Double Chocolate Banana Bread
Once bananas start to brown, there’s only 2 choices: freeze for smoothies or protein shakes, or bake banana bread. Today we’re choosing the latter, and making the ultimate double chocolate banana bread to satisfy your chocolate lover within. This is an easy one bowl recipe, that results in a moist bread with a deep rich chocolatey flavor.
Along with some pantry staples, we’re using avocado oil and plain greek yogurt, for a moist bread without any inflammatory seed oils, and espresso powder to deepen the flavor of our chocolate.
This recipe can be made with all regular sugar, but for those searching for a lower sugar sweet tooth experience, you can substitute granulated erythritol monk fruit. We made it today using 1/2 regular sugar, 1/2 the sugar free blend, and it came out with a wonderful texture and flavor.
Make it how you like it and enjoy!
Watch us make it here:
Also check out our more traditional banana bread recipe here
Double Chocolate Banana Bread
Ingredients
- 3 over ripe bananas mashed
- 2 eggs
- ½ cup avocado oil
- ¼ cup plain greek yogurt
- 1 tsp vanilla
- 1 cup sugar or granulated sweetener of choice today we are using ½ cup sugar & ½ cup Erythritol & monk fruit blend
- 1 Tbsp instant espresso powder
- 1 ½ cups all purpose flour
- ½ tsp sea salt
- ½ cup cocoa powder sifted
- 1 tsp baking soda sifted
- ½ cup walnuts chopped & divided
- 1 cup chocolate chips divided, we like dark chocolate
Instructions
- Preheat oven to 350℉
- In a large bowl, mash bananas.
- Add eggs, avocado oil, yogurt, vanilla, sugar, and espresso powder, stir to dissolve sugar.
- Add flour, salt, cocoa powder, & baking soda, stir until just combined.
- Fold in 1/2 of walnuts and chocolate chips.
- Grease a loaf pan with oil, pour in batter, and top with remaining walnuts and chocolate chips.
- Bake for 1 hour 20 minutes, or until internal temperature reaches 200℉.
- Allow to cool in pan 20 minutes before removing.