Name: Fresh Milled Chocolate Banana Bread
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 170 g freshly milled soft white wheat flour; 40 g unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon fine salt; 350 g very ripe bananas mashed; 100 g unsalted butter melted and slightly cooled; 110 g light brown sugar; 2 large eggs; 100 g greek yogurt full-fat or no fat, your choice! full fat does make this bread extra fudgy; 2 teaspoons vanilla extract; 1 small banana sliced lengthwise, for topping, optional; coarse or raw sugar for topping optional

Ingredients

Scale

170 g freshly milled soft white wheat flour
40 g unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine salt
350 g very ripe bananas mashed
100 g unsalted butter melted and slightly cooled
110 g light brown sugar
2 large eggs
100 g greek yogurt full-fat or no fat, your choice! full fat does make this bread extra fudgy
2 teaspoons vanilla extract
1 small banana sliced lengthwise, for topping, optional
coarse or raw sugar for topping optional

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Instructions

Preheat your oven to 350°F (175°C) for conventional or 325°F (165°C) for convection. Grease a 9 × 5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the 350 g ripe bananas with a fork until smooth, leaving a few small pieces for texture.
Add the melted butter, light brown sugar, eggs, Greek yogurt, and vanilla to the mashed bananas. Whisk until well combined.
Stir in the 170 g freshly milled soft white wheat flour and mix until no dry flour remains. Allow the mixture to rest for 10-15 minutes to let the flour absorb moisture.
In a separate bowl, whisk together the cocoa powder, baking soda, baking powder, and salt. Gently fold this mixture into the banana batter until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top. If desired, place the sliced banana over the top and sprinkle with coarse sugar for a caramelized finish.
Bake for 55-70 minutes until the center is set and a toothpick comes out with moist crumbs. If the top browns too quickly, cover loosely with aluminum foil. Cool for 15-20 minutes in the pan before transferring to a wire rack to cool completely before slicing.

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Notes

Ensure the bananas are very ripe for the best flavor.
Feel free to use whole wheat flour for a healthier option.
For added richness, consider using full-fat Greek yogurt.

Author: dani
Prep Time: 15 minutes
Cook Time: 85 minutes
Category: Breakfast Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18 g
Sodium: 160 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg