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!
one banana recipe after another.. wow! I'm glad that your daughter loved the loaf. Fantastic job.
ReplyDeleteyummy looking cake/loaf/bread! :)
ReplyDeleteI agree- a little more chocolate is wonderful here! It looks great Mary Ann!
ReplyDeleteIt looks like yours turned out great! And your whole wheat banana bread looks really good too!
ReplyDeleteI loved this one too, so flavorful. Yours looks fantastic. :)
ReplyDeleteI like it a little more chocolatey myself. Yours look so yummy! The banana wheat loaf looks interesting. I saw that one too and I was perplexed by the wheat.
ReplyDeleteI'm going with cake, I'm pretty sure it's cake, just a loaf cake. It's rather different than all of my banana bread experiences anyway. Yours looks very good, I liked the chocolate part better, so I wouldn't have complained either!
ReplyDeleteI did extra chocolate too, and it was divine!!! I mean what isn't better with chocolate?? Looks great.
ReplyDeleteMaryann, your loaf is beautiful! Well done you! I really loved this recipe myself! (I know, I know . . . I say that every week!)
ReplyDeleteNice loaf - an great that you made it again! I think it's a cake; I won't be replacing my whole wheat banana bread with it.
ReplyDeleteGood tip about subbing rum flavoring for alcohol. Loaf cake looks lovely! Great job!
ReplyDeleteClara @ iheartfood4thought
I wish I had made mine more chocolate than not too. Good all. Looks fab!
ReplyDeleteLookin good!
ReplyDeleteA little more chocolate is A-OK in my book, too. I enjoyed the different flavors in this bread. Maybe next time I'll add some nuts.
ReplyDeleteLovely looking banana loaf (or cake!) Glad you enjoyed it :)
ReplyDeleteYour cake looks great! My loaf was more chocolaty then marbled too, but I think that's just my marbling skills...hahah!
ReplyDeleteMore chocolate is always good. And it's a definite plus when you are willing to make something twice.
ReplyDeleteLOL, I did the same thing... called it bread, cake... loaf. Even regular old banana bread is more like cake than bread.
ReplyDeleteAnyway. Yours looks terrific!
Looks like it turned out great.
ReplyDeleteNo one's complaining about a little more chocolate around here, either. Gorgeous loaf!
ReplyDeleteHahaha I love that you called it a cake and bread in the same sentence! I find that I keep making the same mistake as well! Yours looks beautiful!
ReplyDeleteYou can't go wrong with extra chocolate! Looks yummy!
ReplyDeleteLooks great! I'm glad you liked it too. A bit more chocolate is never a bad thing!
ReplyDeleteShari@Whisk: a food blog