Tuesdays With Dorie: Black and White Banana Loaf
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!
11 comments:
I could not get my marbling to look like Dorie's either. Next try. Your bread looks nice and chocolaty...the boys around here would vote for yours any day of the week!
I was a little confused about the marbling and just tried to guess spoonful sizes! Mine were about 1 1/2 Tablespoons of batter and I just did chocolate white chocolate on one layer, than white chocolate white on top of those and so forth. Who knows, though, I'll certainly be making this again and it will probably turn out totally brown! :)
Thanks for your comment. As to the marbling, my first loaf turned out like a work of art, my second was only okay. I read that one reader used only 1 small banana and omitted the milk. This made the dough less runny so the marbling stayed in place. Hope that helps!
Yummy! All the brown makes it look soooooo chocolatey!
A little less expensive – Amen, Sister!
I think the spoonfuls need to be bi ones. That's what I did and it turned out pretty well. Someone else used ice cream scoops. Some of the blogs show the marbling in progress photos and it's pretty interesting (sorry, I can't remember which ones!). Your loaf looks so delicious!
Nancy
Marbling is overrated anyways, don't you think? :-)
That is one moist loaf! My marbling was sub-par too.
I wasn't quite following what the directions said either... maybe it's hard to put into words.
Your looks delish though... like a moist chocolate bread.
I was completely confused on the marbling instructions too - but I'm with everyone else, it looks like moist, delicious, chocolaty bread!
I thought it was a nice change to do something "easy", too. I didn't read the marbling techniques, I just forgot. Good for you for trying new things.
Post a Comment