Ok, this is kind of a do-over, but I think it’s worth it. A while back I made Starbucks’ Chocolate Cinnamon Bread because we were missing it from the coffee shop. That bread was wonderful, but it was a full-fat pound cake which isn’t something we feel we can eat regularly, much as we would like to! I’ve been in kind of a chocolate banana phase lately, so I was in the middle of making a chocolate banana bread when the idea hit me that the crunchy topping from the pound cake would be awesome when added to chocolate banana bread to make Banana Chocolate Cinnamon Bread. I was right! I think I actually like it better.
Nobody really needs another recipe for banana bread, so you can use your favorite recipe if you want to. I used one from Cooking Light (omitting the glaze, obviously). Just swap out 1/4 cup of the flour for 1/4 cup of Dutch Processed cocoa powder. I used Dutch process cocoa powder partly because I wanted the dark color but also because it meant that I didn’t have to mess with changing the leavening ingredients to account for the acid in regular cocoa powder. You can also throw in a handful of chocolate chips if you’re feeling decadent. Before baking, sprinkle a half recipe of the lovely sugar mixture from the pound cake recipe (see below) on top of the loaf and bake as usual.
Cocoa Spice Topping –
- 2 Tbsp. granulated sugar
- heaping 1/4 tsp cinnamon
- 1/4 tsp dutch processed cocoa
- small pinch of ground ginger
- small pinch of ground cloves
- 2 Tbsp. cup sparkling sugar (for decorating)
Mix the topping ingredients together in a small bowl. Sprinkle over the loaf before baking.