Another Banana Recipe? Yes. Coco-Nana Bread.

Let’s start at the beginning, although I found this recipe disappointing, I actually really enjoyed the process of making this. I don’t mind sifting, and there’s a lot of it in this recipe, and there is just something about smashing bananas that is so satisfying.



When I first cut off a piece of this, it tasted absolutely disgusting, I was ready to write a scathing review, and possibly call Dorie Greenspan absolutely crazy for putting this in her book (forgive me!). 20 minutes later, I tried it again and it seemed like the taste had completely changed. I know some things get better the longer they are left to sit, but I’ve never seen anything this drastic.

The taste was...disappointing is the best word for it. It wasn’t bad per se, but it just wasn’t that good. I could hardly taste the bananas, and it just seemed to taste of chocolate that wasn’t sweet enough, if that makes sense.

I won’t be making this one again, but it was a fun experience.


Coco-nana Bread
from Baking: From My Home to Yours by Dorie Greenspan

2 cups all-purpose flour
1 cup semisweet cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick unsalted butter at room temp
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely chopped, or 1/2 cup store-bought chocolate chips

Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

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

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled -- it's okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40 to 45 minutes (total baking time is between 70 to 75 minutes) or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.