192 cal, 34C/6F/5P/11S.
While I’m seriously in love my marble banana bread, some weeks just call for going full-chocolate. If you know what I mean. I had one of those weeks recently and had to turn my usual 4-ripe-bananas into this chocolatey breakfast wholesomeness for the week.
Moist, rich, decadent on its own but you know me I also left some room in there for whatever toppings I wake up fancying each morning. Always a variation of 1 tbsp nut/seed butter and some fruit/jam or some crunch from more nuts/seeds/granola (or both!). That is my ideal breakfast folks.
If you’re looking for a chocolate banana bread that is basically dessert, I’ll give you the option of adding extra 1/4-1/2 cup brown sugar to the batter, but trust me and leave it out if you’re baking this for breakfast like I usually do. It has the perfect level of sweetness for those sweet mornings.
Ingredients:
- 4 very ripe (like black) large bananas mashed (about 2 cups, 480 g)
- 2 eggs
- 2 tbsp oil (I use avocado oil, 28 g)
- 2 tbsp honey or maple syrup (42 g)
- 1/4 cup greek yogurt (I use 2% – 56 g)
- 1 3/4 cup white whole wheat or any wheat flour (210 g)
- 1/2 cup cocoa powder (48 g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 tbsp semisweet chocolate chips (28 g)
Makes 10 generous slices. Preheat the oven to 350F and grease a 9×5 loaf pan (8×4 might work too). Blend bananas, eggs, yogurt, oil, honey in a food processor/blender/hand mixer or mix by hand thoroughly. Whisk together flour, cocoa, salt, baking soda, baking powder. Combine wet and dry, folding gently until all dry crumbs disappear (do not overmix this). Fold in chocolate chips. Pour into the loaf pan. I sprinkled mine with 1 tbsp additional chocolate chips. Bake for about 60 minutes until a thin knife comes out mostly clean with just a few crumbs attached. Cool in the pan for 15 minutes, turn it out onto a rack to cool completely. Slice and enjoy!
Hope you make this loaf and enjoy it as much as I did! Remember to tag @200PlentySweet on instagram! ❤
Plenty Sweet 