Cocoa-nana bread from Baking - From My Home to Yours (page 46) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

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

  • anya_sf on July 19, 2018

    The cocoa flavor really stands out; the banana is subtle. Despite the amount of sugar, the bread was not overly sweet. I almost omitted the chocolate chips, but added them at my son's insistence, and am glad I did. White whole wheat flour worked OK here, although it was somewhat noticeable (more the first day than the second). The bread was not as moist as regular banana bread, but was not overly dry. We enjoyed it.

  • twoyolks on February 02, 2016

    The banana flavor was pronounced in my cake but I used very ripe (probably overripe) bananas. My issue was that the combination of flavors just wasn't particularly good. The cake also seemed a bit dry.

  • aeader on November 26, 2014

    This was delicious and moist but the banana flavor did not really come though - it tasted mostly of chocolate. Tasted the batter before baking and the banana flavor was prominent so the lack of banana flavor after baking was a bit disappointing.

  • Melanie on February 03, 2014

    This was good to use some old bananas however the chocolate flavour is much stronger than banana. Took approximately 20 minutes longer to bake than the revipe suggested. I substituted a milk / yoghurt mixture for the buttermilk.

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