BLACK AND WHITE BANANA BREAD

Last night, to continue the using up frozen bananas theme (yes, I have decided that there are enough bananas lurking to warrant a theme), I decided to finally get around to baking something from Baking: From My Home to Yours. There are so many things that I have wanted to bake from this that it is almost overwhelming. I have mentally bookmarked the rugelach, various bundt cakes, layer cakes, cookies, and well really it would be easier to list the things I don’t want to make.

So, an easy starting point when there is so much choice and I have bananas to use is banana bread. You can't ever go too far wrong if you start with banana bread, I'm sure it would work for lots of different situations, if only to cheer you up.

The banana bread of choice was a black and white banana loaf with some rum added to the bananas, melted dark chocolate, vanilla, and the fun of making my first ever marbled cake. So many questions. How much to dollop in alternate blobs to ensure a good swirly mix. How much to drag a knife through to marble rather than mix. How the slightly heavier chocolate batter doesn’t all sink to the bottom. But ultimately how pretty it looks when you cut that first slice.



The great banana quest continues, and so far, I have used up the grand total of four bananas. Oh dear dear dear, does anyone have a recipe that requires the use of more than 10 overripe bananas?