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Ingredients
Scale
- 1 1/2 cups (380g) ripe bananas, mashed (about 3–4 bananas)
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) mild oil (such as canola, vegetable, almond, or avocado)
- 2 large eggs *or vegan substitute
- 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
Instructions
- Preheat oven to 350°F.
- Grease and line a 9×5 loaf pan with parchment paper.
- Mash the ripe bananas to measure 1 1/2 cups.
- In a bowl, mix brown sugar, granulated sugar, oil, eggs, vanilla extract, and yogurt until smooth.
- Fold in the mashed bananas.
- Sift together flour, cocoa powder, baking soda, and salt in another bowl.
- Add the dry mix to the wet ingredients, mixing until smooth.
- Fold in 1 cup of chocolate chips.
- Pour batter into the loaf pan, sprinkle with remaining chocolate chips.
- Bake for 1 hour to 1 hour 15 minutes, checking for doneness with a toothpick.
- Cool in the pan for 30-45 minutes before slicing.
Notes
Ensure bananas are very ripe for maximum sweetness.
Avoid overmixing the batter to maintain a light texture.
Consider reducing baking time if using a glass pan.
- Prep Time: 15 minutes
- Cook Time: 1 hour to 1 hour 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg