Dorie Greenspan's cocoa banana bread from The Wednesday Chef by Dorie Greenspan and Luisa Weiss

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • skvalentine on February 05, 2023

    Didn't love this one (but I will try it again tomorrow, as another commenter suggested. The loaf cooked much longer than stated in the recipe.

  • lou_weez on February 03, 2020

    Yum!! This makes a huge loaf that is better the following day. I doubled the recipe to make two loaves. A little fiddly to make (not a one bowl, quick mix cake) but totally worth it.

  • aeader on December 28, 2014

    This was a moist and delicious quick bread. The banana flavor did not come through as much as I would have liked, after baking (although the flavors seemed perfectly balanced when I tasted the batter). I would still make this again perhaps using a bit less cocoa powder. I didn't add the dark chocolate this time and would probably continue to leave it out as I wanted something a bit less rich for breakfast.

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