Description

This moist and rich Chocolate Banana Bread combines ripe bananas with Dutch-processed cocoa powder and chocolate chips for a decadent twist on the classic banana bread. Enhanced with espresso powder and vanilla bean paste, this loaf strikes the perfect balance between deep chocolate flavor and natural banana sweetness, making it a delightful treat for breakfast, snacks, or dessert.

Ingredients

Dry Ingredients

1 cup all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon espresso powder (optional, but recommended)
1 teaspoon baking soda
1/2 teaspoon fine kosher salt

Wet Ingredients

1 1/2 cups mashed bananas (3 large ripe bananas)
1/2 cup plain Greek yogurt (whole milk or low-fat Greek yogurt)
2 eggs (at room temperature)
1/3 cup granulated sugar
1/3 cup brown sugar
3 tablespoons unsalted butter (melted and cooled)
3 tablespoons avocado oil
1 1/2 teaspoons vanilla bean paste

Add-ins

3/4 cup chocolate chips, divided
Flaky sea salt for sprinkling on top (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with cooking spray to prevent sticking. Melt the unsalted butter and let it cool while preparing the other ingredients.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, espresso powder, baking soda, and fine kosher salt until evenly mixed.
Mix Wet Ingredients: In a separate large mixing bowl, mash the ripe bananas until smooth. Whisk in the plain Greek yogurt, brown sugar, granulated sugar, eggs, melted and cooled butter, avocado oil, and vanilla bean paste until fully combined.
Fold Dry into Wet: Pour the dry ingredient mixture into the wet banana mixture. Using a rubber spatula, gently fold everything together just until combined to avoid overmixing, which can cause the bread to be tough. Stir in 1/2 cup of the chocolate chips at this stage.
Prepare for Baking: Pour the batter into the prepared loaf pan and evenly sprinkle the remaining 1/4 cup of chocolate chips on top. Optionally, sprinkle flaky sea salt over the top for a flavor contrast.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check doneness, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs attached.
Cool Before Serving: Allow the bread to cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer onto a wire cooling rack. Let it cool completely for 1-2 hours before slicing to ensure the best texture and flavor development.

Notes

Using ripe bananas is key to maximizing natural sweetness and moisture in the bread.
Espresso powder is optional but enhances the chocolate flavor without making the bread taste like coffee.
Do not overmix the batter to keep the bread tender and fluffy.
Flaky sea salt on top adds a nice balance to the sweetness and rich chocolate taste.
Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
For a dairy-free version, substitute Greek yogurt with coconut yogurt and butter with additional avocado oil.