Imagine sinking your teeth into a slice of rich, decadent chocolate banana bread that not only satisfies your sweet tooth but also nourishes your body. This isn't just another ordinary banana bread recipe – it's a game-changing, health-conscious treat that proves you can have your cake (or bread) and eat it too! Packed with wholesome ingredients and bursting with chocolatey goodness, this recipe will revolutionize your baking routine and become an instant family favorite.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Greek yogurt
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups whole wheat flour
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or line with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The riper the bananas, the sweeter and more flavorful your bread will be.
- Add honey or maple syrup, unsweetened cocoa powder, Greek yogurt, vegetable oil, and vanilla extract to the mashed bananas. Whisk all ingredients together until well combined and smooth.
- In a separate bowl, sift together whole wheat flour, baking soda, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- If using, gently fold in dark chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 45-50 minutes. To check doneness, insert a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Tips
- Banana Ripeness is Key: Use extremely ripe bananas with dark spots – they're sweeter and provide the best moisture and flavor.
- Don't Overmix: Gently fold ingredients to keep the bread tender. Overmixing can lead to a tough, dense texture.
- Check for Freshness: Ensure your baking soda is fresh to help the bread rise properly.
- Chocolate Chip Hack: Toss chocolate chips in a little flour before adding to prevent them from sinking to the bottom.
- Cool Completely: Allow the bread to cool entirely before slicing to help it set and prevent crumbling.
- Storage Tip: Wrap tightly in plastic wrap or store in an airtight container to maintain moisture and freshness.
- Make it Your Own: Experiment with add-ins like chopped nuts, coconut flakes, or a sprinkle of sea salt on top for extra flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
