This week's Tuesday with Dorie was brought to you in part by Ashlee of A Year in the Kitchen. I have to admit that I was slightly skeptical about this recipe. I like banana breads fine, as well as chocolate ones. Together, though? I wasn't sure if the banana and chocolate flavors would mesh well in a loaf.
Fortunately, my worries were for not. The bread was moist and had a hint of a great banana taste. I went wild this week and opted to "play around" by adding the toasted pecans, which really did add a dimension to the texture and the taste. The bread wasn't overly sweet, so my parents really enjoyed this week's selection. My only complaint was that the chocolate parts could have been stronger and a bit sweeter. Perhaps I'll use semisweet chocolate instead of bittersweet if I make this again. Considering my parents' reactions to the bread, there will definitely be a next time.
Sorry that this post is on the short side. I had corrective vision surgery over the weekend, and my vision is super blurry. It was really hard to read the recipe for this week's selection, but I managed to persevere with the aide of a magnifying glass. I'll be keeping a low profile for a few days, so in the meantime, you should check out the going-ons of the other TWD members. If you want to make your very own Black and White Banana Loaf, you can find the recipe on Ashlee's blog.
I hope you all are having a wonderful week!