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Double Chocolate Banana Bread

This is a really dense and moist chocolate banana bread. The texture comes from creaming the butter with sugar, and the addition of Greek yogurt gives it a slight tang and keeps it from being dry. It's loaded with chocolate chips and gets a deep chocolate flavor from cocoa powder.
Prep Time15 minutes
Cook Time55 minutes
Cooling Time30 minutes
Total Time1 hour 40 minutes
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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 9x5 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

Start checking for doneness at 45 minutes as oven temperatures vary.
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