Tuesdays With Dorie…Black & White Banana Loaf
Imagine it is raining, and you have a baby sleeping away upstairs. The kitchen is clean. And you are thinking you just might get ahead this week and be early on your Tuesdays With Dorie recipe. And then you realize, oh shizzle, Hub has eaten the last of the bananas you were saving…followed by – oh look, there are a bunch of zucchini.
Stop right there.
Zucchini is NOT an acceptable option.
Of course, you won’t realize this until AFTER you have already made and baked said “genius” substitution. Oh no. You’ll realize much later.
Much later when it tastes like butt. Well, egg-y butt, to be more precise.
But onto the second attempt…because the first one was just hypothetical, anyway. (ahem.)
I used bananas. The one-and-a-half recommended. But I did make a substitution. I used orange zest and juice instead of lemon, and I used Grand Marnier instead of Rum. I also used 8 little baby loaf pans instead of the one big one – the cooking time was around 45 minutes.
Overall, I liked this. I did. Good for banana bread. The addition of chocolate is nice – I liked the texture of the chocolate part, but the white part was a little off for me. If I ever make it again, I think it will all be chocolate. Yum. And also, thanks to the advice of my father-in-law, I just may have a super secret banana bread coming up in the near future based on this recipe. Way more genius than zucchini, were that not hypothetical.
Well, two new super secret banana breads. Yes, two. I meant two. Really.
But not with zucchini.
Ever.
