I have been looking for recipes that require a lot of chocolate because I need to reduce my chocolate stash that has been magically building up in the last months. So after baking my favourite brownies last week I searched for a new recipe and came across this chocolate bread. It is adapted from my Paula Deen.
Those three bananas that were turning brown in my kitchen just needed to be made to good use, so what to bake if not a banana bread. And with all that chocolate in my cupboards, this double chocolate banana bread just seemed to be the perfect solution. I adapted this recipe from smitten kitchen.
But unfortunately this banana bread did not turn out too great. First I couldn’t get it out of the pan – it fell apart completely – so parchment paper always from now on! And then it was burned at the edges but not quite done in the middle. That’s my wonky oven for you! I tried a piece of the nearly done, but not yet burned bread and it tasted great, so hopefully you’ll have more luck trying this recipe. Maybe you should stick to smitten kitchen’s original recipe…
I guess there’s no better time to bake something christmassy than the middle of August – no one expects it… I stumbled across this recipe in a (German) book that I bought a very long time ago called “Basic Baking“. I haven’t baked anything from it in years, because I’ve rarely been very happy with the results, but I thought I could give it another try.
This is a variation of a typical German “Honigkuchen” (Honey Cake), which is quite similar to a Gingerbread cake.
I made this cinnamon pull apart bread the last time my friend J. came to visit from Freiburg, we ate some of it fresh out of the oven and he took the rest with him for the train ride home. It’s sweet, it’s sticky and it’s incredibly delicious!
I adapted this recipe from lecker and used more or less half the ingredients. It was enough dough for a loaf pan that is approx. 10 inches / 25cm long.
Luckily it was a warm and sunny day – the dough had a good time on my window sill.