Description
Super MOIST Double Chocolate Banana Bread - Rich and fudgy banana bread that is naturally sweetened with date syrup and ripe bananas! Enjoy this treat guilt-free!
Ingredients
- 1 1/4 Cup (150 g) All-Purpose Flour, sifted
- 1/2 Cup (40 g) Dutch-Process Cocoa Powder, sifted
- 1 Tsp Baking Soda
- 3/4 Tsp Cinnamon
- 1/2 Salt
- 6 Tbsp (84 g) Unsalted Butter, melted
- 1/2 Cup (160 g) Date Syrup
- 2 Tsp Vanilla Paste or Extract
- 2 Large Eggs, room temp
- 1 1/2 Cups (340g) Mashed Bananas (about 3 to 4)
- 1/3 Cup (76 g) Greek Yogurt, room temp
- 1 Cup (160 g) Dark or Semi-Sweet Mini Chocolate Chips and more for garnish is optional
Instructions
- Adjust a rack in the center of your oven and preheat the oven to 350ºF (176ºC).
- Prepare a 9x5 inch (23 x 13 cm) loaf pan by buttering it and placing a parchment sling with an overhang on the long side (see photo reference in the body's blog post).
- Melt your butter in a small saucepan or microwave and set aside to cool slightly.
- Mash your ripe bananas in a bowl and set aside.
- In a medium sized bowl, sift together flour, cocoa powder, baking soda, cinnamon and salt and set aside.
- In a large bowl, whisk together melted butter, date syrup and vanilla paste or extract until well combined. You can use a stand mixer fitted with a paddle attachment, hand held mixer or by hand.
- Whisk in each egg one at a time, remembering to scrape down the sides and bottom of the bowl. About 45 seconds for each egg.
- Add Greek yogurt and mashed bananas and mix until combined.
- Sift in flour, cocoa powder, baking soda and salt and mix until there are very few flour streaks left
- With a rubber spatula gently fold in chocolate chips until just combined.
- Transfer batter to a prepared 9 x 5 inch (23 x 13 cm) loaf pan. Bake at 350ºF (176ºC) for 1 hour or until an inserted toothpick comes out clean. Do not overbake.
- Place on a wire rack to cool.
- This next step is optional, but you can immediately add extra chocolate chips on top. The heat from the banana bread will gently melt the chocolate. Add as much or as little as you'd like.
- Allow to cool in the pan for at least 30 minutes before removing from the loaf pan. Serve completely cooled, enjoy!
Notes
- Store in an airtight container at room temperature and enjoy for up to 4 days!
- Prep Time: 20 mins
- Cook Time: 1 hr