Double Chocolate Banana Bread
When I was a kid, my parents used to buy those giant trays of softball-sized muffins at Costco. The trays came with a combo of blueberry muffins, poppyseed muffins and the most indulgent double chocolate muffins you could imagine. Of course, the chocolate mufffins were always the first to vanish. They would disappear almost immediately and we’d be left with weeks of poppyseed muffins that I’m not sure anyone really liked. We’d work our way through the leftover muffins simply so we could hurry up and get another tray and start the chocolate muffin scramble all over again.
Those chocolate muffins were nothing more than decadent chocolate cake dressed up in breakfast-suitable attire. Chocolate cake wrapped in a muffin liner which was suddenly an acceptable option at eight o’clock in the morning. Sign me up! This double chocolate banana bread is my ode to those muffins of my youth. If you aren’t paying attention, you could easily mistake this whole wheat, naturally-sweetened, chocolate studded banana bread for a devilish dessert. Fortunately for you, unlike those muffins, this bread actually has enough nutritional value to qualify as a suitable option at eight o’clock in the morning. Don’t worry, we don’t have to tell your taste buds.
This quick bread is literally one step removed from a giant loaf of chocolate cake. You could easily confuse your neighbors by serving this with a scoop of vanilla ice cream over the top. They would be none the wiser! Only you have to know that it’s made with whole wheat flour, sweetened with your choice of natural sweetener (feel free to use agave nectar, honey or maple syrup) and relies on Greek yogurt for most of the fat (I used 2% Greek yogurt but you could certainly use a full-fat or fat-free variety if you like). Sounds like a legitimate breakfast food to me!
Part of the reason I love quick breads so much, is that they are so simple to whip up. It takes no time at all and you probably already have all the ingredients on hand. You could be eating this gooey, melty, chocolatey deliciousness in about an hour (and most of the time is spent just waiting for the darn thing to bake!). I used Ghiradelli 60% Dark Chocolate Chips (which I may be slightly addicted to) but you could easily substitute semi-sweet chocolate chips. Dessert for breakfast. You’re welcome.
Double Chocolate Banana Bread
Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 50-60 minutes
4 ripe bananas, mashed
1/2 cup plain Greek yogurt
3 tablespoons olive oil
1/3 cup agave nectar (can substitute honey or maple syrup)
1 teaspoon vanilla extract
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1/4 cup cocoa powder
3/4 cup dark chocolate chunks
- Preheat oven to 350 degrees. Grease a 9 inch loaf pan and line with parchment paper. Set pan aside.
- In a large mixing bowl, combine mashed bananas, yogurt, oil, agave nectar (or honey/maple syrup) and vanilla. Stir until fully combined.
- In a separate bowl, combine the flour, soda, powder, salt and cocoa powder. Stir to combine.
- Add the dry ingredients to the bowl of wet ingredients and stir to combine. Do not overmix. Gently fold in the chocolate chunks.
- Pour batter into the prepared baking pan.
- Bake 50-60 minutes or until a toothpick inserted in the middle comes out clean (if you can manage to avoid the chocolate chunks!).