The BEST way to use up your overripe bananas, this Triple Chocolate Banana Bread recipe is rich and ultra chocolatey with a tender, moist crumb.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Bread
Cuisine: American
Keyword: chocolate banana bread
Servings: 12
Calories: 310kcal
Author: The Suburban Soapbox
Ingredients
1cupgranulated sugar
1/4cupbuttersoftened
1 2/3cupsmashed ripe bananaabout 3 bananas
1/4cup2% milk
1/4cupplain fat free Greek yogurt
2large eggs
2cupsall purpose flour
1/2cupunsweetened cocoa powder
1teaspooninstant espresso powder
1teaspoonbaking soda
1/2teaspoonkosher salt
1/2cupsemi-sweet chocolate chips
1/2cupdark chocolate chunks
Instructions
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
In a small bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
Video
Notes
Banana Bread can be made up to 3 days in advance and stored in an airtight container at room temperature.To freeze: Wrap tightly in plastic wrap and then wrap again with foil. Freeze for up to 3 months. Thaw completely before serving.