Updated: Apr 12
Instead of using my not so fresh bananas for a regular banana bread, I opted out to create a new version of my old recipe and glad to report this is even a better version. This one is for all the chocolate lovers out there. Hope you like.
190g All Purpose flour
20g cocoa powder
1tsp baking soda
1/4 tsp kosher salt
30g light brown sugar
2 eggs (large)
100g (1/2 cup) canola oil
3 1/2 ripe bananas
2TBS greek yogurt
1 tsp vanilla extract/vanilla paste
3/4 cup pecans
1/2 cup chocolate chips
1) Position your rack in the center of your oven and turn your oven on to 325F.
2) Take a little bit of canola oil and a paper towel to coat your 9x5 loaf pan.
3) Chop and toast the nuts/ set aside
4) Sift together all your dry ingredients/make sure its mixed thoroughly.
5) Get another bowl and mash up your bananas with either a fork or potato masher, then add the greek yogurt and vanilla.Mix to combine and set aside.
6) Take your kitchen aid mixer with the whip attachment and mix the eggs and both of the sugars on a medium speed for about 4 minutes or until it has turned light yellow and fluffy. Then turn the speed to low and slowly drizzle in the oil. Take caution to not deflate the batter.
Turn the mixer off, and gently scrape down the sides if needed and it's also a good practice to make sure everything has been incorporated.
7) Now add the banana to the mixture and mix on low for another minute.
8) With the spatula now incorporate the flour mixture, followed by the chopped pecans and chocolate chips. Make sure to not over mix the batter.
9) Pour the mixture into the loaf pan and place into the oven to bake for 1-1.25 hours. Make sure you start checking for doneness at the 1 hour mark (use either a cake tester or a toothpick to test for doneness).
11) Cool for at least 45 min, run a knife around the loaf pan to release any areas that seem to still be attached. Take it out and place it on your desired platter.