What's better than banana bread.. DOUBLING the chocolate! Double chocolate banana bread is a delicious twist on traditional banana bread, combining the rich flavor of chocolate with the well known and loved banana bread. We all love a classic banana, but this one is made EXTRA MOIST with the addition of greek yogurt. Alittle extra protein never hurt no one! Double the chocolate, double the moisture, double the yum!
History of Banana Bread:
The creation of banana bread dates back to the early 20th century. While its exact origins are not really documented anywhere, the idea of using overripe bananas in baked goods mostly stems from preventing food waste. This dates back to Great Depression in the 1930s. Thousands ands thousands of households looked for ways to stretch their food.
Banana bread gained popularity during World War II when resources were limited. During Word War II ingredients like eggs, butter, and sugar were rationed. These ingredients were used to made it banana bread, a favorite among home bakers. At the same time, bananas were becoming more widely available and affordable in the United States due to improvements in transportation and distribution.
Over the years, banana bread recipes evolved, with variations incorporating nuts, chocolate chips, spices like cinnamon and nutmeg, and other flavor enhancers. These additions added complexity and richness to the bread, making it even more popular.
Today, banana bread remains a staple in many households and is enjoyed worldwide. It continues to be a versatile and adaptable recipe, with countless variations and creative adaptations to suit different tastes and dietary preferences. Its enduring popularity speaks to its status as a timeless classic in the realm of baked goods.
My Inspiration Behind This:
I am 100% team chocolate... but that doesn't mean I don't crave a good non-chocolate dessert from time to time. In fact, sometimes I crave both and have to pick between the two, which sucks! So why not turn the traditional banana bread into a double chocolate banana bread, and keep the chocolate chips to make it that much more chocolatey.
Honestly this was created not only for myself but for the sweets lovers in my family. Banana bread is the one thing I baking frequently and the loaf is always gone in under two days. I always see my little sister finding the slices with the most chocolate chips, so adding cocoa powder was the perfect way for me to disguise them! All jokes, I just wanted an alternative to the traditional banana bread and I created this recipe in hopes of being able to fulfill chocolate and banana bread cravings!
I added greek yogurt to this recipe to add a bit of protein. I know pastries and sweets like banana bread can breakfast choose, so I wanted to add some protein for energy to help kick start the day.
Ingredients We're Working With:
Bananas -ripe bananas are the star ingredient. They can be well-mashed to ensure they blend into the batter, but I like to leave some chunks for some nice surprises. The more ripe the better, providing a natural sweetness and lots of moisture.
Unsweetened cocoa powder - unsweetened cocoa powder is used to achieve a deep chocolate flavor.
Flour - all-purpose flour is what provides structure to our banana bread. Think of it as the glue to it all.
Sugar - granulated sugar is whats going to sweeten the banana bread.
Eggs eggs will bind and help give the bread structure and stability.
Greek Yogurt this is the golden ingredient that's going to take our banana bread from moist to EXTRA moist.
Baking powder and baking soda -these leavening agents help the bread rise and become fluffy.
Salt- salt enhances the overall flavor of the bread and balances the sweetness.
Chocolate chips -these are optional but highly recommended for an extra burst of chocolate and gooey goodness.
Commonly Asked Questions:
Will the greek yogurt make the banana bread sour?
No, not at all! You can't taste the yogurt at all in this banana bread. The two things that this greek yogurt does for this is add protein and increases the moisture to the max. Let me tell you this banana bread is moist, making it almost impossible to dry out.
How long will these store for?
Make sure to keep these in a sealed container, like you would with any pastry or dessert! These last for 4 days unrefrigerated. To increase storage time, place them in the fridge. If stored in the fridge, they can last for up to a week. Simply heat up the banana bread before eating.
Can I use bananas that aren't fully ripe?
You can use any kind that you like but for maximum sweetness and banana flavor we want overly ripe banana. We're talking about one's that are turning black and that we usually toss. I used just ripe bananas, as seen in my video (Double Chocolate Chip Banana Bread), and there was still loads of flavor. As for underripe bananas, I would try to remain patient and wait a couple more days before using them. Read about underripe bananas below!
Underripe bananas:
Underripe bananas are firm and have a denser texture compared to ripe bananas. That's do to the starches in the banana not being fully converted to sugars, leading to a less soft and more substantial bite. The taste of a underripe banana can be starchy, lack sweetness and aroma associated with fully ripe bananas. The flavor profile is more subdued, with less pronounced fruity notes. We don't want that for this recipe!
This is #6 in my Breakfast Favs Series! Check out the others:
Prefer to Watch? Click Here: Double Chocolate Chip Banana Bread
Double Chocolate Chip Banana Bread
Total Time: 1 hr 20 mins | Servings: 10 slices | Level: Easy |
Cuisine: American
Course: Breakfast, Dessert, Snack
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Equipment:
Ingredients:
1 1/2 cup all-purpose flour (180g)
1/2 cup unsweetened cocoa powder (40g)
1 tsp baking soda
1 tsp baking powder
1/2 teaspoon sea salt
2 eggs
3 large, ripe bananas
1/2 cup plain Greek yogurt (120g)
1/4 cup maple syrup (60 ml)
1/4 cup brown sugar (50g)
1 tsp vanilla extract
1/2 cup chocolate chips (85g)
Directions:
Preheat the oven to 350°F (180°C), and grease a 9×5 (23×13 cm) loaf pan.
In a large bowl, mash your bananas. Once mashed mix in your greek yogurt, maple syrup, brown sugar, vanilla, and eggs. Stir until well combined.
Sift in your flour, cocoa, baking soda, baking powder, and salt and mix until just combined. You don't want to over mix, that can lead to a tough cake. Gently fold in the chocolate chips, if desire.
Pour the batter into the loaf pan, spreading it out evenly, and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for about 10 minutes in the loaf pan, before transferring to a cooling rack to cool completely. Cut the loaf into slices and enjoy!
Thank you!
I hope you enjoyed this post and give this recipe a try! If you have any feed back, please leave a message down below. I would be more than excited to read them or to answer any questions you have!
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