Chocolate Banana Bread
Soft, moist chocolate banana bread with rich cocoa and chocolate chips throughout. An easy, chocolatey twist on a classic homemade loaf!
Servings: 8 - 10 slices
Calories: 474kcal
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.