Cocoa banana loaf from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 163) by Lisa Yockelson

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Notes about this recipe

  • ashallen on August 15, 2019

    A solid recipe. The cake itself is moderately chocolatey vs. deep/dark/bittersweet (I prefer the latter) so the chocolate chips contribute significantly to the overall chocolate flavor. Texture is dense and moist. I'd like to experiment with switching unbleached/stronger flour for the bleached flour called for in the recipe to see it'd make the cake's crumb a bit firmer/springier.

  • michalow on March 10, 2018

    This is a great recipe -- rich without being overly sweet. The inclusion of a cup of chocolate chips seems a bit over the top to me, so I use about a 1/4 cup of chopped bittersweet chocolate. With three medium bananas on hand, I came out a bit short this time, so I made up the difference with 1/3 cup pureed pumpkin-- the resulting loaf has a good texture and still tastes plenty banana-y.

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