Double Chocolate Banana Bread

I’m not the biggest chocolate or sweets person in general, but when I crave chocolate, I CRAVE it. Used a few of my ripened bananas to come up with this wonderful double chocolate banana bread. The secret ingredient here is the greek yogurt. It keeps the bread nice and moist.

These can also be made into muffins! See the notes for details on how to do so. As you can see I made the recipe the same way except I used mini chocolate chips instead!

8-12 servings

Ingredients

• 2 bananas, ripe

• 2 eggs

• 1/3 c greek yogurt

• 1/3 c cooking oil

• 1/2 c sugar

• 1/4 c brown sugar

• 1/2 t vanilla

• 2 c flour

• 1/4c cocoa powder

• 1 1/4 t baking soda

• 1/2 t salt

• 1/2 c chocolate chips

Directions

1. Preheat oven to 350F.

2. Start smashing your ripened bananas to get as few clumps as possible. Then whisk in your eggs, greek yogurt, cooking oil, sugar, brown sugar and vanilla until well combined.

3. Mix in the flour, cocoa powder, baking soda and salt with a rubber spatula. Batter will be pretty thick.

4. Pour batter into a heavily greased loaf pan. Sprinkle the top with chocolate chips.

5. Bake for 60 minutes. Let cool for at least 10 minutes before removing from the pan and slicing. Serve warm for the best experience.

Notes

Gluten-free: This recipe is not gluten-free, but can be made gluten-free by substituting the flour for 1-1 gluten-free flour.

Dairy-free: This recipe is not dairy free, but can be if you substitute a dairy-free yogurt.

Cooking Oil: I used avocado oil, but you can use canola, vegetable or coconut oil instead.

Toppings: Feel free to use other toppings such as nuts.

Muffins: These can be made into muffins. Only difference is that you only cook them for 20 minutes. It will make 14-18 cupcake depending on how big you want them. I made 14.