Ingredients
Equipment
Method
Baking Instructions
- Step 1: Prepare the Prunes - Start by soaking the pitted dried prunes in hot water for about 10-15 minutes until they are soft. Drain and then blend them in a food processor until smooth. This will create a rich prune puree that adds moisture to the bread.
- Step 2: Mash the Bananas - In a large mixing bowl, mash the ripe bananas until smooth. It’s okay if there are a few small lumps; they’ll add to the texture.
- Step 3: Mix Wet Ingredients - Add the prune puree and the eggs to the mashed bananas. Whisk together until fully combined. This mixture will give your bread its moist texture.
- Step 4: Combine Dry Ingredients - In another bowl, whisk together the whole-wheat pastry flour, cocoa powder, baking powder, baking soda, and ground cinnamon.
- Step 5: Combine Wet and Dry Mixtures - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense loaf.
- Step 6: Fold in Add-ins - Using a rubber spatula, fold in the chopped dried banana chips and semi-sweet chocolate chips. This adds delightful little bursts of flavor throughout the bread.
- Step 7: Prepare the Loaf Pan - Preheat your oven to 350°F (175°C). Grease your loaf pan with a bit of oil or line it with parchment paper for easy removal.
- Step 8: Bake - Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9: Cool and Slice - Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week.
- Freeze slices for up to 3 months; thaw at room temperature or warm in the microwave.