The Floured Apron

Chocolate and banana is one of my very favorite flavor combinations. It all stems from a cake that my mom made much more frequently than she wanted to when I was growing up, black bottom banana cake. My poor mother, it was one of those recipes that she tried and didn’t like very much, but it was a huge hit with my sisters and me. She ended up making it all the time, even though she hated it. So I was very happy to see that this week’s Tuesdays with Dorie recipe was the Black and White Banana Cake, a marbled pound cake play on my favorite treat from childhood.

The highlight of the cake was the rum, mainly because I was able to purchase it myself! I turned 21 last week, so I was pretty excited to be able to go into the liquor store myself. Up until now, I’ve been sending John to the liquor store for me every time I need alcohol for cooking, which is just plain annoying. Even now that I’m of legal age, I half expected the clerk to come running after me as I left the store to take back my rum! Buying alcohol still feels like breaking the rules.

I was also pretty excited to marble the cake, which isn’t something I’ve ever done before. It didn’t look nearly as nice as Dorie’s, but I think I accidentally added too much of the batter to the chocolate. Oh well, I supposed that means I’ll have to practice my marbling! Although this cake couldn’t hold a candle to my favorite black-bottom banana cake, it was really good as long as I tried not to compare the two!

This week’s pick was from Ashlee of A Year in the Kitchen, and you can find the recipe on her blog.