Black and White Banana Loaf
photo by David Peterman
This week’s Tuesdays with Dorie baking task selected by Ashlee of A Year in the Kitchen found me, unfortunately, short of such luck at the store and a bit short on time for baking-worthy ripeness to develop on my bananas, I proceeded none-the-less. Despite not having the perfect banana situation I managed to make some very tasty banana bread. What made this recipe delicious and unique is the addition of nutmeg. What is so lovely and surprising is the nutmeg hangs back letting you experience the chocolate and banana flavors before revealing itself. It is such a delightful bloom of flavor at the finish of each bite.
I found the chocolate portion of the bread less interesting. I suspect if I had a stronger banana flavor from truly ripe bananas, the chocolate flavor would have been better balanced and integrated with the banana flavor in a more interesting way. Either way I found myself coming back for more.
All photos by David Peterman unless otherwise noted
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August 5th, 2008 at 10:02 am
Your picture is amazing. You can see the marbling and little crumbs. Awesome.
Clara @ iheartfood4thought
August 5th, 2008 at 10:37 am
Your marbling looks beautiful. I hide the bananas I need to save for baking.
August 5th, 2008 at 11:21 am
My kids have a love hate relationship with bananas. So, there always seems to be some hanging around in prime baking form.
I agree with CB, your picture is amazing!
August 5th, 2008 at 3:19 pm
It looks wonderful- what a great photo!
August 5th, 2008 at 4:13 pm
Your cake looks lovely! Mine was very strong in the chocolate flavor as well.
August 5th, 2008 at 5:05 pm
Yours looks lovely! Great pic!
August 5th, 2008 at 5:57 pm
I agree – with really ripe bananas, there’s so much sugary banana-y goodness, it’d balance well with chocolate. Beautiful loaf though!
August 5th, 2008 at 6:39 pm
Beautiful pictures! Nice job.
August 5th, 2008 at 7:00 pm
Carol —Beautiful photo…and I love how you described the flavors in the recipe…you have a great palate!!! You would be a great wine-tasting partner, as you really know how to discern those flavors!
Linda
http://www.tendercrumb.blogspot.com
August 5th, 2008 at 7:11 pm
so well written! and great picture, too!
August 5th, 2008 at 7:15 pm
I keep some ripe banana mashed and frozen. It does darken with time, though – I love how white yours looks. Your description of the taste makes me wish I’d used freshly-ground nutmeg instead of “cheating”! Beautiful loaf…
August 6th, 2008 at 3:54 am
I was the opposite! I have soooo many over ripe bananas in my freezer I don’t know what to do with them all! The white of your cake looks so nice and pristine. I was concerned how mine would turn out because my batter was quite dark from the sugar.
August 6th, 2008 at 8:29 am
Wow, what gorgeous bread! You really got the black-and-white effect. Lovely!
August 6th, 2008 at 8:50 am
Terrific job and great description! Thankfully, nearly black bananas can usually be found at my supermarket for quick sale–which helps, because I hate those little gnats that usually come along with ripening fruit!