Description
Indulge in this rich, moist double chocolate banana bread, a perfect way to repurpose overripe bananas. Featuring a sophisticated blend of premium cocoa powder and melted dark chocolate chips, this dense, quick bread is balanced perfectly with creamy Greek yogurt for a tender crumb. It is a decadent, bakery-quality treat that stays moist for days and satisfies even the most intense chocolate cravings.
Ingredients
3 large ripe bananas, heavily spotted
1.5 cups all-purpose flour
0.5 cup unsweetened Dutch-processed cocoa powder
0.5 cup unsalted butter, melted and cooled
0.75 cup granulated sugar
2 large eggs, room temperature
0.25 cup full-fat Greek yogurt
1 cup semi-sweet or dark chocolate chips
1 teaspoon baking soda
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F and grease a standard 9×5 inch loaf pan.
Mash the peeled bananas in a large bowl until mostly smooth.
Whisk the melted butter, eggs, Greek yogurt, and vanilla extract into the mashed bananas.
Sift the all-purpose flour, cocoa powder, and baking soda into the wet ingredients and fold until just combined.
Stir in the chocolate chips.
Let the batter rest for 10 minutes to improve crumb development.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure your baking soda is fresh for a better rise. You may substitute half of the granulated sugar with light brown sugar for a deeper molasses flavor. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15
- Cook Time: 55
- Category: Trends Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 165mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg