Double Chocolate Banana Bread
This Double Chocolate Banana Bread is dense, rich, and extremely chocolatey without being overly sweet. The mini chocolate chips get wonderfully melty inside.
Servings: 12 servings (Makes one 9x5 loaf)
Ingredients
- 1 cup all purpose flour
- 1 teaspoon fresh baking soda
- ¼ teaspoon table salt
- 2 tablespoons unsweetened Dutch cocoa powder
- 8 tablespoons butter, softened
- ½ cup granulated sugar
- 1 large egg, beaten
- 2 teaspoons vanilla extract
- 1 ½ cup mashed bananas, overly ripe
- ½ cup Greek yogurt, whole or low fat
- 1 cup semisweet mini chocolate chips, see notes
Instructions
- Preheat oven to 350F and position rack at lower middle. Grease a 9x5 loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, and cocoa.
- In another bowl, beat the softened butter and sugar until light and creamy.
- Gently mix in the beaten egg, vanilla, bananas, and yogurt to the butter/sugar mixture until well combined.
- Fold the dry ingredients into the wet mixture. Finally, fold in chocolate chips.
- Using a rubber spatula, transfer batter into greased pan. Bake for about 1 hour, or until toothpick comes out almost clean.
- Cool in pan for at least 15 minutes. Carefully turn bread out onto wire rack and cool completely before slicing.
Notes
- You'll need about 3 medium sized bananas for 1 1/2 cups.
- You can substitute yogurt for sour cream, if you'd like.
- I use salted butter for extra flavor, but you can use unsalted.
- Mini chocolate chips melt so nicely into the bread. However, if you'd like bigger chunks of chocolate, use regular sized chocolate chips.
Nutrition (per serving)
Calories: 268kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 212mg | Potassium: 157mg | Fiber: 2g | Sugar: 16g | Vitamin A: 269IU | Calcium: 29mg | Iron: 2mg