It’s been awhile since I’ve made banana bread, and baking up a chocolate version sounded like a good idea! Since I’m a fan of dark chocolate, I came up with this Double Dark Chocolate Banana Bread—I used a good amount of unsweetened cocoa powder in the batter, plus added some chopped-up dark chocolate chips so there would be even more dark chocolate flavor! I thought it turned out really good—very chocolatey and moist—a quite decadent banana bread!
Even if you don’t like banana bread, you should still try this, because you taste the rich dark chocolate more than anything else! The bananas do their part by making the bread wonderfully moist, with a little help from some Greek yogurt. Nuts are optional. This is great for breakfast if you’re a chocolate-lover and it also makes a nice simple snack or dessert!
Double Dark Chocolate Banana Bread
DOUBLE DARK CHOCOLATE BANANA BREAD by Nancy C
Makes one 9 x 5″ loaf
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cup ripe mashed bananas (about 3 to 3 1/2, depending on size)
1/4 cup plain or vanilla Greek yogurt
1 1/2 cups all-purpose unbleached flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) dark chocolate chips, coarsely chopped (keep them in the fridge until you’re ready to chop them; they’ll be easier to chop with your food chopper)
1/2 cup chopped pecans or walnuts, optional
Preheat oven to 350˚F. Grease and flour a 9 x 5″ loaf pan.
In a large bowl, cream softened butter and sugar. Add eggs, blending well, then add vanilla extract, mashed bananas, and Greek yogurt, and blend everything well.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; add to the butter/sugar/banana mixture and mix just until combined. Fold in coarsely chopped dark chocolate chips and nuts, if using, stirring until these are evenly incorporated in batter.
Pour batter into prepared pan and bake at 350˚F for 60 minutes or until a toothpick inserted near center of loaf comes out clean. Cool in pan for 10 minutes, then remove and let cool about 10 minutes more on wire rack. You can serve this warm (great with a scoop of ice cream!) or wait till it’s completely cooled.
Recipe from NancyC | nancy-c.com
Are you a fan of dark chocolate too? Do you have a favorite recipe you use it in?