Ingredients:
- 4 large very ripe Bananas (approx. 1 ½ cups mashed)
- 2 large Eggs
- ½ cup Plain Greek Yogurt (0% or 2%)
- 1 tsp Vanilla Extract
- ½ cup Light Brown Sugar (or Coconut Sugar)
- ¼ cup Neutral Oil (e.g., avocado or rapeseed)
- 1 ¼ cups Whole Wheat Pastry Flour
- ¼ cup Unsweetened Cocoa Powder (natural or Dutch)
- 1 tsp Baking Soda
- ½ tsp Fine Sea Salt
- ½ tsp Ground Cinnamon (Optional)
- ½ cup Dark Chocolate Chips or Chunks (70% Cacao)
Instructions:
- Preheat the oven to 350°F / 175°C. Grease the standard 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
- In a large bowl, whisk together the whole-wheat pastry flour, cocoa powder, baking soda, salt, and cinnamon until thoroughly combined and lump-free. Set aside.
- In the second large bowl, mash the ripe bananas until mostly smooth. Whisk the eggs, Greek yogurt, oil, vanilla extract, and brown sugar into the mashed banana mixture until just combined. Do not over-whisk this stage.
- Pour the wet mixture into the dry ingredients. Fold gently using a rubber spatula until just combined. Stop mixing as soon as you see no streaks of dry flour (a slightly lumpy batter is fine).
- Fold in the chocolate chips, reserving 1 tablespoon for topping.
- Transfer the batter evenly into the prepared loaf pan. Sprinkle the remaining reserved chocolate chips over the top. Bake for 55 to 65 minutes.
- Test for Doneness: The loaf is done when a wooden skewer inserted into the centre comes out clean (or with a few moist crumbs attached). If the top browns too quickly, loosely tent the loaf with foil after 40 minutes.
- Cool the loaf in the pan for 15 minutes. Lift the loaf out using the parchment paper sling and transfer it to a wire rack. Cool completely before slicing for the best texture.