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.
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Your picture is amazing. You can see the marbling and little crumbs. Awesome.
Clara @ iheartfood4thought
Your marbling looks beautiful. I hide the bananas I need to save for baking.
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!
It looks wonderful- what a great photo!
Your cake looks lovely! Mine was very strong in the chocolate flavor as well.
Yours looks lovely! Great pic!
I agree – with really ripe bananas, there’s so much sugary banana-y goodness, it’d balance well with chocolate. Beautiful loaf though!
Beautiful pictures! Nice job.
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
so well written! and great picture, too!
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…
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.
Wow, what gorgeous bread! You really got the black-and-white effect. Lovely!
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!