• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

« | Main | »

Rum-Drenched Cocoa-Nana Bread

This is a combination of two recipes from Baking: From My Home to Yours by Dorie Greenspan, one of the smartest and friendliest cookbook authors and food bloggers I know.

It remained moist and delicious almost a week later, and got rave reviews from my mother and Dave’s coworkers. (We bake a lot, so we have to give away most of what we make or suffer the weighty consequences.)

This really is just about perfect in every way. I intend to make it again and again, it was so good, and so easy.

Rum-Drenched Cocoa-Nana Bread
(mismatched bits of two recipes by Dorie Greenspan)
For the bread

2 C all-purpose flour
1 C unsweetened cocoa powder (not Dutch process)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick (8 tbsp) unsalted butter, at room temperature
3/4 C granulated sugar
1/2 C packed dark brown sugar
2 large eggs
2 very ripe bananas
3/4 C buttermilk
3 oz. bittersweet chocolate, coarsely chopped
For the rum syrup
1/3 C water
1/4 C granulated sugar
1/4 C rum

Preheat your oven to 350º.

Butter and flour a 9″x5″ loaf pan, and place it on top of two baking sheets (to keep the bottom from overcooking, says Dorie).

Sift together the flour, cocoa, baking powder, salt, and baking soda. Set aside.

Beat the butter until nice and creamy, then beat in the sugars. Add the eggs one at a time, beating a minute or so after each. Do not fear the appearance of the batter at this time. Mix in the bananas. (Dorie says to mash them first, but I prefer to just throw them into my mixer whole, which mostly mashes them but leaves a bit of texture.)

Mix in the dry ingredients in three additions, each time mixing just until they disappear into the batter. Mix in the buttermilk. Then stir in the chopped up chocolate bits.

Scrape the batter into the loaf pan. Bake for 30 minutes. Tent some tinfoil over it to keep the top from overcooking, and cook for another 40-45 minutes, or until done.

Transfer the pan to a rack and cool a bit before inverting it (twice!) and letting it continue to cool right-side up.

Make the rum syrup by stirring the sugar and water together in a small saucepan until the sugar is totally dissolved and the mixture comes to a boil. Turn off the heat and stir in the rum.

Poke holes in the bread all over with your cake testing or a thin-bladed knife or other poky device. Brush the rum syrup on slowly, trying to get the bread to absorb as much as possible.

Post a comment

You can leave a response, or trackback from your own site.

12 Responses to “Rum-Drenched Cocoa-Nana Bread”

  1. brilynn says:

    I love that combining Dorie recipes works so well, I’ve mishmashed lots of them.

  2. lisa says:

    Looks amazing.. so moist. I heart my Baking: book.. not a bad recipe in it, so I guess if you pieces parted two of them, you’d have to end up with divine, eh? =)

    I wanna try this, but not being a big rum fan, I wonder how Grand Marnier would work as the glaze?


  3. Yvo says:

    Mmmm…. looks delicious.

  4. Helen says:

    Looks absolutely mouth watering…I could have it all 3 meals!

  5. Gabi says:

    Looks completely scrumptious! Can’t wait to try it. I always have a nanner or two lying about. Chocolate and banana are a great combo. I love combining elements from different recipes also. Sometimes it’s amazing what you end up with.
    Thanks for another great idea!

  6. dorie says:

    Drenching the coco-nana cake with rum is a great idea! All those flavors from warm places should have been very happy together.

  7. Danielle says:

    Bri – I saw your latest Dorie mishmash and laughed, because I had this post in my drafts folder already. They really do combine fabulously!

    lisa – Whatever alcohol you prefer would work fine, I’d imagine. Personally, I’m not really a Grand Marnier fan, but if it’s your sort of thing, go for it!

    Yvo – Will I see you tonight at the blogger gathering?

    Helen – For a while, I did!

    Gabi – Let me know how it goes when you try it!

  8. Danielle says:

    Dorie – Thank you! I love how well your recipes work together.

  9. Enthusia says:

    I woke up early just so that I could make this cake (we don’t typically bake in the summer, so needed a cool kitchen). I’m smelling it right now…the batter alone was worth the effort!

  10. Good smackums girl! Are you trying to smack me in the head with chocolately-rummy deliciousness?!?!

  11. Kristen says:

    Ohhhhhhhh…rum drenched is the way to go! This sounds delicious!

  12. [...] aren’t many cakes I would push to make in the morning. Recipe found on Habeas Brulee. I try to bake early in the a.m. during the summer to avoid the heat. In order to avoid using the [...]

Leave a Reply

June 2007
« May   Jul »