A rich and fudgy double chocolate banana bread that is the perfect balance of chocolate and banana. What breakfast dreams are made of.
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar (150 grams)
- 1 egg plus 1 egg yolk, room temperature
- 1 tsp vanilla
- 1/4 cup full fat greek yogurt (or sour cream), room temperature
- 1 1/2 cups ripe bananas, pureed (2–3 medium bananas)
- 1 cup all purpose flour, spooned and leveled (130 grams)
- 1/2 cup dark Dutch process cocoa powder, sifted (50 grams)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi sweet or dark chocolate chips, divided
- Preheat oven to 350 degrees.
- Grease a 9 x 5 ” loaf pan with non stick cooking spray and line with parchment paper. Leave the short sides of parchment hanging over edge of pan to allow for easy removal of the loaf after cooling.
- Using a fork, mash 2-3 medium bananas until smooth, similar in consistency to baby food. The bananas should measure 1 1/2 cups once mashed.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix melted butter and sugar together until combined and pale in color.
- Add eggs and mix until combined well.
- Add vanilla and yogurt and continue to mix on low speed until incorporated.
- Add the bananas and mix well.
- Slowly add flour mixture, mixing on low speed until just barely combined and some streaks of flour still remain. Do not over mix.
- Remove bowl from mixer and gently stir in 3/4 cup of the chocolate chips, folding gently with a spatula.
- Pour batter into prepared pan and top with reserved chocolate chips.
- Bake for 50-55 minutes, checking halfway through to be sure bread isn’t browning to much on top. If the bread is browning too quickly, add a loose piece of aluminum foil across the top of the loaf for the last 20 minutes of baking time.
- Bake until center is set and a toothpick inserted in the middle of the bread comes out with few crumbs remaining.
- Cool completely on a wire rack before slicing.
Store at room temperature tightly covered for up to 3 days.
May be frozen.
*Recipe originally posted in April 2019