Dark Chocolate Banana Bread

• servings: 1 serving
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

1 1/2 cups (380g) ripe bananas, mashed and measured (3-4 bananas)

1/2 cup (100g) light brown sugar, packed

1/2 cup (100g) granulated sugar

1/2 cup (100g) any mild oil (canola, vegetable, almond, avocado…etc)

2 large eggs *see notes for vegan option

1 tsp vanilla extract

1/2 cup (130g) Greek yogurt or sour cream

1 3/4 cups (225g) all purpose flour

1/2 cup (40g) Hershey’s Special Dark cocoa powder, sifted (or any unsweetened cocoa powder)

1 tsp baking soda

1/2 tsp salt

1 cup (160g) semisweet mini chocolate chips + 1/2 cup for sprinkling on top*

Directions

Preheat your oven to 350F. Grease a 9×5 loaf pan and line with a sheet of parchment paper, covering the bottom and two longest sides of the pan with some overhang.

Finely mash the bananas and measure to ensure you have exactly 1 1/2 cups. If you’re a hair short, fill the rest with unsweetened applesauce.

In a large bowl, whisk together the brown sugar, sugar, and oil. Mix in the eggs, vanilla, and sour cream until smooth. Then mix in the mashed banana.

Add the flour, cocoa powder, baking soda, and salt and whisk until smooth. If it gets too thick for the whisk, switch to a rubber spatula.

Fold in the chocolate chips with the spatula.

Pour into the loaf pan and spread it even. Sprinkle more chocolate chips on top to completely cover the surface.

Bake for 1 hour to 1 hour 15 minutes or until a toothpick in the center comes out clean. It should puff up in the center with a large crack down the middle.

Allow the bread to cool for about 30-45 minutes in the pan and then lift it out, slice, and enjoy!