Ashley, at A Year in the Kitchen, is hosting this week’s Tuesdays With Dorie Challenge or as Lenny likes to loving call it, Tuesdays With the Devil. He hates Tuesday as he thinks it is making him fat. Ashley, is an inspiration for all of us, not only is she part of TWD; but, she has a fitness/diet blog, which is very inspiring. The challenge this week she picked the Black and White Banana Loaf from Dorie’s cookbook.
I was a bit suspect about this recipe for a couple of reasons, I am not overly fond of nutmeg and it is one of the ingredients. Plus, I already have banana bread recipe, that is really to die for.
I decided to go for it and bake this bread Saturday, in between paint the apartment. That way we could have it for breakfast on Sunday and I could listen to Lenny all day as he complained about getting fat and he put another piece into his mouth.
The recipe was fairly straightforward and not time-consuming at all. I did like the fact that the chocolate was not overbearing and the overall bread tasted more like banana bread and was not overpowered by the rum or nutmeg.
Verdict? Once again as it is with all of Dorie’s recipes, this was a keeper. I loved making it so much the first time, that I made it again with the intention of giving it away. Someone ate it. The only complaint we had was that it was a bit dry but I blame that on my old oven. Next time I bake it for a little less time or maybe trying adding another banana.
Recipe: Black and White Banana Loaf
1 1/3 c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ tsp. freshly grated nutmeg
1 ½ ripe bananas, peeled
A squirt of fresh lemon juice
Grated zest of ½ lemon
1 tbsp. dark rum
2 oz. bittersweet chocolate, finely chopped
1 stick plus 2 tbsp. room temperature butter
2/3 c. packed light brown sugar
1/3 c. sugar
4 large eggs
1 tsp. pure vanilla extract
½ c. whole milk
Center a rack in the oven and preheat oven to 325 degrees. Butter an 8 ½ x4 ½ x 2 ½ inch loaf pan on an insulated baking sheet.
Whisk together flour, baking powder, salt, and nutmeg.
In another small bowl, mash the bananas with lemon juice, zest, then stir in the rum.
Melt the chocolate and 2 tbsp. butter together in a microwave or saucepan over simmering water.
Working with a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for 2-3 more minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk and when it is blended add the remaining dry ingredients.
Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.
Pour a little less than half the batter into the bowl with melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into prepared pan (or follow any of the marbling techniques on the page. 229). Then, using a knife, swirl the batters taking care not to overdo it.
Bake for 1 hour and 20 – 30 minutes, or until a knife inserted into the center of the cakes comes out clean. Check after 30 minutes, if the cake browns too much, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it cool for 15 minutes before removing it from the pan. Continue to cool on the rack.
More Banana Bread Recipes