I can never resist chocolate especially in bread form!
I use ingredients in place of the oil and extra sugar to keep the fat down but still has a fudgy texture for that chocolaty, dreamy bite. I have given substitutions below the recipe card in case you want to try those out. Nothing wrong with putting your own spin on your food!
I always have banana that go bad in my fridge, well, because I am a food blogger and have lots of other foods to eat! This is a great use for ripe produce and expiring products.
Have a question? Ask in the comment section below. Made it? Let us all know in the comment section below! I look forward to hearing what you think of this knock-your-socks-off recipe!
Chocolate Chip Banana Bread
Ingredients
- 3 large bananas (about 1 1/2 cup), mashed
- 1 large egg
- 1/2 cup dark brown sugar
- 1/4 cup honey
- 1/4 cup non-Greek plain yogurt*
- 2 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened**
- 1 teaspoon baking soda
- Dash espresso powder (optional)
- 1 cup dark chocolate chips
Directions
- Pre-heat oven to 350 degree F. Spray or line loaf pan.
- In a large bowl, mash banana until smooth with the back of a fork.
- Add egg, sugar, honey, yogurt, oil, and vanilla extract. I like to beat the egg first and then whisk all ingredients with a fork.
- Add in flour, cocoa powder, baking soda, espresso powder and pour chips right on top of the dry ingredients (by lightly coating them they won’t all sink to the bottom!) then using a spatula, fold to incorporate.
- Pour batter into loaf pan. Option to sprinkle chips on top.
- Bake 48 minutes, then place baking sheet under loaf pan and bake another 5-6 minutes. Toothpick will come out with some crumbs and fudgy!
- If toothpick test come out with liquid batter on it, bake in increments of 1 minute.
- Remove, allow to cool for 5 minutes before removing from pan.
- Cool completely and store in pantry, fridge, or wrap in cling wrap and freeze.
*Can use applesauce instead of yogurt
