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Chocolate Banana Bread

Chocolate Banana Bread
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★★★★★

4.7 from 17 reviews

This delicious Chocolate Banana Bread combines the rich flavors of cocoa and ripe bananas into a moist, tender loaf. Enhanced with chocolate chips and Greek yogurt, this recipe offers a perfect balance of indulgence and texture, ideal for breakfast, snack, or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 cup Flour
  • 1 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1/2 tsp Kosher salt

Wet Ingredients

  • 1 1/2 cups Mashed bananas
  • 1 tsp Vanilla extract
  • 1 Egg
  • 1/4 cup Unsalted butter, melted
  • 1/3 cup Brown sugar
  • 1/3 cup Granulated sugar
  • 1/2 cup Greek yogurt

Add-ins

  • 1 cup Chocolate chips (plus more for topping)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 180°C (350°F). Line a loaf pan with parchment paper to ensure easy removal and prevent sticking.
  2. Mash bananas: In a large mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until smooth and pudding-like in consistency.
  3. Mix wet ingredients: To the mashed bananas, add the melted unsalted butter, egg, brown sugar, granulated sugar, vanilla extract, and Greek yogurt. Whisk everything together until the mixture is uniform and well combined.
  4. Add dry ingredients: Sift the flour, cocoa powder, kosher salt, and baking soda into the wet mixture. Stir gently until the ingredients are almost fully incorporated, taking care not to overmix.
  5. Fold in chocolate chips: Add the chocolate chips and carefully fold them into the batter just until evenly distributed.
  6. Transfer and top: Pour the batter into the prepared loaf pan. Sprinkle additional chocolate chips on top for extra gooeyness and visual appeal.
  7. Bake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  8. Cool and serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Ripe bananas with brown spots yield the best sweetness and moisture.
  • Do not overmix the batter to keep the bread tender and avoid toughness.
  • Using parchment paper makes it easier to remove the loaf from the pan without sticking.
  • You can substitute Greek yogurt with sour cream or buttermilk if preferred.
  • Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: chocolate banana bread, banana bread recipe, chocolate chip banana bread, moist banana bread, easy banana bread

Find it online: https://cookwithlea.com/chocolate-banana-bread/