Black and White Banana Loaf ...

This recipe recipe turned out as expected, a nice moist banana loaf! I try to follow a new recipe exactly as written, but since I only had light rum on had that is what I used. I feel it was not a significant change and everything turned out fine. I read all the comments before I made the loaf and did not encounter any of the problems many of the members mentioned. My batter was fine, the chocolate batter was more dense than the light batter but that did not present any difficulties in marbling the loaf. I baked my loaf for the full time, tenting with foil for the last 20 minutes. Cooled in the pan for 15 minutes, then unmolded and let cool to room temp. The texture of the chocolate marble was a tight, moist crumb with a slight rum taste. The light marble was a loose crumb and I felt the banana flavor was more pronounced in this batter. Marbling was the fun part and perhaps it is my slight OCD that made it turn out so well, LOL. I made 3 layers in the loaf pan, alternating the batters in each layer, similar to a checker board (3 spoonfuls light with 3 spoonfuls of dark), next layer the opposite. I then zig zaged a knife through all layers.












Ready for the oven..... Cooling, can't wait!!!