I couldn’t figure out at first whether the banana loaf Ashlee chose for TWD this week was supposed to be a cake or a quick bread. Eventually I realized that it’s in the cake section of the book, only a few pages after the pound cake recipe. But that didn’t stop me from baking it in a muffin pan.
Other TWD members had a lot of problems with this recipe, claiming that the batter was too liquidy. I didn’t really have any issues, although the batter was curdled at the end and looked really gross. Also – for something that I thought would be pretty straightforward, this used a surprising amount of dishes.
My correctly-sized loaf pan is in the freezer full of mushroom lasagna, so I had to bake the recipe in smaller dishes. That meant I could play around with some different methods of combining the batters. I was eager to try polka-dots. It was fairly successful; I think they’d work better in a larger pan, but this was a good learning experience.
But I thought it was really good. Dave said that it was good but not something that he’d ever really ask me make, so I must have liked it more than he did. I thought the little cakes had a nice texture – they’re really moist, but also nice and firm. The banana flavor is pretty subtle, which I don’t prefer in banana bread, but I liked in this cake.
The recipe can be found on Ashlee’s blog.