I'm back from a holiday weekend away in time for the latest round of Tuesdays With Dorie.
This week's recipe is Black and White Banana Loaf, chosen by Ashlee of A Year in the Kitchen.
Although I love the fruity recipes we've been trying lately, I definitely welcomed the chance to make something a little more basic and less expensive, and a banana loaf sounded perfect when Ashlee's decision was revealed.
And other than my dismal marbling effort, the loaf pretty much was perfect.
My black and white banana loaf was more like a brown smudgy mess, but the taste was wonderful. I've never had chocolate in banana bread before, but I loved the combination. I even went against my disdain for rum in baked goods and added it anyway, and liked it.
But I do wish Dorie's marbling instructions were a little more clear. I used the spoonful at a time technique she discussed, but maybe I was supposed to use huge spoons? I'm not sure. I do know that it took me forever to load up my loaf pan, and by the time I finished the six short zigzags she recommended, I kind of had a bad feeling about just how "black and white" my black and white loaf was going to be. Here's what it looked like before I popped it into the oven:
I think that I should have followed my instincts and used my normal, plain Jane marbling technique. But I can always try it next time. If you have any marbling tips you'd like to share, I'd love to hear them in the comments.
As always, you can head over to TWD to check out the rest of the bloggers. Thanks for stopping by!