Double Chocolate Strawberry Banana Bread
A double-threat of chocolate and juicy strawberries come together in this unbelievably-moist banana bread that the whole family will love.---You can't help but go back for another slice!
Servings 2 loaves (8 slices each)
Ingredients
- 3/4 cup coconut sugar or brown sugar
- 1/2 cup butter softened
- 4 medium ripe bananas mashed
- 1/3 cup plain yogurt
- 1/3 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup semisweet chocolate chips
- 1 cup chopped fresh strawberries
- Sliced strawberries for garnish optional
Instructions
- Preheat oven to 350F. Lightly grease two 9-in loaf pans. Set aside.
- In a large bowl, beat sugar and butter until creamy. Beat in mashed banana, yogurt, buttermilk, eggs, and vanilla until smooth. In a separate large bowl, combine flour, cocoa, baking powder, baking soda, salt, and cinnamon. Gently fold flour mixture into liquid until just combined. Fold in chocolate chips and strawberries until combined.
- Scrape batter into prepared pans and smooth tops. Garnish top with sliced strawberries if desired. Bake banana bread at 350F 45-50 minutes or until a toothpick tests done. Cool banana bread in pan completely before transferring to a wire cooling rack.
Notes
Store bread in an airtight container at room temperature up to 3 days. Bread may also be frozen up to 2 months