Double Dark Chocolate Banana Bread
This Double Dark Chocolate Banana Bread is a chocolate lovers dream! Perfect for snacking, dessert or breakfast, this rich chocolate banana loaf is super moist, tender and oh so decadent!
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Servings: 10 slices
Ingredients
- 1 ⅓ cups all purpose flour
- ¼ cup dutch processed cocoa powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- ½ cup (1 stick) salted butter, room temperature
- 2 large eggs, at room temperature
- 1 cup granulated white sugar
- 1 ½ cups mashed bananas (about 4 medium bananas)
- 1 tablespoon pure vanilla extract
- ½ cup full fat greek yogurt
- ½ cup semi sweet dark chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x5 loaf pan with non stick cooking spray (the oil will help keep the parchment paper down) and line loaf pan with parchment paper so that the edges overhang for easy loaf removal.
- In the bowl of a large stand mixer beat the room temperature butter and sugar together on medium speed until smooth and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula if necessary.
- Add the eggs one at a time to the sugar butter mixture, and beat well between each addition. Slowly add the mashed bananas and vanilla. Mix until just combined, about 30 seconds.
- In a medium bowl, whisk the flour, cocoa powder, espresso powder, salt, cinnamon and baking soda. Slowly add the dry ingredients to the wet mixture in three parts, alternating between the greek yogurt and dry ingredients, until everything is just combined. Gently fold in the chocolate chips.
- Pour everything into the prepared loaf pan, and bake at 350 degrees F for 55-60 minutes, or until a tester inserted into the middle comes out clean.
- When the banana bread is done baking, allow to cool in the pan for 30 minutes before removing the loaf. Enjoy!