Banana Chocolate Loaf (Print Version)
# Ingredients:
01 -
Canola oil or coconut oil (1/2 cup).
02 -
Plain all-purpose flour (1 cup).
03 -
White whole wheat flour (a little over 2/3 cup).
04 -
Unsweetened cocoa powder (2/3 cup).
05 -
Baking soda (1 and a half teaspoons).
06 -
Baking powder (1 teaspoon).
07 -
Optional espresso powder (1 teaspoon).
08 -
Cinnamon, ground (1/2 teaspoon).
09 -
Fine kosher salt (1/2 teaspoon).
10 -
Ripe bananas, mashed (1 cup or 3 medium bananas).
11 -
Room temperature large eggs (2).
12 -
Non-fat Greek yogurt (plain) (2/3 cup).
13 -
Honey for sweetness (1/2 cup).
14 -
Vanilla extract (2 teaspoons).
15 -
Dark chocolate chips (1/2 cup, plus more for sprinkling).
# Instructions:
01 -
Preheat your oven to 325°F. While that's warming up, melt the coconut oil and let it cool. Line a loaf pan (9x5 inches) with parchment paper.
02 -
Grab a mixing bowl and whisk together both flours, cocoa powder, salt, baking soda, baking powder, cinnamon, and espresso powder.
03 -
In another bowl, mix the mashed bananas with yogurt, honey, oil, eggs, and vanilla until smooth.
04 -
Stir the wet mixture into the dry ingredients. Mix just until everything is combined, then gently fold in the chocolate chips.
05 -
Pour the batter into the pan and sprinkle some extra chocolate chips on top. Bake for 50-60 minutes, until a knife comes out clean or the middle hits 195°F.
# Notes:
01 -
Use 1:1 gluten-free flour for a gluten-free option.
02 -
Stays fresh for up to three days at room temperature.
03 -
Turn this into muffins if you want.