TWD - Black and White Banana Loaf

This week’s TWD recipe is chosen by Ashlee of A Year in the Kitchen and is Black and White Banana Loaf. This is a recipe which has caught my eye whenever I have read through Baking, From My Home to Yours. The two toned loaf looks delicious and I am always looking for ways to use ripening bananas!

There is nothing nicer than a slice of warm banana loaf, especially with a slather of butter and a glass of cold milk. And of course, I love chocolate, so this banana loaf where you add chocolate to half of the batter and swirl the black and white mixtures together is perfectly delicious! Four eggs is a lot to use for an everyday loaf, so I decided to half the mixture and make it in my mini loaf tins. I got 6 mini loaves from half of the mixture.



One of the key ingredients in the recipe was rum. Unfortunately we didn’t have any rum in the cupboard (a couple of bad nights on rum at university has put me off even the smell of rum – it just makes me feel sick!) and I had forgotten to get rum essence at the supermarket, so I just left that flavouring out. The addition of lemon juice and zest was a welcome one though and you could taste the zestiness in the baked loaf. I also accidentally left out the nutmeg, so my loaves were spiceless.



Because I was working with small quantities, I did find it hard to get a real two toned effect in my loaves. Actually, I am not sure that I am a very good marbler – it is another thing I need to practice on. All in all I was very happy with how my loaves turned out. The texture was lovely and light and the mini loaves were very cute.

See what the other TWDers thought here.