Tuesday, August 5, 2008

TWD: Black and White Banana Loaf


This week's recipe was chosen by Ashlee of A Year in the Kitchen. She chosen Dorie's take on banana bread. I personally love banana bread. I usually buy a couple extra bananas beyond what we can eat so I have a couple to throw in the freezer.

I decided not to make a loaf for a couple reason. I've only used my king size muffin pan once since I bought it and thought this would be a great opportunity to use it again. Some of my fellow bakers had some trouble with the batter being too runny and the loaf cooking for up to 2 hours and I just wasn't interested in having my oven on for 2 hours! I figured the cooking time would be less with a smaller surface area.

The batter came together pretty easily for me. I did leave out fresh lemon zest as I didn't have any. When I got to my flour I found my pantry to be lacking a new bag and was left with only what was in the canister. I was short only a couple tablespoons and since I had already started mixing things I didn't want to run to the store. Since many had runny batters, the last thing I want to do was skimp on the flour. So, I added a couple tablespoons of oatmeal. It worked perfect and I didn't even notice it in the muffins. I am also not a fan of rum so I substituted with amaretto and could even taste it in the end. My batter wasn't really runny, maybe a little thinner than a typical banana bread but not drastically different.

I wasn't sure how much of a swirl pattern I could get with my muffin pan so I decided to do layers. There was supposed to be 3, white, chocolate and white on top. As you can see I only ended up with 2. I'm really not sure why the chocolate layer over took my top white layer. But, they came out great and tasted fabulous!

If you really have your heart set on seeing a black and white loaf, please visit Tuesdays With Dorie. This probably won't really be my go to recipe for banana bread but I'm sure I will make it again!

Due to circumstances beyond my control, I didn't post last week's recipe until Friday. If you missed it please scroll down and see my summer fruit galette and pictures of my new kitchen!

10 comments:

rainbowbrown said...

I really like the non-marbled, but two-toned muffins, they look pretty awesome. Nice work.

The DeLadurantey Sisters said...

Yummy banana muffins! The bigger the better!

CB said...

ooohhh muffins. You know how much I love mini portable desserts! Great tip about substituting the oats for flour too.
Clara @ iheartfood4thought

Pamela said...

I like the idea of muffins and they look really cute. Nice!

Engineer Baker said...

I have yet to buy a large muffin pan for that same reason - I don't think I'd ever use it. Your mega muffins look awesome though.

Susie Homemaker said...

Love the way those muffins look - and frozen bananas? I had no idea you could do that.

Jacque said...

Those are fun! They sounds yummy too... I'll bet the amaretto would taste great... if you had been able to taste it.

Jules Someone said...

Those really are some king sized muffins! They look nice.

Rebecca said...

Oh, that looks so good with the enormous cup of coffee. Good idea!

Rigby said...

Very nice :) I like the "two-toned" look :)