Double Chocolate Banana Bread with 2 Bananas
Transform just two overripe bananas into a decadent double chocolate quick bread that tastes like a cross between fudgy brownies and chocolate cake. Greek yogurt and rich chocolate chips ensure every slice is incredibly moist, tender, and perfect for any chocolate lover.
Equipment
- 9x5 metal loaf pan (greased and lined with parchment paper for easy lifting)
- medium mixing bowl
- large mixing bowl
- fruit/veggie masher
- foil
- wire cooling rack
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Ingredients
- 1 cup + 2 tablespoon all-purpose flour spooned and leveled into measuring cup
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ¾ cup light brown sugar firmly packed
- ½ cup white granulated sugar
- 1 stick (½ c) butter softened to room temperature
- 2 large overripe bananas to make 1 cup mashed; banana skins should have many spots, without being completely brown or black
- ⅓ cup plain low-fat Greek yogurt or sour cream; at room temperature
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 2 tablespoon mini semisweet chocolate chips for topping
Instructions
- Preheat oven to 350℉.
- In a medium mixing bowl, whisk flour, cocoa, baking soda, baking powder, and salt. Stir in 1 cup chocolate chips; set aside.
- To a large mixing bowl, add softened butter and both sugars (brown and white); cream by using a hand mixer on its highest setting until smooth. Then add the mashed bananas, Greek yogurt, and vanilla extract. Using a hand mixer on its medium setting, blend until well combined, scraping down sides of bowl with a spatula as needed.
- Add eggs, one at a time, beating on lowest setting after each addition until just incorporated.
- Pour dry ingredients mixture into banana mixture bowl. Beat with mixer on low, scraping sides as needed, until just combined. Mixture will be thick and lumpy; do not overbeat.
- Give the batter a quick stir, then transfer to prepared loaf pan.
- Arrange 2 tablespoon mini chocolate chips down the center of the loaf.
- Cover loosely with foil to prevent browning (remove foil halfway through baking). Bake for 60-65 minutes or until a long cake tester inserted all the way into the middle comes out mostly clean, with just a few moist crumbs.
- Allow loaf to cool in pan for a minimum of 1-2 hours before lifting it out of the pan using the parchment paper "handles". Slice and serve.
Notes
The secret to a tender quick bread is to mix the wet and dry ingredients until just combined. Overmixing develops too much gluten, which can lead to a tough or rubbery loaf.
For this double chocolate version, you'll actually want bananas that are ripe but not overly black or mushy, since the chocolate already brings plenty of sweetness. Look for bananas with plenty of brown spots but still some yellow showing through--ripe enough to mash easily, but not so far gone that the bread turns overly sweet.
Starting at the 60-minute mark, check for doneness every 5 minutes by inserting a long cake tester all the way down into the center. The bread is done when the tester comes out clean, with just a few moist crumbs.
Store banana bread in an airtight container or wrapped tightly in plastic wrap for up to 5 days. See above post for freezing instructions.
Nutrition
Serving: 1 sliceCalories: 341kcalCarbohydrates: 48gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 53mgSodium: 410mgPotassium: 306mgFiber: 4gSugar: 31gVitamin A: 307IUVitamin C: 2mgCalcium: 46mgIron: 3mg
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