Our TWD assignment this week is Black and White Banana loaf chosen by Ashlee of A Year In The Kitchen. What makes this recipe a bit different from most banana bread recipe for me is the addition of freshly grated nutmeg. The flavour of nutmeg is not overpowering at all, it all sort of came together in the end. My favourite part is the chocolate banana batter - it is dark and intense. I used 70% Ghiradelli chocolate which is my favourite brand to use whenever I bake. I had some walnuts chopped but forgot to add it to the cake batter.
There were some concerns form TWD members of the cake not baking through. I was initially concerned as the batter was a bit on the runny side. The cake did take longer to bake than the indicated time in the recipe.
This cake stays moist for a few days. So..bake it and have it on hand this weekend, it goes well with a cup of tea. You can get the recipe here .
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