Check out this new recipe for what I call “Heavenly Double Chocolate Banana Bread!” It’s so rich and moist that it will quickly become one of your favorite recipes! It’s truly a crowd pleaser.
About this Double Chocolate Banana Bread
Chocolate Chips & Cocoa The combination of Cocoa Powder and Chocolate Chips give this Banana Bread a concentrated chocolate flavor with a little burst of chocolate throughout the bread.
Banana You will need 2-3 overripe brown bananas for this recipe. If you didn’t know, the darker bananas are best for baking!
Greek Yogurt Having Greek Yogurt in your bread gives it some added richness and tender crumb, keeping it from drying out.
How to Store If you want to eat this bread over the next day or two, simply cover it with a light tea towel. This allows the bread to stay fresh without it drying out or getting sticky in an air tight container.
What to Serve With For a nice breakfast spread, make our English Muffin & Breakfast Sausage Casserole or our Quiche with fresh fruit, coffee and mimosas and serve it with this amazing bread.
Drink Pairings Coffee is the perfect pairing to this Double Chocolate Banana Bread. It is a match made in heaven! If you are enjoying this for dessert, try it with a Carajillo cocktail or Espresso Martini.
Recipe
Double Chocolate Banana Bread
This Double Chocolate Banana Bread is so rich and moist! It will be your go-to banana bread recipe!
Ingredients
- 1 1/4 cup All Purpose Flour
- 1/4 cup Natural Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- 1/2 cup unsalted butter, at room temperature (1 stick)
- 1 cup Granulated Sugar
- 2 Eggs
- 2-3 Ripe Bananas, 1 cup mashed
- 1/2 cup Plain Greek Yogurt
- 1 tsp Vanilla Extract
- 1 cup Semi Sweet Chocolate Chips
Directions
- Step 1 Preheat oven to 350F. Grease a 9×5 inch loaf pan with baking spray.
- Step 2 In a medium bowl, combine flour, cocoa powder, baking soda and salt. Whisk until combined and set aside.
- Step 3 Using a hand mixer or a stand mixer with the paddle attachment, mix the butter and sugar for 2 minutes on medium, or until light and fluffy.
- Step 4 Add eggs one at a time, mixing in between. Add the bananas and mix until only small banana pieces remain. Add the dry ingredients and mix until just combined.
- Step 5 Add the yogurt and vanilla and mix until combined. Fold in the chocolate chips, being carefully not to over mix.
- Step 6 Pour the batter evenly into the prepared load pan and bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean.
- Step 7 Let cool for about 15 minutes. Run a knife around the edge of the pan and turn the bread out of the pan on a cooling rack to completely cool. Once cooled, slice and serve.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
My son and I made this today—delicious!
This now my go to recipe! Didn’t have yogurt but used sour cream instead and it was absolutely perfect. Brought a loaf to the office and it was gone instantly. Also, I made a second loaf, this time without the cocoa powder and replaced it with flour. Added strawberries for the chocolate chips and just as good.