This is the best chocolate banana bread recipe that I have found. It is super moist, perfect balance of sweetness and no refined sugars, oils or butters! Thank you BakerMama!
Prep time:10 mins Cook time: 45 mins
- 1-1/2 cups whole wheat flour
- ½ cup unsweetened dark cocoa powder
- 1-1/2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup vanilla flavored greek yogurt
- ½ cup honey
- 1 large egg
- 1 teaspoon vanilla
- ½ cup milk
- 1 cup mashed ripe banana (about 2 large)
- 1 cup dark chocolate chips (plus more of garnishing, if desired)
Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the yogurt, honey, egg and vanilla.
Add half the flour mixture into the yogurt mixture and beat on low speed while slowly pouring in half the milk. Turn mixer off, scrap down the sides with a spatula then add remaining flour mixture to the bowl beating on low speed again while slowly pouring in the remaining milk. Batter will be thick. Stir in the mashed bananas until well combined. Fold in the chocolate chips.
Spread batter evenly into prepared loaf pan. Press more chocolate chips into the top of the batter before baking, if desired. Bake on the middle rack of the oven for about 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let the bread cool in the pan for about 20 minutes before removing to a wire rack to cool completely and serve.