Always nice to have a few overripe bananas to make some banana bread. I’ve had a number of recipes over the years, but this is my new favorite.  My daughter pointed me to this recipe from the blog Running with Spoons. I made some changes and below is how I make it. I really like putting quick breads in smaller pans rather than one standard size bread pan. They seem to bake more evenly and just nice to cut the smaller loaves.

Ingredients:

• 1 1/2 cups whole wheat flour (I usually use whole wheat pastry flour, but not necessary).
• 1/2  cup unsweetened cocoa powder
  

  Double Chocolate Banana Bread

• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon (optional)
• 2 large eggs
• 3 ripe bananas (about 1 1/2 cups mashed)
• 1/2 cup plain Greek Yogurt (I use 2% fat)
• 1/3 cup REAL maple syrup
• 2 tsp. vanilla extract
• 1 1/2 Tbsp. Coconut oil
• 1/2 cup semi sweet chocolate chips
• 1/2 cup nuts, chopped (I usually use pecans, but use what you like or none at all)

Put it together:

• Pre-heat oven to 350°
• Put flour, cocoa, baking soda, salt, baking powder and cinnamon in a medium sized bowl and whisk together.
• Put the eggs, bananas, yogurt, maple syrup, coconut oil, and vanilla in another bowl. With an immersion blender, mix all ingredients until smooth.
• Pour the wet ingredients in the dry ingredients and mix to just combine. Fold in the nuts and chocolate chips.
• Pour evenly into 2 well-greased small bread pans. (My pans are ~ 7.5″ x 3.5″). I also use parchment paper and just grease the small ends. Makes for an easy cleanup and the bread comes out so much easier.
• Bake for  33-35 minutes or until toothpick inserted comes out clean. Let cool for 10-15 minutes before removing from pan and cool further on a cooling rack.