TWD: Cocoa-Nana Bread

This week's Tuesdays with Dorie was chosen by Steph of Obsessed with Baking.

Thank you Steph. Great Choice!
I made a few changes, switched canola oil for the butter, and switched plain yogurt for the buttermilk. Why? I just didn't have those things on hand...whoops. Anyway the Cocoa-Nana Bread turned out moist, not too sweet, very good. I had to add another 10 minutes to the baking time. I'll definitely make this again!!!

Cocoa-Nana Bread

Adapted from Dorie Greenspan, Baking from My Home to Yours

2 cups all-purpose flour

1 cup semisweet cocoa powder

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 stick unsalted butter at room temp ( I used 8 T canola oil)

3/4 cup sugar

1/2 cup packed light brown sugar

2 large eggs2 ripe bananas, mashed

3/4 cup buttermilk (I used 3/4 cup plain yogurt)
3 ounces bittersweet chocolate, coarsely chopped (I used 3/4 c semisweet mini chocolate chips)

Preheat oven to 350.

Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

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

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the oil and the sugars and beat at medium speed for 2 minutes.

Add the eggs one at a time, beating for a minute after each addition.

Reduce the mixer speed to low and mix in the mashed bananas.

Add the dry ingredients in 3 additions, mixing only until they disappear into the batter.

Still on low speed, add the yogurt, mixing until it is incorporated.

Stir in the chocolate. Scrape the batter into the pan.

Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40 to 45 minutes (total baking time is between 70 to 75 minutes) or until a thin knife inserted into the center comes out clean.

Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding.

Invert and cool to room temp right side up.