The banana flavor was more present than I thought it would be in this loaf. Not only did the flavors spread out, but there were chunks of juicy banana left inside which were a great addition to the texture of the bread.
This loaf was still moist on the inside, extremely banana-forward in flavor, and had a beautiful color inside and out — all characteristics I thought the bread would lose when I chose an unripe banana.
Before it was even halfway done cooking, this loaf had risen more than all of the others.
It was extremely lightweight but had a firm and moist crust. From looking at the outside of the loaf, I was able to see some of the banana pieces that were hiding just beneath the surface. They made for a beautiful-looking loaf of banana bread.
If you're looking for a moist, flavorful, beautiful bread, I would recommend using one ripe and one unripe banana to get the best of both fruits.