Last week, I was out of town and really missed my favorite blogging day of the week- Tuesday (I did make my favorite brownies yet... check back later this week)! So I tried to play catch up and made this delicious Banana bread today. It was pretty straight forward and fun to try a new recipe. My recipe I usually use doesn't have chocolate in it (though I often top the loaves with mini-chocolate chips) and has more banana, so I was interested to see how I would like Dorie's recipe. I'll admit, I wasn't too worried, since I like just about everything I've tried out of her book! Of course, she didn't fail me, and this banana bread (or cake, let's not pretend this is healthy!) was delicious.
I used milk chocolate since that enourmous bag of chocolate I bought recently seems to have disappeared. Next time I'll use bittersweet to give a more pronounced flavor. I also halved the nutmeg because I can't stand the flavor, but I think it's a good addition as long as it's really subtle. As for other modifications, I substituted about 3/4 tsp. Rum flavoring for the rum. Maybe the minimal liquid helped thicken my batter. For bananas, I used about 1 1/2 regular sized bananas instead of 2 because lots of people commented their batter was too runny. Mine turned out great but I like a more pronounced banana flavor, so next time I'll use two and make sure they are super ripe. Usually when my bananas get too ripe (and I like them a little green so that happens fast around here!) I just peel them and toss them in baggies to freeze. It's economical and great to have ripe bananas on hand, because whenever you want them, you won't be able to find them anywhere!
I love the look and texture of this banana bread and would encourage you to check out the recipe at Ashlee's blog. Don't miss the other creative, beautiful loaves from everyone at TWD- it'll have you craving bananas!