
This week, Steph of Obsessed with Baking chose Cocoa-Nana Bread, page 46.
Basically, this is a chocolate pound cake, and the furious debate the addition of banana inspired over at Tuesdays with Dorie is something to behold. Having just run out of bananas, and about to leave town again to help my auntie through her hip replacement surgery, there was no freaking way I was going to run to the grocery store if I didn’t have to, and I didn’t have to. So, I did the only thing I could do under the circumstances, and went low fat by subbing full fat sour cream for the bananas.
A bit of TWD humor there, fellow bakers, just a bit of humor. I try not to get on the scale any more, if you get my drift.
So, instead of two mashed bananas, I added 3/4 cup of sour cream (you could also use a thick yogurt), and also one tsp. of vanilla extract. The result was a gorgeous chocolaty loaf that my husband devoured. I kid you not – I had one piece, and that’s it. He ate the whole thing, and that’s saying something for a guy who’s not a big fan of chocolate.
So, I’m glad I ran out of bananas because this turned out so well. Next time, I may add some coffee crystals to the batter to deepen the chocolate flavor, and maybe drizzle it with a chocolate ganache. Because nothing says “DIET” like chocolate, cream, and butter, don’t you think?