I love banana bread. Something about it reminds me of my mother and my grandmother. It is truly so simple to make, it is a wonder I don’t have it around more often. When life gives you brown bananas, you should make banana bread. With chocolate.
I always am shocked at how much sugar is in most banana bread recipes. This recipe from Cooking Light is one that I keep coming back to again and again. The sugar is cut nearly in half and the oil is swapped out for yogurt. It makes a fine bread, indeed. Especially when you tweak it by adding in some chocolate goodness and toasted walnuts.
Chocolate Chocolate Banana Bread
adapted from Cooking Light
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa powder
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain greek yogurt
1 teaspoon vanilla extract
1/2 cup toasted walnuts, chopped
1/2 cup chocolate chips
Preheat oven to 350°. Spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray and set aside.
Measure flour into measuring cups using a spoon and leveling with a knife. Combine the flour, baking soda, and salt, and cocoa powder, stirring with a whisk. Set aside.
Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla, beating until well blended. Add flour mixture, beating at low speed just until moist. Stir in toasted walnuts and chocolate chips. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
I have been enjoying a slice of this for breakfast all week. You should too!