Chocolate Cinnamon Banana Bread
User Reviews
5
Chocolate Cinnamon Banana Bread
Description
This banana bread blends mashed over-ripe bananas with cocoa powder and cinnamon to create a distinct chocolate and spice flavor profile. The dry ingredients mix all-purpose flour, baking soda, baking powder, cinnamon, cocoa, and salt. Greek yogurt keeps the loaf moist while cane sugar provides sweetness and an even texture. Vanilla extract adds aroma. The batter is mixed until smooth, then baked in a loaf pan until a toothpick inserted in the center comes out clean. The resulting bread has a tender crumb with chocolate richness uplifted by cinnamon warmth, making it suitable for breakfast, a snack, or dessert.
Storing the bread in an airtight container at room temperature or refrigeration preserves freshness up to 4-5 days, and freezing is possible for up to 3 months. Substitutions include using butter or neutral oils for yogurt, white sugar for cane sugar, and whole wheat white flour for all-purpose flour; gluten-free flour blends can replace flour for gluten-free needs.
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ tsp salt
- 1 ½ cups banana about 3 over-ripe mashed bananas
- ½ cup Greek yogurt
- 1/3 cup cane sugar
- 1 egg large
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the Greek yogurt, cane sugar, egg and vanilla extract, and stir until combined and smooth.
- Combine the wet ingredients with the dry ingredients. Pour into the prepared loaf pan.
- Bake for 55 – 60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack for 15 minutes before slicing.
Notes
- Store the banana bread in an airtight container up to 4-5 days or freeze for up to 3 months; thaw overnight in the refrigerator before serving.
- Substitute Greek yogurt with butter or neutral oils like vegetable or coconut oil.
- Use granulated white sugar instead of cane sugar if preferred.
- All-purpose flour can be replaced with whole wheat white flour or a gluten-free all-purpose blend for dietary needs; avoid only almond or coconut flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 149mg | 6% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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