This banana bread is dense, fudgy, chocolatey, and – best of all – HEALTHY. You can feel good about indulging in a slice or two.I bought a bunch of bananas intending to use them in smoothies. As is almost always the case, smoothies went unmade, and I was left with some dangerously ripe bananas.
Okay so it’s not 100% guilt free, but it makes some pretty sensible swaps. This recipe subs Greek yogurt and honey for butter, oil, and granulated sugar.
I found this recipe on the blog The Baker Mama.
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsweetened cocoa powder
- 1 cup plain Greek yogurt
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup milk
- 2 large ripe bananas, mashed
- 1 cup chocolate chips, plus more for the top
Preheat the oven to 350 degrees F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set this aside.
In another medium-sized bowl, mix the yogurt, honey, vanilla extract, egg, and milk until combined. In a couple of batches, add this to the dry ingredients. Stir until just combined.
Add the mashed bananas and stir until combined. Fold in 1 cup of chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Top with more chocolate chips.
Bake for 60 minutes, or until a toothpick comes out clean when inserted into the center. Allow the bread to cool in the pan for 20 minutes before removing it to a wire rack to finish cooling.