Description
A moist and wholesome whole wheat double chocolate banana bread combining the natural sweetness of ripe bananas with rich cocoa and chocolate chips. Perfect for a healthy breakfast or snack, this recipe is easy to make and uses Greek yogurt for added moisture and protein.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 cup mashed bananas
- ¾ cup sugar
- â…“ cup oil
- ½ cup Greek yogurt
Dry Ingredients
- 1 ¾ cups whole wheat flour
- ¼ cup cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Add-ins
- ½ cup chocolate chips (or chunks)
Instructions
- Preheat and Prepare Pan: Heat the oven to 360°F (182°C). Grease a 9×5 inch loaf tin thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, mashed bananas, sugar, oil, and Greek yogurt until well combined.
- Add Dry Ingredients: Sprinkle the whole wheat flour, cocoa powder, baking powder, and salt over the wet mixture. Gently fold the ingredients together with a spatula. Be careful not to overmix to keep the bread tender.
- Fold in Chocolate Chips: Add the chocolate chips or chunks into the batter and fold evenly without overworking the mixture.
- Transfer and Bake: Pour the batter into the prepared loaf tin, smoothing the top lightly. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the loaf from the oven and let it cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy.
Notes
- Use ripe, spotty bananas for best natural sweetness and moisture.
- Do not overmix the batter to avoid a dense, tough bread.
- You can substitute oil with melted butter if preferred.
- Greek yogurt adds protein and keeps the bread moist; plain yogurt can be used as a substitute.
- Chocolate chips can be replaced with chopped nuts for a different texture.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
