Double Chocolate Banana Bread

Ingredients

• 1.25 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder (Not Dutch-processed)
• 1 tsp baking soda
• 0.5 tsp salt
• 0.5 cup unsalted butter (Softened)
• 0.75 cup granulated sugar
• 2 large eggs
• 0.25 cup Greek yogurt
• 3 ripe bananas (Use 4 small bananas if preferred; approximately 340 g mashed)
• 1 tsp vanilla extract
• 2 tbsp hot water
• 0.75 cup semi-sweet chocolate chips (Plus optional additional chips for sprinkling on top)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease a standard 9-by-5-inch loaf pan and, if desired, line it with parchment paper, leaving an overhang for easy removal.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined and no streaks of cocoa remain.

3. 3

   In a large bowl, mash the bananas thoroughly with a fork or potato masher until mostly smooth, with only small lumps remaining.

4. 4

   Add the softened butter to the mashed bananas and mix until incorporated.

5. 5

   Add the sugar to the banana mixture and mix well until evenly distributed.

6. 6

   Add the eggs, Greek yogurt, and vanilla extract to the bowl. Mix until the wet mixture is cohesive and smooth.

7. 7

   Add the dry flour-and-cocoa mixture to the wet ingredients. Fold gently with a spatula just until the dry ingredients are nearly incorporated; do not overmix.

8. 8

   Add the hot water and semi-sweet chocolate chips. Fold gently just until combined and no dry pockets remain. The batter should be thick and evenly studded with chocolate chips.

9. 9

   Transfer the batter to the prepared loaf pan and smooth the surface. Sprinkle additional chocolate chips over the top if desired.

10. 10

    Bake at 350°F (175°C) for 60 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking so the loaf remains tender.

11. 11

    Cool the banana bread in the pan before slicing. For cleaner slices, allow it to cool substantially or completely before serving.

Notes

The recipe does not specify a pan size; a standard 9-by-5-inch loaf pan is a reasonable choice. Do not overmix after adding the flour, since this can make the loaf dense. Store covered at room temperature for up to 2 days or refrigerate for longer storage.

Nutrition per serving

• dessert
• baking
• banana bread
• chocolate
• vegetarian
• American
• snack