Okay okay okay. Enough salad.
If I’m following the 80/20 rule (eating healthy, whole foods 80 percent of the time and not worrying about the other 20), it’s definitely time to fill out that 20. The thing is, this double chocolate banana bread isn’t all that bad for you. There’s a bit of sugar and a bit of butter, but there’s also bananas. That makes it healthy, right?
One might take a look at this bread and expect it to be more like cake, but it’s definitely bread through and through. It has a dense crumb and tastes deeply chocolatey without being overly sweet. If I were the over-the-top type I might drizzle some vanilla glaze or peanut butter frosting on top. I found it perfectly acceptable as-is.
Overall this makes an excellent snack or snack masquerading as a treat for hungry toddlers. I put some peanut butter on mine and called it lunch. It also might be awesome as french toast. Juuust sayin.
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Double Chocolate Banana Bread
- 2 cups unbleached all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 stick (8 tablespoons) butter,, at room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs,, at room temperature
- 1 cup mashed ripe banana, (about 2 large)
- 3/4 cup whole milk yogurt
- 1/2 cup semisweet chocolate chunks
- Preheat the oven to 350ºF. Grease a 9×5 loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
- In a large bowl, sift together the flour, cocoa powder, baking powder, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. Reduce the mixer speed to low and add the bananas. Add the dry ingredients in three additions, pulsing at first to prevent them from being thrown from the bowl, and mixing just until it disappears into the batter. Add the yogurt and mix on low until just incorporated. With a rubber scraper, fold the chocolate chunks into the batter. Pour the batter into the prepared pan.
- Bake for 30 minutes. Cover the bread loosely with a foil tent to prevent the top from burning, and continue to bake another 40-45 minutes, or until a thin knife inserted into the center comes out clean (watch out for chocolate chunks!). Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges and inverting onto the wire rack to cool completely.