Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 teaspoon instant espresso powder
- 1/2 cup unsalted butter, room temperature
- 3/4 cup organic cane sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla bean paste
- 1/3 cup full-fat Greek yogurt, room temperature
- 1 1/4 cups mashed ripe bananas (about 2-3 medium)
- 1 cup mini chocolate chips
Make the Batter
First, get your oven preheating to 350F and line a 9×5 inch loaf pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder.
In a large bowl with a hand mixer, or in a stand mixer, beat the room-temperature butter and cane sugar together on medium-high speed until the mixture is lighter in color and looks fluffy.
Add the eggs and vanilla bean paste and beat on medium speed until they’re just combined. Then, beat in the Greek yogurt and mashed bananas.
Add the dry ingredients to the wet ingredients and beat on low speed until a batter just forms. Fold in the mini chocolate chips with a spatula until they’re evenly distributed.
Bake the Bread
Pour the batter into your prepared pan and top with a few more chocolate chips if you like.
Bake for 50-60 minutes. A toothpick stuck into the center should come out clean or with a few moist crumbs attached. I usually start checking it around the 45-minute mark, since all ovens are a little different.
Let the bread cool in the pan before you slice and serve it.
Double Chocolate Banana Bread
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 teaspoon instant espresso powder
- 1/2 cup unsalted butter room temperature
- 3/4 cup organic cane sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla bean paste
- 1/3 cup full-fat Greek yogurt room temperature
- 1 1/4 cups mashed ripe bananas about 2-3 medium
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350F and line 9×5 inch loaf pan with parchment.
- Whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
- Beat butter and sugar until light and fluffy.
- Mix in eggs and vanilla until just combined, then beat in yogurt and mashed bananas.
- Add dry ingredients to wet and mix on low until just combined. Fold in chocolate chips.
- Pour batter into prepared pan and top with extra chocolate chips if desired.
- Bake 50-60 minutes until toothpick comes out clean or with few moist crumbs.
- Cool completely in pan before slicing.
Notes
