Imagine a slice of heaven where rich, decadent chocolate meets the creamy sweetness of ripe bananas - this Double Chocolate Banana Yogurt Bread is not just a recipe, it's a culinary experience that will transform your ordinary baking routine into an extraordinary indulgence. Perfect for breakfast, dessert, or that mid-afternoon craving, this moist and irresistible bread combines the best of both worlds: healthy ingredients and sinful chocolate goodness that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1 cup plain yogurt
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher. The bananas should be very soft with minimal lumps.
- Add plain yogurt, sugar, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in 3/4 cup of chocolate chips, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 55-60 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs but not wet batter.
- Remove from oven and let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- Always use extremely ripe bananas - the darker and softer, the better! They provide natural sweetness and incredible moisture.
- Sifting dry ingredients prevents lumps and ensures a smooth, even texture in your bread.
- Do not overmix the batter - mix just until ingredients are combined to keep the bread tender.
- Use parchment paper for easy removal and clean slicing.
- Check doneness with the toothpick method, but remember a few moist crumbs are actually desirable.
- Let the bread cool completely before slicing to help it set and maintain its structure.
- For extra indulgence, serve slightly warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 40mg
