Cocoa Bread

Since we're at our parents' house for a few days, the kitchen equipment is limited in baking pans and trays, including muffin tins. The pantry and refrigerator were also limited in ingredients, including chocolate and brown sugar. We resorted to an old loaf pan and googled for a chocolate bread recipe with cocoa powder and granulated sugar. This recipe is terrific- a chocolate loaf cake with the right amount of chocolate, sweetness, and moisture without the density of other dairy-free, egg-free cakes. We used Hershey's Special Dark cocoa powder which adds an extra depth of flavor and gives the loaf a dark, deep almost black color. A slice is especially delicious the morning with coffee and whipped cream.

Cocoa Bread
adapted from About.com's dairyfreecooking recipe

- 3 cups all-purpose flour
- 1/2 cup cocoa powder (Hershey's Special Dark cocoa powder)
- 1 cup white granulated sugar
- 1 T. baking powder
- 1 t. baking soda
- 1/4 t. salt
- 1 3/4 cups water (hot coffee, preferably berry or nut flavored)
- 3 T. soy mayonnaise (didn't find it necessary- we were right)

1. Preheat the oven to 325 F. Lightly oil (spray) a 9"x5" loaf pan and set aside.

2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the water (the coffee) to the dry, mixing until just combined. (You may need to add 1-2 T. of water if your dough is too dry!). Spread the batter in the prepared pan and bake for about 50-60 minutes, or until a toothpick inserted into the center of the loaf emerges clean. Allow the bread to cool completely in the pan on a wire cooling rack. Serve warm or at room temperature or chilled.

Banana Bread- Hungry Girl's Low-Fat Chocolate Chip Banana Bread

Craving a classic banana bread baked in a loaf pan that is creamy and dense? Here Lisa Lillien from the popular Hungry Girl site about healthy eating provides a satisfying and delicious swap for the high fat (and expensive) coffee shop banana bread slices. We've noted our own adapations in parenthesis beside the original recipe. The ingredient quantity makes a 2-3" high banana loaf, which makes for portion-controlled slices. If you want a taller bread, double the ingredients and the baking time. The bread is especially moist the next day, chilled from the refrigerator. Serving ideas are chocolate syrup drizzled on top and a dallop (or squirt, depending on your product) of whipped cream.

Hungry Girl's Choco-Banana Bread
      

Ingredients:
1 cup whole-wheat flour
1/4 cup all-purpose flour
1/3 cup Splenda No Calorie Sweetener (regular sugar)
3 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup fat-free liquid egg substitute (1 egg)
2 tbsp. light whipped butter or light buttery spread (omitted)
1/2 tsp. vanilla extract
3/4 cup mashed very ripe banana
1/4 cup mini semi-sweet chocolate chips (not this time, banana coins fanned on top)
(spices- 1 tsp cinnamon, 1/2 tsp cardamon)

Directions:
Preheat oven to 350 degrees. Spray a 9" X 5" loaf pan with nonstick spray.

In a large bowl, combine both types of flour, Splenda, (sugar), brown sugar, baking powder, baking soda, and salt. Mix well.

In a medium bowl, combine egg substitute, butter, and vanilla extract. Whisk until uniform. Stir in mashed banana. Add mixture to the large bowl, and stir until uniform. (Batter will be thick.)

Stir chocolate chips into the batter. Transfer to the loaf pan, and smooth out the top.

Bake until a toothpick inserted into the center comes out clean, 20 - 22 minutes. (exactly 22 minutes!)

Let cool completely, about 10 minutes in the pan and 45 minutes out of the pan on a cooling rack.

Makes 8 servings.