Chocolate Banana Bread

Deliciously soft chocolate banana bread with rich cocoa and melty chocolate chips. An easy, chocolatey twist on classic banana bread!

Prep Time20

Cook Time1

Total Time1 20

Course: Bread

Cuisine: American

Keyword: banana bread, chocolate

Servings: - 10 slices

Calories: 474kcal

Author: Marsha

Ingredients

2 ½ cups (312g) plain/all-purpose flour
½ cup (50g) cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs
¾ cup (150g) light brown sugar
1 cup (240g) Greek-style yogurt
½ cup (120ml) vegetable oil
1 teaspoon vanilla extract
4 large ripe bananas mashed
1 cup (175g) chocolate chips

Instructions

Preheat the oven to 180C/160C Fan/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and spices. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.
Add the yogurt, oil, vanilla, and bananas, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips.
Pour the batter into the prepared pan and spread out evenly.
Bake for about 60 - 65 minutes, or until a toothpick or cake tester inserted into the centre comes out clean.
Allow to cool completely in the pan on a wire rack before slicing and serving.

Notes

Storage: Bread stays fresh covered tightly at room temperature for 2 days, or in the fridge for up to 1 week. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition