Delicious. This is my most favorite Dorie dish to date. It was fabulous, moist banana cake with a thick ribbon of chocolate running through it. I wish I had a better macro setting on my camera so you could see the texture and how dense and moist it looks.
The Black and White Banana Loaf was chosen by Ashlee of A Year in the Kitchen and I can't say enough good things about it. I make banana bread a lot, usually I use a Cooking Light recipe so I don't feel so guilty about eating it. As much as I love Dorie's recipe it will have to be a 'luxury' banana bread. The recipe has a stick of butter and four eggs in it, eh gads my waistline.
This recipe was moderate on the scale on hard/easy to assemble. I did forget the lemon and I didn't have dark rum so I used regular rum but it still came out wonderfully. It smelled so good while it was baking. Since my oven has a tendency to run hot I tented the loaf pan with foil while it baking and took it off during the last 45 minutes it was in the oven. It was perfect, not hard or chewy on the outside, just cakey and moist. I think some people commented on the TWD there was some trouble with it baking through but luckily I didn't run into that issue.
Again, this is my favorite selection thus far, mine turned out to be more like a cake than traditional banana bread but that was just fine with me. Next week's selection is Blueberry Sour Cream Ice Cream chosen by Dolores of Chronicles in Culinary Curiosity, a great selection for our recent 105+ temps.