Monday is the busiest day of the week for me as it is usually catch-up day after a full weekend and why I choose to do my baking for TWD on that day is beyond me. Usually, I have last minute ingredients to buy, especially if I need something fresh for what I am baking. So I drag out and go to exercise class, then do my shopping for the day, then rush home, prepare my dish and then work on the photography. By the time all that is done, I have no time to upload the photos and write the post. So here I am, Tuesday morning at 7:30 am writing when I know everyone else in the group has already posted their entries. I haven’t marbled a cake in a long time. I think the first time was with a cake mix with individual packets for the light and dark batter and was baked in a bundt pan. I don’t remember having any difficulties doing the marbling. I do remember the cake was dry and tasteless as many cake mixes are. This Black and White Banana Loaf chosen by Ashlee of A Year in the Kitchen was a very moist cake with a flavorful combination of bananas, chocolate, rum, nutmeg and lemon zest. Trying so hard not to overdo the marbling, I didn’t get quite the effect I was hoping for. I spooned the batter in the pan in a light, dark light pattern, but should have done a few more “zigs” to better distribute the chocolate. Nevertheless, my technique of marbling certainly didn’t affect the flavor of the loaf. While great with a cup of hot coffee, I served the loaf with an iced cafe au lait perfect for a humid 98° day in Georgia. Next TWD is Dorie’s Blueberry Sour Cream Ice Cream chosen by Delores of Chronicles in Culinary Curiosity. Ice cream is my favorite dessert to make so I’m excited about making this lovely colored frozen concoction. Head over to Ashlee’s blog for the recipe for Black and White Banana Loaf and to the TWD site for other posts on this loaf.