Side Pannel
Easy Chocolate Banana Bread
Easy Chocolate Banana Bread
- Recipe Submitted by maryjosh on 08/25/2017
Ingredients List
- 2 cups of all purpose flour
- ⅓ cup baking cocoa
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ¼ cup vegetable oil
- 1 cup plain Greek yogurt - I use fat free, but use whatever you prefer
- 1 teaspoon vanilla extract
- 2 medium to small bananas, not mashed, but cut into a medium dice
- ¾ cup dark chocolate chips
Directions
Preheat the oven to 350º
Prepare an 8x5 inch bread pan by buttering generously. You can cut a piece of parchment paper to fit the bottom of the pan, fit it in and then butter that too, if you like - this ensures that nothing sticks to the bottom of the pan.
In a large bowl, combine the flour, cocoa, sugar, baking powder and soda and salt - set aside.
In a smaller bowl, or a two cup measure, combine the egg, vegetable oil, yogurt and vanilla.
Add the yogurt mixture, the cut up bananas and the chocolate chips to the dry mixture and fold together just until combined.
Scrape evenly in the prepared pan and bake for 60 to 70 minutes. It is done when a toothpick inserted near the center comes out clean - you may have to try more than one spot to make sure you aren't hitting a chocolate chip.
Cool in the pan for 5 minutes and then remove to a cooling rack - cool completely before wrapping tightly to store. Refrigerate if there is any left after about 2 days.
Prepare an 8x5 inch bread pan by buttering generously. You can cut a piece of parchment paper to fit the bottom of the pan, fit it in and then butter that too, if you like - this ensures that nothing sticks to the bottom of the pan.
In a large bowl, combine the flour, cocoa, sugar, baking powder and soda and salt - set aside.
In a smaller bowl, or a two cup measure, combine the egg, vegetable oil, yogurt and vanilla.
Add the yogurt mixture, the cut up bananas and the chocolate chips to the dry mixture and fold together just until combined.
Scrape evenly in the prepared pan and bake for 60 to 70 minutes. It is done when a toothpick inserted near the center comes out clean - you may have to try more than one spot to make sure you aren't hitting a chocolate chip.
Cool in the pan for 5 minutes and then remove to a cooling rack - cool completely before wrapping tightly to store. Refrigerate if there is any left after about 2 days.
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