Bread seems like stretch for this, it's more of a cake/quickbread hybrid thing. It's very cocoa-y with a faint banana flavor in the background. Not an elaborate production to make, just keep an eye on it in the oven so it doesn't brown too quickly. I subbed almond milk for the buttermilk and the cocoa was a little less than 1 cup as the recipe called for because I ran out. A very nice treat, thanks to Steph of Obsessed with Baking for this week's selection!
