Tuesday, August 5, 2008

TWD: Black-and-White Banana Loaf



This week's Tuesdays with Dorie selection is from Ashlee of A Year in the Kitchen. She chose for us to bake the Black-and-White Banana Loaf from Baking: From My Home to Yours by Dorie Greenspan. You can find the complete recipe here. The changes I made were omitting the lemon juice, lemon zest, and dark rum, as well as using 2 ripe bananas instead of 1 1/2 bananas called for in the original recipe . Ashlee used 2 oz. of chocolate in her recipe. The original recipe calls for 3 oz. of chocolate, which is what I used.


Notes: This was a good selection for me this week because I always have extra ripe bananas on hand for making bread. If I have extra bananas that I don't eat before they become overripe, I simply pop them in the freezer and thaw just before I am about to use them. I baked my bread for about 1 hour and 30 minutes. I had to cover the bread with foil about an hour and ten minutes into baking because it was starting to turn too brown. This bread was very dense and moist and the chocolate and banana flavor wasn't one I expected to like, but it is really good. I used 70% cacao Godiva chocolate, and it works well. This is definitely one I will make again. It goes perfectly with a cup of coffee, so I know what I am having for breakfast tomorrow!

3 comments:

dorie said...

Cake for breakfast -- yum. Your loaf looks really, really good.

Teanna said...

Nice breakfast choice! It looks delicious!

Rebecca of "Ezra Pound Cake" said...

I've got to get on board with this banana-freezing. Your loaf looks amazing!