This weeks Tuesdays With Dorie recipe, Black and White Banana Loaf (pg. 232) was selected by A Year in the Kitchen. For the full recipe click over to Ashlee’s site or buy the phenomenal cookbook, Baking From My Home To Yoursby Dorie Greenspan.
The first step was to measure out the dry ingredients and mash the bananas. Yum… mashed bananas. Looks like Bo food!
As I was adding ingredients I had to make several substitutions. I made this in the evening after Bo was in bed and I wasn’t willing to go to the store! Instead of ginger I used pumpkin pie spice and instead of whole milk I used 1/4 cup heavy whipping cream and 1/2 cup skim milk. That equals a 1/2 cup of whole milk, right? 🙂
Next, I creamed the butter, added eggs, vanilla, white and brown sugar, and the other dry ingredients to make a nice batter.
Here is the batter after I folded in the mashed banana.
I separated a little under half of the batter and added chocolate and butter. I had to make another substitution here as I didn’t have any bittersweet chocolate. I used unsweetened instead an added another 1/4 cup of brown sugar to the batter to try to make up for the sweetness — I don’t think that worked to well….
Instead of marbling I poured the chocolate in the bottom of the muffin pan and added the regular batter on top.
It was a beautiful loaf — a little flatter than I would have liked but pretty. I wasn’t a fan of the chocolate flavor mixed with the banana. Maybe if I’d had the right chocolate on hand! I’m anxious to see what everyone else thought! Pop over and see the rest of the loaves at Tuesdays With Dorie!