Cocoa-Nana Bread

Cocoa-Nana Bread

Recipe source : Dorie Greenspan

This is an awesome cake. Since it is baked in a loaf tin you can call it a bread. The nomenclature doesn’t really matter because this is a super awesome dark as sin chocolaty cake.

 It is literally dark as sin, black as charcoal, midnight black!! You get the idea. In fact it was so dark in color that I had difficulty clicking a good picture. Honestly speaking the pictures do not do justice to the cake. It is tight yet crumbly. The top is cracked and creviced. The bread is soft and delicious.

Ingredients

2 cups flour

1 cup cocoa powder

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

100 gms butter, room temperature

¾ cup sugar

½ cup brown sugar

2 large eggs

2 ripe bananas, mashed

¾ cup buttermilk

3 ounces bittersweet chocolate, chopped

Preheat the oven to 175 degrees Celsius. Line and grease a 9” loaf tin.

Sift together flour, cocoa, baking powder, salt and baking soda.

Beat the butter till soft. Add the two sugars and beat again. Add the eggs one at a time beating well after each addition. 

Mix in the mashed bananas. 

Fold in the dry ingredients in three batches. 

Add the buttermilk till it is well incorporated. 

Now add the chopped chocolate.  

Pour the batter into the loaf tin and bake for 30 minutes. Cover the top with a foil and bake another 40 minutes. Total baking time is 70-75 minutes. Check with a toothpick to see if the cake is done.