colleenmomof2
Well-known member
I have 3 leftover banana bunches and I'd like to try both Friday's and the Black and White banana breads but I can't find the B&W recipe. Can you repost, please? Colleen
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ISO: Meryl or Barbara in Va - ISO Black and White Banana Bread
- Thread starter colleenmomof2
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Here ya go, Colleen:
My note: This was edited from desertculinary.com, which they adapted from Dorie Greenspan. (It's not T & T). The original recipe uses 1 1/3 cups all-purpose flour, and no whole wheat pastry flour, etc. My notes are in parentheses and are directly from the book.
BLACK AND WHITE BANANA LOAF
1 cup all-purpose flour (original recipe uses 1 1/3 cups)
1/3 cup whole wheat pastry flour (original recipe does not use this)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/2 ripe bananas, mashed
1 1/4 teaspoons lemon zest (original recipe uses grated zest of 1/2 lemon)
1 teaspoon fresh lemon juice (original recipe uses a "squirt")
1 tablespoon dark rum
3 ounces bittersweet chocolate, finely chopped
10 tablespoons (1 stick plus 2 Tbsp) unsalted butter, room temperature
2/3 cup packed brown sugar (original recipe uses light brown)
1/3 cup granulated sugar
4 large eggs
1 teaspoon vanilla
1/2 cup milk
Preheat oven to 325 F. (Butter and flour an 8 1/2" X 4 1/2" loaf pan). My note: Barbara in VA made this bread, and recommends using a 9x5 pan, so all the batter fits.
In a medium bowl, whisk together flours, baking powder, salt and nutmeg.
In a small bowl, mixed together mashed bananas, lemon zest, juice and rum.
In a medium heat-safe bowl, add 2 tablespoons butter and chocolate - heat on medium power in the microwave, stirring every 20 seconds or so, until smooth.
In a large mixing bowl, beat together the remaining 8 tablespoons of butter until creamy. Add both sugars and cream together until light and fluffy. Add the eggs, one at a time, beating until well combined. Mix in the vanilla. It is ok if the mixture looks curdled.
Add half of the flour mixture and mix just until the flour is absorbed. Pour in the milk and mix until blended. Be sure to scrape down the bowl at least once. Add the rest of the flour mixture and mix just until combined. Fold in the mashed banana mixture.
Add just under half of the banana batter into the melted chocolate mixture - stir until blended. Drop alternating spoonfuls of the two batters into loaf pan. Use a knife to swirl the two batters together. (don't overswirl).
Set the loaf pan on a thick baking sheet (or two regular baking sheets, stacked on top of each other), and place in the oven. Bake until very golden and a skewer placed in the center of the loaf comes out mostly clean, about 80 to 90 minutes. Be sure and check to see if the top is browning too quickly - if it is, tent the top with foil and continue baking. Remove and place pan on a wire rack for 15 minutes - remove the loaf from the pan and continue to let cool.
Adapted by desert culinary from Baking from My Home To Yours
Edited by Meryl from "Baking from My Home To Yours" and from
http://desertculinary.blogspot.com/2005/05/black-and-white-banana-loaf.html
http://desertculinary.blogspot.com/2005/05/black-and-white-banana-loaf.html
My note: This was edited from desertculinary.com, which they adapted from Dorie Greenspan. (It's not T & T). The original recipe uses 1 1/3 cups all-purpose flour, and no whole wheat pastry flour, etc. My notes are in parentheses and are directly from the book.
BLACK AND WHITE BANANA LOAF
1 cup all-purpose flour (original recipe uses 1 1/3 cups)
1/3 cup whole wheat pastry flour (original recipe does not use this)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/2 ripe bananas, mashed
1 1/4 teaspoons lemon zest (original recipe uses grated zest of 1/2 lemon)
1 teaspoon fresh lemon juice (original recipe uses a "squirt")
1 tablespoon dark rum
3 ounces bittersweet chocolate, finely chopped
10 tablespoons (1 stick plus 2 Tbsp) unsalted butter, room temperature
2/3 cup packed brown sugar (original recipe uses light brown)
1/3 cup granulated sugar
4 large eggs
1 teaspoon vanilla
1/2 cup milk
Preheat oven to 325 F. (Butter and flour an 8 1/2" X 4 1/2" loaf pan). My note: Barbara in VA made this bread, and recommends using a 9x5 pan, so all the batter fits.
In a medium bowl, whisk together flours, baking powder, salt and nutmeg.
In a small bowl, mixed together mashed bananas, lemon zest, juice and rum.
In a medium heat-safe bowl, add 2 tablespoons butter and chocolate - heat on medium power in the microwave, stirring every 20 seconds or so, until smooth.
In a large mixing bowl, beat together the remaining 8 tablespoons of butter until creamy. Add both sugars and cream together until light and fluffy. Add the eggs, one at a time, beating until well combined. Mix in the vanilla. It is ok if the mixture looks curdled.
Add half of the flour mixture and mix just until the flour is absorbed. Pour in the milk and mix until blended. Be sure to scrape down the bowl at least once. Add the rest of the flour mixture and mix just until combined. Fold in the mashed banana mixture.
Add just under half of the banana batter into the melted chocolate mixture - stir until blended. Drop alternating spoonfuls of the two batters into loaf pan. Use a knife to swirl the two batters together. (don't overswirl).
Set the loaf pan on a thick baking sheet (or two regular baking sheets, stacked on top of each other), and place in the oven. Bake until very golden and a skewer placed in the center of the loaf comes out mostly clean, about 80 to 90 minutes. Be sure and check to see if the top is browning too quickly - if it is, tent the top with foil and continue baking. Remove and place pan on a wire rack for 15 minutes - remove the loaf from the pan and continue to let cool.
Adapted by desert culinary from Baking from My Home To Yours
Edited by Meryl from "Baking from My Home To Yours" and from
http://desertculinary.blogspot.com/2005/05/black-and-white-banana-loaf.html
http://desertculinary.blogspot.com/2005/05/black-and-white-banana-loaf.html
barbara-in-va
Well-known member
Meryl and Colleen--this banana bread is sooo good. I made one recipe last night,
and made another loaf tonight just for the heck of it! There is a nice strong banana flavor and I love the addition of chocolate. Last night I made it in a 8.5 x 4.5 pan as the recipe indicates. I couldn't fit in all the batter (which meant I had to eat the extra batter!!) So, tonight I put it in a 9x5 pan, 20 more minutes and it will be done.
You've gotta try this bread.
Thanks for posting Meryl!
and made another loaf tonight just for the heck of it! There is a nice strong banana flavor and I love the addition of chocolate. Last night I made it in a 8.5 x 4.5 pan as the recipe indicates. I couldn't fit in all the batter (which meant I had to eat the extra batter!!) So, tonight I put it in a 9x5 pan, 20 more minutes and it will be done.
You've gotta try this bread.
Thanks for posting Meryl!
colleenmomof2
Well-known member
Thank-you so much!
By Sunday, when I have the time again to bake, the bananas should be perfectly overripe. I appreciate your recipe tweaks, too! Colleen
By Sunday, when I have the time again to bake, the bananas should be perfectly overripe. I appreciate your recipe tweaks, too! Colleen