Double Chocolate Banana Bread
User Reviews
5
Double Chocolate Banana Bread
Description
The Double Chocolate Banana Bread recipe blends all-purpose flour and cocoa powder with baking soda and salt for the dry base. Wet ingredients include eggs, mashed bananas, Greek yogurt, light brown sugar, and vanilla extract, mixed until smooth before folding in chocolate chips. Baking at 350°F in a lined loaf pan produces a tender bread with chocolate in each bite. Monitoring the bake to prevent over-browning ensures an even crust without drying out the interior.
Enjoy this banana bread as a snack or part of breakfast served plain or with butter. Its rich chocolate and banana flavor pairs well with a cup of coffee or milk. The texture offers a soft crumb with occasional melty chocolate chips, lending interest to each slice.
For storage, keep the bread airtight at room temperature or refrigerated up to several days. It also freezes well for extended keeping, thawed overnight before serving. Substitutions like sour cream for yogurt or maple syrup for sugar are possible though may alter taste or texture. Gluten-free flour blends can be used instead of all-purpose flour for dietary needs.
Ingredients
- 1 ½ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 egg large
- 3 banana mashed, large
- ½ cup Greek yogurt
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In another large bowl beat the eggs with a hand mixer. Add the mashed bananas, Greek yogurt, sugar and vanilla extract and beat until combined.
- Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain. Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 40 minutes of baking to prevent the top from browning too much.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.
Notes
- Store the banana bread in an airtight container at room temperature or refrigerated for 4-5 days to maintain freshness.
- Freeze slices for up to 3 months and thaw overnight in the refrigerator before serving to enjoy later.
- Possible substitutions include sour cream, butter, or neutral oils instead of Greek yogurt, and maple syrup or honey instead of brown sugar.
- You may use a 1:1 gluten-free flour blend instead of all-purpose flour; avoid replacing with only almond or coconut flour as it may affect texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 158mg | 7% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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