Chocolate Banana Bread

• 20 grams Dehydrated Apricots, Diced
• 20 grams Dehydrated Dates, Quartered
• 30 grams Raisins
• 70 milliliters Orange Juice
• 2 Tablespoons Orange Zest
• 20 milliliters Rum
• 150 grams Softened Butter
• 150 grams White Sugar
• 2 Eggs
• 400 grams Overripe Bananas, Pureed
• 1 teaspoon Vanilla Extract
• 400 grams Flour
• 50 grams Cocoa Powder
• 1 Tablespoon Baking Powder
• 1 pinch Salt
• 200 milliliters Cold Milk
• 30 grams Roasted Hazelnuts, Quartered

1. Preheat oven to 180u0b0C (355u0b0F).
2. In a bowl, combine dehydrated fruit with orange juice, zest, and rum; set aside.
3. Separately, cream softened butter with sugar. Add the eggs, banana puree and vanilla extract.
4. Combine flour, powdered cocoa, baking powder, and salt and add to the banana mixture. Add the cold milk and mix until well combined. Add dehydrated fruit mixture and hazelnuts and mix with a spatula.
5. Fill a loaf pan 2/3 full and bake 30-35 minutes. Check if it's baked by sticking a toothpick in the middle; if it comes out clean, your banana bread is ready.

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Taken from tastykitchen.com/recipes/breads/chocolate-banana-bread-8/ (may not work)