Ingredients:

  • ½ cups Very Ripe Bananas, mashed (about 3-4 medium)
  • ½ cup Plain Greek Yogurt (2% or full-fat)
  • Large Eggs
  • ¼ cup Melted Coconut Oil (or avocado oil)
  • teaspoon Pure Vanilla Extract
  • ½ cups Whole Wheat Pastry Flour (or All-Purpose)
  • ½ cup Unsweetened Cocoa Powder (Dutch Process preferred)
  • ½ cup Coconut Sugar (or Brown Sugar)
  • teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • ½ cup Dark Chocolate Chips (60% cacao minimum)
  • Extra Dark Chocolate Chips for topping

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, thoroughly mash the ripe bananas until mostly smooth with some lumps remaining.
  3. Whisk the mashed bananas, Greek yogurt, eggs, melted oil, and vanilla extract together until just combined.
  4. In a separate large bowl, whisk together the flour, cocoa powder, coconut sugar, baking soda, baking powder, and salt until uniformly mixed.
  5. Pour the wet mixture into the dry mixture. Use a spatula to gently fold them together until just a few streaks of flour remain. Do not overmix.
  6. Gently fold in the ½ cup of chocolate chips.
  7. Transfer batter to the prepared loaf pan, smooth the top, and sprinkle with extra chocolate chips.
  8. Bake for 50–60 minutes. Insert a skewer into the centre; it should come out with moist crumbs attached, but no wet batter. Tent loosely with foil after 40 minutes if the top is browning too quickly.
  9. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely before slicing.