Banana Chocolate Loaf (Print Version)
# Ingredients:
01 -
Canola or coconut oil (1/2 cup).
02 -
1 cup of all-purpose flour.
03 -
White whole wheat flour (about 2/3 cup and 1 tablespoon more).
04 -
Cocoa powder, unsweetened (2/3 cup).
05 -
1 and 1/2 teaspoons of baking soda.
06 -
1 teaspoon baking powder.
07 -
Optional: 1 teaspoon espresso powder.
08 -
1/2 teaspoon ground cinnamon.
09 -
Kosher salt (1/2 teaspoon).
10 -
Mashed bananas—about 1 cup from 3 medium to large ones.
11 -
Room temperature large eggs (2).
12 -
2/3 cup of plain Greek yogurt (non-fat).
13 -
Honey (1/2 cup).
14 -
Vanilla extract, pure (2 teaspoons).
15 -
Dark chocolate chips (1/2 cup with extra for on top).
# Instructions:
01 -
Warm up the coconut oil until melted, then let it cool back down. Get your oven going at 325°F. Line up a 9x5-inch loaf pan with parchment.
02 -
Combine the flours, cocoa, salt, baking soda, cinnamon, espresso powder, and baking powder in a bowl using a whisk.
03 -
Stir together the banana mash, eggs, Greek yogurt, honey, vanilla, and melted oil until it’s all smooth.
04 -
Pour the wet mix into the dry ingredients and stir just until it looks blended. Gently fold in the chocolate chips.
05 -
Put the batter into the prepared pan and sprinkle the extra chips on top. Bake 50-60 minutes till a knife comes out clean or it’s 195°F inside.
# Notes:
01 -
Swap for gluten-free flour for a 1:1 substitute.
02 -
Safely store for 3 days at room temp.
03 -
Can also be baked as muffins.