Double Chocolate Chip Banana Bread

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During the past few weeks I have been thinking about restarting my blog so here it goes! Residency has been busy, busy, busy but it’s amazing how much I have learned and how much I have yet to learn at the same time. With these new times of social distancing, you really want to minimize the number of trips you make to the grocery store as much as you can. For me, this translates into relying on ingredients I have in the fridge or pantry rather than making multiple trips to the store.

I have numerous recipes that I’ve been waiting to share with y’all and will start with this simple, moist, double chocolate chip banana bread! It is the perfect accompaniment to your morning coffee and will fool anyone into thinking it is chocolate cake.  It’s a great way to use up those ripe black bananas you have stashed in your freezer (if you don’t have any, consider starting a habit of putting your old bananas in the freezer instead of throwing them away). These ripe bananas also have a higher content of sugar compared to green bananas (20% vs 1%) which is why they are used in banana bread recipes.

Want a 4 ingredient banana bread? Check out this previous simple Banana Bread recipe!

Interesting fact:

  • Bananas produce ethylene which helps ripen foods so if you have some firm avocados or tomatoes that you want ripened, then place them next to your bananas! (alternately, if you don’t want certain foods to ripen too quickly, keep them in a separate area)

Double Chocolate Chip Banana Bread

  • Servings: 10
  • Print

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 cup bananas, mashed (2 brown/black ripe bananas)
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt
  • 1 cup chocolate chips (semisweet or dark)

Directions

  1. Preheat the oven to 350 F
  2. Line the loaf pan with parchment paper (alternate option would be to butter the pan and lightly coat with flour OR to use non-stick cooking spray)
  3. Whisk together the flour, baking soda, salt, and cocoa powder in a medium mixing bowl
  4. Mash the bananas with a fork in a separate bowl. Mix in the melted butter and brown sugar. Then mix in the egg, vanilla extract, and yogurt.
  5. Add the wet ingredients to the dry ingredients along with the chocolate chips and lightly stir (do not over mix or your bread will have a tough texture)
  6. Pour the batter into the pan and bake for 45-55 minutes or until a toothpick or knife inserted in the center comes out clean. Oven times vary so check on it at 50 minutes.
  7. Allow to cool in the pan for 10 minutes. Use a knife to loosen the edges of the bread from the pan.
  8. You can enjoy this all at once or can save some to freeze up to a month for later cravings (to freeze- make sure the bread is completely cooled, wrap in plastic wrap and aluminum foil, and place in a freezer bag).

Tips:

  • Add extra ingredients as you like- walnuts, dried fruits, etc.
  • Plain yogurt can be replaced with sour cream, greek yogurt, or buttermilk
  • Butter can be replaced with coconut oil, olive oil, or vegetable oil
  • If you don’t have brown sugar, you can replace with coconut sugar, turbinado sugar, white sugar or maple syrup
  • If you have a third ripe banana that you really want to use, then go ahead and throw it in the bowl
  • For the cocoa powder, if you want extra dark flavor then use the Hershey’s Special Dark 100% Cacao

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