Makes one 9-inch loaf
Ingredients
2 cups unbleached all-purpose flour, plus more for dusting the pan
4 Tbsp of Cocoa powder (unsweetened)
1¼ cups walnuts, chopped coarse
¾ cup sugar (or 1 cup of Splenda to make Sugar Free)
¾ teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1½ cups)
½ cup plain yogurt (I use plain greek yogurt)
2 large eggs, beaten lightly
¾ stick unsalted butter, melted and cooled
1 teaspoon vanilla extract
Optional
Or you can just add ¾ cup of chocolate chips when you add the walnuts to the dry ingredients
Directions
Ingredients
2 cups unbleached all-purpose flour, plus more for dusting the pan
4 Tbsp of Cocoa powder (unsweetened)
1¼ cups walnuts, chopped coarse
¾ cup sugar (or 1 cup of Splenda to make Sugar Free)
¾ teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1½ cups)
½ cup plain yogurt (I use plain greek yogurt)
2 large eggs, beaten lightly
¾ stick unsalted butter, melted and cooled
1 teaspoon vanilla extract
Optional
Or you can just add ¾ cup of chocolate chips when you add the walnuts to the dry ingredients
Directions
- Adjust an oven rack to the lower-middle position and heat the oven to 350° F degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess. (the flour in the pan is very important – this helps the bread "climb" the wall and rise)
- Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
- Whisk the flour, sugar, cocoa, baking soda, salt, and walnuts together in a large bowl; set aside.
- Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Do not over mix. Scrape the batter into the prepared loaf pan.
- Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
