Molly Baz explains how the chocolate banana bread recipe evolved into a blackout cake when she added cocoa powder and chopped chocolate, enhancing its flavor.
The recipe remains flexible, allowing for ingredient substitutes like Greek yogurt instead of sour cream, and different types of cocoa depending on preferred flavor and color.
Molly stresses that using overripe bananas is essential for the recipe, while the demerara sugar sprinkle caramelizes the bananas, intensifying flavor and aroma.
This cake version of banana bread combines chocolate decadence with the nuttiness of whole wheat flour to create a rich dessert experience.
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