Chocolate Banana Loaf (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 cup (41g) plain cocoa powder, unsweetened
02 -
1 teaspoon baking soda
03 -
3/4 cup (135g) semi-sweet chocolate chips, with an extra 2 Tablespoons (22g) for the topping
04 -
1/2 teaspoon salt
05 -
1 and 1/4 cups (156g) all-purpose flour, leveled off after spooning
→ Wet Ingredients
06 -
2 large eggs, brought to room temperature
07 -
1 teaspoon pure vanilla extract
08 -
1/4 cup (60g) plain yogurt or sour cream, at room temperature
09 -
1/2 cup (113g) unsalted butter, softened
10 -
2 Tablespoons (30ml) hot water
11 -
1 and 1/2 cups (345g) mashed ripe bananas (roughly 4 medium or 3 large ones)
12 -
3/4 cup (150g) white granulated sugar
# Instructions:
01 -
Turn the oven on to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray. Put it aside for now.
02 -
Grab a big bowl and whisk together the flour, salt, cocoa powder, and baking soda until smooth. Toss in 3/4 cup of chocolate chips and give it a mix. Set this mixture aside.
03 -
Using an electric hand or stand mixer with a paddle or whisk attachment, whip the butter and sugar on high speed for around 2 minutes until it's all creamy and smooth.
04 -
Keep the mixer on medium speed as you toss in the eggs one by one, letting each blend fully before the next. Then, add the mashed bananas, yogurt, and vanilla extract, mixing until smooth. Next, on low speed, add the dry mixture and hot water. Don't overdo the mixing! The batter will be thick.
05 -
Scoop the batter into the greased baking pan and smooth it out. Sprinkle the rest of the chocolate chips over the top. Bake for 60-65 minutes, with foil lightly placed on top halfway through. It's done when a toothpick comes out dry with just a little moisture.
06 -
Take the loaf out of the oven and let it sit in the pan on a cooling rack for 1-2 hours. Once cool, carefully remove, slice, and enjoy!
# Notes:
01 -
Keep the bread on the counter for up to 5 days, or refrigerate it for a week.
02 -
It tastes better the next day when the flavors come together.
03 -
You can freeze it for as long as 3 months.
04 -
Stick with natural cocoa powder for the best results—don’t go for Dutch-process.