Servings: 10 servings
- 3 ripe bananas, mashed
- 1 stick (1/2 cup) butter, unsalted at room temperature
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup plain greek yogurt I use 0% fat
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cup all-purpose flour
- 48 g semi-sweet chocolate chunks, chips, or cut up chocolate bar plus more for on top
- nonstick spray (I use avocado oil spray)
Preheat your oven to 350°F. Next, coat a 9×5 loaf pan with nonstick spray (my favorite to use is avocado oil). Then, line the bottom of the pan across with parchment paper (meaning it doesn't go up four sides, just two sides across from each other). Set aside.
You can make this recipe in a stand mixer (my favorite method) or with a large mixing bowl and hand mixer/whisk. Adapt the following steps to whichever method you are using.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Mix them together on medium speed for 2 minutes.
Next, let's add in the eggs, vanilla extract, greek yogurt, baking soda, salt, and cocoa powder. Mix for 1-2 minutes until combined, scraping the sides of the bowl as necessary with a spatula.
Add the mashed bananas and mix until combined. Then, turn the mixer to a low setting and slowly add the flour. Mix until the flour is completely incorporated before adding the chocolate chunks. Once the chunks are mixed in, you're ready to go!
Pour the batter into the prepared pan and top with extra chocolate if you'd like. Bake the banana bread for 1 hour, or until a toothpick comes out clean.
Allow to cool in the pan for 25 minutes, and then transfer to a wire rack to cool completely.
Sodium: 169mg | Sugar: 29g | Fiber: 2.7g | Potassium: 231mg | Cholesterol: 61mg | Calories: 317kcal | Monounsaturated Fat: 2.8g | Polyunsaturated Fat: 0.4g | Saturated Fat: 6.9g | Fat: 11.8g | Protein: 5.3g | Carbohydrates: 48.4g