Dark Chocolate Banana Bread Recipe
Dark Chocolate Banana Bread that Smells amazing while baking and so tasty
3 ounces finely chopped dark chocolate
1-3/4 cups flour
1/2 cup unsweetened cocoapowder
1 teaspoon baking powder
3/4 teaspoons baking soda
1/4 teaspoons salt
1/2 teaspoons cinnamon
2 whole large egg
1/2 cup packed brown sugar
1/2 cup Greek yogurt
1/2 cup coconut oil, *note this must be melted so it mixes well and does not create lumps
3 whole medium ripe bananas,peeled & mashed - You need to have 1 1/2 cups total, if necessary mash a 4th banana)
3/4 cups finely shredded coconut, unsweetened, Plus 1/2 cup more for the topping.
1 Tablespoon turbinado sugar, for the topping
Preheat oven to 350 F. Lightly grease a 9x5x3 pan.
Finely chop the chocolate and melt it in the top of a double-boiler or in the microwave in 30 second increments, stirring in between each increment and continuing until melted. Set the melted chocolate aside.
In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon; set aside.
In the bowl of your stand mixer, beat the eggs and sugar on medium speed for about 30 seconds.
Add the yogurt, coconut oil and mashed bananas and mix until well combined. While mixing on low, slowly add the flour mixture until it’s just incorporated. Fold in the coconut.
Pour the batter into the greased pan and spread evenly.
Pour the melted dark chocolate over the top, dragging a knife back and forth several times, until the chocolate is swirled throughout the entire loaf.
Sprinkle the top with some shredded coconut and turbinado sugar.
Bake for about 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
If the coconut on top looks like it is browning quickly, loosely place a piece a foil over the top to slow the toasting.
Remove pan from oven when done, and set it on a cooling rack.
Let cool for 10 minutes in the pan. Then carefully remove it from pan and transfer to a wire rack to finish cooling before cutting into the banana bread.