OK, more catch-up for Tuesdays with Dorie. Our recipe for January 26, 2010 was "Cocoa-Nana Bread," chosen by Steph of Obsessed with Baking.
As a number of folks pointed out in the "P&Q" (Problems and Questions) for this recipe, this is really a loaf cake, made with cocoa powder and mashed bananas. Ah, a chance to use up some of the really-ripe bananas stored in my freezer! (And by the way, I like chocolate and bananas together. Think of banana splits!)
This is one of the recipes where I wish Dorie's publisher had agreed to include weights of ingredients in her book. For fluffy ingredients, like flour or cocoa powder, one cup can end up weighing quite differently depending on how you measure it -- sifted, gently spooned, or scoop-and-sweep. Dorie says in the back of her book that she measures cocoa by scoop-and-sweep -- that gave me 3.5 ounces of cocoa. (I used half Dutch-processed and half natural). I also replaced 1/3 of the flour with white whole wheat flour. I reduced the white sugar from 3/4 cup to 1/2 cup, because many (not all) of Dorie's recipes are just a bit too sweet for my taste. And my two bananas gave me just a bit more than 1 cup of banana puree.
The cocoa flavor comes out stronger than the banana in this loaf cake. It seems just a bit on the dry side, despite all the bananas. Did I use too much cocoa? or overbake?
I think it's good, but my husband thinks it's fabulous! In fact he said "You have to slice and freeze some of this, or I will make a pig of myself." We have a winner, folks!