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Chocolate Banana Bread with Dark Chocolate Chips Recipe

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This rich and moist Chocolate Banana Bread combines the natural sweetness of ripe bananas with the deep flavor of cocoa powder and dark chocolate chips. Made with a blend of all-purpose and white whole wheat flours, and lightened with Greek yogurt and honey, this loaf is a deliciously satisfying treat perfect for breakfast, snacks, or dessert. Enhanced with a hint of espresso powder and cinnamon, it offers a complex chocolate flavor without being overly sweet. Easy to prepare and baked to perfection, this bread is sure to become a favorite in your household.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup plus 1 tablespoon white whole wheat flour (or regular whole wheat flour)
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • ½ teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup coconut oil (melted and cooled to room temperature) or canola oil
  • 1 cup mashed ripe banana (about 3 medium-large bananas)
  • 2 large eggs (at room temperature)
  • 2/3 cup non-fat plain Greek yogurt (at room temperature)
  • 1/2 cup honey
  • 2 teaspoons pure vanilla extract

Add-ins

  • 1/2 cup dark chocolate chips plus additional for sprinkling on top (if desired)

Instructions

  1. Prepare the Oil: If using coconut oil, melt it first and let it cool to room temperature. For canola oil, there is no need to melt. Ensure you have 1/2 cup of oil ready in liquid form for the recipe.
  2. Preheat Oven and Prepare Pan: Set your oven to 325 degrees Fahrenheit. Line a 9×5-inch loaf pan with parchment paper to prevent sticking, allowing easy removal after baking.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, white whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder (if using), ground cinnamon, and kosher salt. Set this mixture aside.
  4. Combine Wet Ingredients: In another bowl, mash the bananas thoroughly if not already done. Then whisk in the eggs, Greek yogurt, honey, vanilla extract, and the cooled melted oil. If the oil begins to solidify in the mixture, gently warm the bowl in the microwave in 10-second increments until fully melted and combined.
  5. Incorporate Wet into Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon, mixing just until the dry ingredients disappear. The batter will be thick and shaggy—this is ideal. Be careful not to overmix to keep the bread tender.
  6. Add Chocolate Chips: Fold the dark chocolate chips into the batter evenly, reserving some for topping if desired.
  7. Transfer to Pan and Top: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle additional chocolate chips on top if you like a decorative, melty topping.
  8. Bake: Place the loaf in the preheated oven and bake for 50 to 60 minutes. Test for doneness by inserting a thin knife or toothpick into the center. It should come out clean without wet batter. If uncertain, check multiple spots. For best accuracy, use an instant-read thermometer—the internal temperature should reach 195 degrees Fahrenheit.
  9. Cool the Bread: Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for 5 minutes, then use the parchment paper handles to lift the loaf out onto the rack. Allow it to cool completely before slicing to ensure the best texture.
  10. Serve and Store: Slice and enjoy your chocolate banana bread as a wholesome snack or dessert. Store any leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.

Notes

  • Using espresso powder is optional but enhances the chocolate flavor without making the bread taste like coffee.
  • Make sure all wet ingredients are at room temperature to ensure proper mixing and texture.
  • Do not overmix the batter; this will keep the bread tender and moist.
  • The cooking time may vary slightly depending on your oven; keep an eye on the bread towards the end of baking.
  • For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
  • Extra chocolate chips on top create a beautiful, melty crust that adds texture and flavor.

Find it online: https://bitezly.com/chocolate-banana-bread-with-dark-chocolate-chips-recipe/