See, black banana. Ready for baking.
Ashlee of A Year in the Kitchen chose Dorie's Black and White Banana Loaf. It was a good cake. It tasted fine. It looked good. I didn't have the underbaking problem that lots of other bakers have. Here's why I won't make it again, though. It was very fussy. In reading the recipe, Dorie calls for four separate bowls. Four. Plus the loaf pan, measuring spoons, rubber spatula, measuring cup, paddle attachment, and either an insulated baking sheet or two regular baking sheets. That's just too much. For me anyway. And for my husband who does the dishes.
My favorite banana cake with chocolate chips uses one bowl. One. (I'll post that recipe later this week)
Ok, so fine, it uses a lot of dishes. If it was amazing, I could say, "So what if it uses a lot of dishes. It's amazing!" However, it wasn't. It was good. For me, it didn't have enough banana flavor. I over-bananaed it as well. It called for one and a half bananas, I used two large bananas. The chocolate wasn't strong either. It was a little muddied. Mostly I just tasted sweet.
Here it is all swirly and ready to go into the oven.
Not so swirly anymore.
The beauty shot.
Maybe I'm just used to my favorite recipe. I don't know. I like the moist banana cake with a hit of chocolate from the chips. It was good that I tried another version. Now I'm convinced I have the best recipe in my files already.
Ah well. Upward and onward. Next week: Blueberry Sour Cream Ice Cream chosen by Dolores of Chronicles of Culinary Curiosity.