- whisk together
- 4 chiquita bananas, mashed (the riper the better)
- 1.5 tbsp instant yeast
- 1 cup warm milk
and let sit for 10 min. It should be foamy and voluminous.
2. seperately, whisk together
- 3 C bread flour
- 3/4 C cocoa powder
- 3 tbsp oats
- 0.5 C chocolate chips
- 1/4 pecans (optional)
with
- 40g butter, melted
- 1.5 tsp vanilla
3. mix the yeast mixture with the cocoa mixture in a stand mixer until combined and sticky.
cover, and set aside until doubled in size (about 1 hour)
4. butter and flour a bread tin. punch down dough mixture, and pour into tin.
dust with oats/bran/pecans/cocoa/chocolate chips (optional) and let rise till overflowing from tin.
5. bake at 350 F (180 C) for 25 min, till brown on top and hollow when tapped at the bottom.
(recipe adapted from Chocolate Bread in Apples for Jam by Tess Kiros)
