Chocolate Banana Bread
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.
Cooking with the Seasons at Rancho La Puerta