Though this looks like bread at first, it transforms into a decadent dessert once served. Its unusual ingredients boost moisture while providing a healthy dose of vitamins, minerals, fiber and antioxidants that you’d never expect from such an exotic-tasting treat. Give it a whirl, and you’ll soon have friends and family asking for more.
Note: This bread is almost too delicate to serve warm. Though amazing while still fresh from the oven, it’s much easier to slice once it has cooled completely.
Devilishly-Dark Chocolate Tea Bread
Makes one loaf (12-16 slices)
2 cups 50/50 flour mix*
3/4 cup packed light brown sugar
1/3 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cooked, packed butternut squash (or Hubbard or pumpkin)
2 large or 2 1/2 medium well-ripened bananas, broken into pieces
2 large eggs
1/3 cup canola oil
2 tablespoons brewed coffee, room temperature
1/2 tablespoon vanilla extract
1 cup semisweet chocolate chips
* You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix, substitute 1 cup of each for this recipe.
- Preheat oven to 350° F and mist one 8 x 4-inch loaf pan with cooking spray.
- Whisk together first six ingredients (flour through salt) in a large bowl.
- Place the next six ingredients (squash through vanilla) in a blender and puree until thoroughly combined.
- Add the wet ingredients all at once to the dry ingredients, stirring just until moistened.
- Fold in chocolate chips.
- Pour batter into prepared pan and distribute evenly.
- Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
- Cool in pan on a wire rack for 10 minutes, then remove to rack to cool further.
Store in a tightly sealed container at room temperature for up to two days.
© Liesl K. Bohan | SavvyBaker.com
