Rating: 4 stars
15 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 7

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.

Deborah Szekely and Deborah M. Schneider
This Story Originally Appeared On sunset.com

Gallery

Alex Farnum; Styling: Randy Mon

Recipe Summary

Yield:
Makes 1 loaf (20 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring prunes and 2 cups water to a boil over high heat. Reduce heat and simmer, uncovered, until prunes are very soft, about 20 minutes. Drain.

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  • Meanwhile, preheat oven to 350°. Lightly butter a 5- by 9-in. loaf pan and line bottom with a piece of parchment paper cut to fit.

  • In a food processor, whirl prunes and bananas until very smooth. Add eggs and whirl to combine.

  • In a large bowl, sift together flour, cocoa, baking powder, cinnamon, and baking soda. Stir in banana mixture until evenly moistened. Stir in nuts, banana chips, and chocolate chips. Scrape the thick batter into pan and spread level.

  • Bake bread until a toothpick inserted in the center comes out a little chocolaty but not gooey, 45 to 50 minutes. Loosen bread from pan with a knife and invert onto a rack. Remove parchment. Turn bread right side up and let cool at least 1 hour before slicing.

  • Shortcut: Substitute 12 oz. (1 1/2 cups) unsweetened prune baby food for the pitted prunes, and omit water and cooking in step

  • Note: Nutritional analysis is per slice.

Source

Cooking with the Seasons at Rancho La Puerta

Nutrition Facts

174 calories; calories from fat 41%; protein 3.5g; fat 7.9g; saturated fat 2.7g; carbohydrates 27g; fiber 3.2g; sodium 153mg; cholesterol 21mg.
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