I’d like to make a confession…when I first purchased BFMHTY last year, this was one of the first recipes that I tried out…and what a disappointment…it was a big disaster! I always thought that breads & cakes made with bananas were always forgiving, but this one decided not to cooperate. I’m not sure what went wrong, but the loaf turned out really dense and gummy in the middle. I ended up throwing out the entire loaf, as it was pretty inedible.
I almost sat this week out, as I wasn’t interested in repeating that fiasco again. Still, in the spirit of the group, I decided to give this recipe one more try. I really wanted this try to be a success, as the desciption of this spiced banana-ey loaf marbled with chocolate was too good!! To avoid the gummy mess I created the last time, I used a smaller 8x4x2 loaf pan. As I had some batter left over, I also made four mini loaves. With the smaller pan sizes, I also decreased the baking time — 50 minutes for the 8x4x2 pan, 17 minutes for the mini loaves. I didn’t stray far from the ingredient list. The only exception was the dark rum…as I didn’t have in the house, I substituted it with creme de banana liqueur.
So, how does this try compare to my last attempt? This time around, the texture was a huge improvement over the last try, but I have to admit, there was a moistness and a spongy texture that really turned me off (and trust me, these loaves were baked thru and thru). I ended up toasting a slice to “crisp” it up a bit… a little better, but not quite to my liking.
The mini loaves looked adorable, but fell victim to the same texture issue. Maybe it’s just me, but this recipe will not cooperate in my hands. I hate to cry uncle, but I won’t be repeating this recipe…sorry Dorie, this recipe doesn’t do it for me.