As a chocolate addict, I simply refuse to eat banana bread unless it has a (very) healthy dose of chocolate. Bananas and chocolate go together hand in hand, so it is only fitting to make Chocolate Banana Bread out of them. This banana bread is chocolatey, moist, and should come with a warning because you might just end up eating the whole thing!
When making banana bread, you want to use the ripest bananas you can. The mushier and darker they are, the sweeter and more flavorful your bread will be. There is no such thing as using "too ripe" bananas. As long as there aren't any moldy spots on your bananas, you're good. Typically in banana bread recipes, eggs act a leavening agent along with baking soda. Since this recipe is eggless, the baking soda and powder are the leavening agents. The recipe says to beat softened butter and sugar together until light and fluffy. This step is optional, but highly recommended since it helps make the banana bread more airy.
TOTAL TIME: 1 hour 15 minutes SERVINGS: 8 INGREDIENTS:
3 very ripe bananas
1/2 cup Greek yogurt
1 1/2 cups all purpose flour (180 grams)
4 tablespoons cocoa powder
1/4 cup melted butter (half a stick)
1/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 cup chocolate chips (optional)
1/4 teaspoon sea salt
Preheat the oven to 350° F and prepare loaf pan with cooking spray and parchment paper.
Mix together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a bowl and set aside.
In a separate bowl, beat the sugar and butter with an electric mixer or whisk until it is light and fluffy. You can omit this step and just melt the butter and combine with sugar, but the banana bread won't be as fluffy and light.
Mash the bananas in with the butter and sugar and mix the vanilla in. Add the dry ingredients in with the wet ingredients. Mix until combined and then fold in your chocolate chips. Then pour it into the prepared loaf pan. Sprinkle some raw sugar on top for a crispy sweet topping and bake for 50-60 minutes at 350°F.
Let it cool before slicing and serving.
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