Description
This one-bowl double chocolate banana bread is moist, extremely tender, and filled with Dutch cocoa powder and chocolate chips for a rich chocolatey breakfast treat.
Ingredients
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups mashed bananas
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup butter, melted
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup Greek yogurt
- 1 cup chocolate chips, plus more for topping
Instructions
1. Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth and pudding-like.
3. Add the melted butter, egg, granulated sugar, brown sugar, vanilla extract, and Greek yogurt, then whisk until well combined.
4. Sift in the flour, cocoa powder, kosher salt, and baking soda, then mix until almost combined.
5. Add the chocolate chips and gently fold until just combined.
6. Pour the batter into the prepared loaf pan and top with extra chocolate chips if desired.
7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool for at least 30 minutes before slicing and serving.
Notes
Use room-temperature ingredients for the best texture and even mixing.
Measure the flour correctly by spooning it into the measuring cup and leveling it off.
Do not open the oven door in the middle of baking, as this can cause the loaf to sink.
Do not overmix the batter or the bread may become dense and dry.
Line the loaf pan with parchment paper so the bread releases easily and bakes evenly.
Let the loaf cool for at least 30 minutes before slicing so it firms up properly.
Use very ripe bananas for the sweetest flavor and best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 282kcal
- Sugar: 29g
- Sodium: 275mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 2.3g
- Trans Fat: 0.2g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 29mg