This week's recipe was chosen by Ashlee over at A Year in the Kitchen. So, if you want the recipe check her blog or go to this POST, from earlier this year when I tried this bread and typed up the recipe. This cake was great. (Notice how I just called this bread and cake in almost the same sentence. I am not sure what it really is, but it is in the cake section of the book, and looks like banana bread. What do you think?) The first time I made it, I did so because I had 1 1/2 ripe bananas, and I thought that if I could find a recipe that called for exactly that much banana, I would make it. Of course, Dorie never fails me, so I made it, along with another chocolate banana bread loaf and did a taste test.
What I liked about this loaf is the extra flavor that the lemon zest, nutmeg, and rum flavoring (I substituted 1/2 tsp rum flavoring for the rum called for in this recipe) add to it. Those few ingredients add a little something special.
I added more batter to the chocolate then called for, hence my loaf looks very chocolaty and not too marbled. No one here seemed to mind too much.
I tented my loaf after 30 minutes and had to cook it for about 10 more minutes than the recipe called for, but really it gave me no problems.
This is one that my 6-year old really likes, so it didn't last long.
Go to the TWD blogroll to see some other fantastic banana loaves!