I spied some overripe bananas marked down at the store yesterday. I snatched them up planning to make some banana bread for a snack. But I had a craving for chocolate cake.. and so feeling a little crazy, I dumped the cocoa powder right into the banana bread.
That’s about as wild and crazy as it gets around here.
Did I mention I had recently purchased Black Cocoa Powder? See that beautiful deep dark brown color.. that’s from just 1.5 oz of the stuff.
I think it may be magic. I would go so far as to say this could be used as a celebration cake. Don’t worry, I just double checked to make sure it was still as good the next day. I mean, somebody had to do it.
Now mind you, it is not super sweet. Our taste buds are very adjusted to less sugar. However if I was to make this as a dessert or for a special occasion, I may up the sugar to 1 cup.
If you are not yet convinced that you need to make this now, did I mention it is whole wheat? And it can be in the oven in less than 15 minutes?
Mix it up, plop it in the pan, and go do something else for about an hour.
Meanwhile, your house will start to smell incredible. Until you get to this.
You really should let it cool a bit before trying to slice it. Makes 12 generous servings, but I usually cut mine a bit thinner (so I can have two, of course).
And if you forget to add the walnuts, just use them as a plate garnish 🙂
Tips and Substitutions:
- You can decrease the sugar to as little as 2/3 cup (don’t go lower than that!), or increase it to one cup depending on desired sweetness.
- You can use unbleached white flour to replace all or part of the whole wheat.
I used a brand of black cocoa called Frontier Herbs that I get through my food co-op. That brand was not on Amazon, but I found a similar one called Cacao Barry.
Disclosure: This post contains Amazon links which are affiliate links from which I will earn commission. More on my affiliate link policy.