Double Chocolate Banana Bread

Chocolate banana bread made with greek yogurt and loaded with chocolate flavor

5 from 47 votes

Double Chocolate Banana Bread

This double chocolate chip banana bread is a rich, moist dark chocolate dessert quick bread that's sure to hit the spot. Oil-free & decadent

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 186kcal

Author Yumna Jawad

Equipment

Ingredients

1 ½ cup all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 large eggs
3 large bananas mashed
½ cup greek yogurt
½ cup packed light brown sugar packed
1 teaspoon vanilla extract
½ cup chocolate chips

Instructions

Preheat oven to 350°F and line a loaf pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In another large bowl beat the eggs with a hand mixer. Add the mashed bananas, Greek yogurt, sugar and vanilla extract and beat until combined.
Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 40 minutes of baking to prevent the top from browning too much.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.

Notes

Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4-5 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of Greek yogurt, you can use sour cream, butter, or any neutral oils like vegetable oil or coconut oil.
Instead of light brown sugar, you can use maple syrup or honey.
Instead of all purpose flour, you can use whole wheat white flour.
To make this gluten-free, use an all-purpose 1:1 gluten-free flour mix. Do not substitute only almond flour or only coconut flour.

Nutrition