Ingredients:

  • 3 large overripe bananas (approx. 350g)
  • 1 large egg, room temperature
  • 1/4 cup melted coconut oil or grass-fed butter (60ml)
  • 1/2 cup plain Greek yogurt (120g)
  • 1/2 cup coconut sugar or brown sugar (100g)
  • 1 tsp pure vanilla extract
  • 1 1/2 cups white whole wheat flour or all-purpose flour (190g)
  • 1/2 cup unsweetened Dutch-process cocoa powder (45g)
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup dark chocolate chips, 60% cacao or higher (130g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, creating a sling for easy removal. Note: The parchment ensures the chocolate on the edges doesn't stick and tear.
  2. In a large mixing bowl, mash the 350g of blackened bananas until smooth and liquid. Use a fork or a potato masher for the best consistency.
  3. Whisk in the egg, 60ml melted coconut oil, 120g Greek yogurt, 100g coconut sugar, and 1 tsp vanilla extract until the mixture looks glossy and uniform.
  4. In a separate medium bowl, sift together the 190g flour, 45g Dutch process cocoa powder, 1 tsp baking soda, and 1/2 tsp sea salt. Note: Sifting is non negotiable for cocoa powder to avoid bitter clumps.
  5. Gradually add the dry ingredients to the wet ingredients. Use a silicone spatula to fold the mixture with a cut and fold motion.
  6. Stop folding the second you see no more white streaks of flour. The batter should look thick, dark, and velvety.
  7. Gently fold in 1/2 cup of the dark chocolate chips, ensuring they are distributed evenly from top to bottom.
  8. Transfer the batter into the prepared loaf pan, smoothing the top with your spatula.
  9. Sprinkle the remaining 1/4 cup of chocolate chips over the surface.
  10. Bake for 60 minutes until a toothpick inserted into the center comes out with just a few moist crumbs. Let it cool in the pan for 15 minutes before lifting it out.