Servings: 1 bundt cake
Equipment
- Bundt Pan
Ingredients
- 3 medium over ripe bananas mashed (approx 1/2 cups)
- ¾ cup dark brown sugar packed
- ¼ cup sugar white granulated
- ½ cup unsalted butter melted
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup greek yogurt, full fat or sub for sour cream
- 1 ⅓ cup AP flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 325*.
- Grease a bundt cake pan with cooking spray.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a separate mixing bowl, mash the bananas (if you haven't already) until there are very few lumps. Add the melted butter, both types of sugar, and mix until fully combined.
- Whisk the eggs into the bowl with wet ingredients and beat the batter until the eggs are fully combined, about 2-3 minutes. Add the greek yogurt (or sour cream, if subbing) and the vanilla and mix to combine.
- Fold the dry ingredients from the first bowl into the second bowl with the wet ingredients. Once combined gently fold in the chocolate chips.
- Bake for 1 hour. To test insert a toothpick into the center of the bread, if it comes out clean without leaving any raw batter on the toothpick it is done). Remove from the oven and let cool on a baking rack for 25-35 minutes before inverting the banana bread bundt cake from the pan.
Notes
This double dark chocolate banana bread can also be made in a loaf pan or muffin pan. The cook time does not need to be adjusted for a loaf pan. Cut the bake time in half, to 30 minutes, for standard size muffins. Test with a toothpick and add 5 additional minutes if necessary.
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