nutmeg and rum accentuated the banana without overpowering it.
Speaking of the rum, I used my very last tablespoon of dark rum that I had purchased at the Bacardi factory in Puerto Rice a number of years ago. I felt like it was the end of an era, so to speak. I still have some of the light rum left, but when that is used up, my souvenirs from that trip will be gone.
Enjoy looking at all the other variations from the TWD bakers.