By Deborah Szekely and Deborah M. Schneider, MyRecipes
This dense, moist bread, served to morning hikers at La Cocina Que Canta, tastes so chocolaty that you'd never guess it's made with prune purée instead of butter. It's adapted from Cooking with the Seasons at Rancho La Puerta (Stewart, Tabori & Chang, 2008; $35) by Deborah Szekely and Deborah M. Schneider.
Time: 1 1/2 hours, plus at least 1 hour to cool.
This dense, moist bread, served to morning hikers at La Cocina Que Canta, tastes so chocolaty that you'd never guess it's made with prune purée instead of butter. It's adapted from Cooking with the Seasons at Rancho La Puerta (Stewart, Tabori & Chang, 2008; $35) by Deborah Szekely and Deborah M. Schneider.
Time: 1 1/2 hours, plus at least 1 hour to cool.
Ingredients
- 12 ounces pitted prunes
- 3/4 cup mashed ripe bananas (2 medium)
- 2 large eggs
- 1 cup all-purpose flour or whole-wheat pastry flour (or 1/2 cup of each)
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1 cup chopped walnuts
- 1/2 cup banana chips, coarsely chopped
- 1 cup semisweet chocolate chips
Nutritional Information
- Calories 174
- Caloriesfromfat 41%
- Protein 3.5g
- Fat 7.9g
- Satfat 2.7g
- Carbohydrate 27g
- Fiber 3.2g
- Sodium 153mg
- Cholesterol 21mg