The prefect balance of chocolate and banana made this loaf one of our favorite breakfasts! I have adapted this recipe from the Chocolate Lover’s Banana Bread by BrownedButterBlondie
- 150 g (1 cup) Plain Flour
- 100 g (1/2 cup) Brown Sugar
- 50g (1/4 cup) Granulated Sugar
- 75 g (3/4 cup) Good-Quality Cocoa Powder
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 65 g (1/4 cup) Greek Yoghurt, full fat
- 60 g (1/4 cup) Vegetable Oil
- 1 Whole Egg and 1 Egg Yolk, room temperature
- 1 tsp Vanilla
- 2 Large Overripe Bananas, mashed
- 1 Large Semi-Ripe (optional)
1. Preheat your oven at 180C (350F) and line a 1 lb (0.5 kg) loaf tin.
2. Whisk all dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt) together in a large bowl.
3. Combine the rest of the ingredients in a separate bowl. Don’t worry about leaving small chunks of banana in the batter as they add to the flavor!
4. Add the wet ingredients onto the dry ones and mix until just combined. Don’t over-mix the batter, otherwise your muffins will turn out tough due to gluten developing.
5. Spoon the batter into the loaf tin and top with the semi-ripe banana, cut longitudinally and with the seeds exposed.
6. Bake the banana bread at 180C (350F) for 45-50 minutes, or until an inserted toothpick comes out with few crumbs remaining. Check the banana bread half-way through to make sure it is not browning too much. If it is, cover it with aluminum foil for the remainder of the bake.
Bananas release the best flavors when they’re overripe. If yours aren’t, you can easily put them in the oven at 350F (180C), with their skin on, for 10 minutes or until the skin turns dark brown.