This Bread Will Make Every Day Feel Like A Special Occasion!
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Even though I personally think this is more of a dessert, I could most definitely see myself having this chocolate chip banana bread for breakfast!
After all, the ingredients are actually pretty healthy! We’ve got bananas, eggs, coconut oil and Greek yogurt (which makes this bread super moist). Now, doesn’t all that sound like it going to be good for you, huh? If you want, you could bake this in a muffin tin instead of a loaf pan. That way you’ll get some amazing grab-and-go breakfast muffins!
Ingredients
3 ripe bananas
1 large Eggland’s egg, room temperature
1 large egg yolk, room temperature
3 Tbsp coconut oil, melted and slightly cooled
⅓ cup plain Greek yogurt
¼ cup Domino brown sugar
¼ cup pure honey
1 tsp vanilla
½ tsp salt
¾ tsp baking soda
¼ tsp baking powder
1 cup white whole wheat flour
½ cup Hershey’s cocoa powder
1 cup dark chocolate chips (optional)
Instructions:
Preheat the oven to 350°F and position the oven rack in the center. Spray loaf pan with cooking spray and set aside.
Mash the bananas with a fork until almost smooth. Add the egg and egg yolk, whisk until combined then whisk in the coconut oil and Greek yogurt.
Whisk in the brown sugar, honey and vanilla. Add the baking soda, baking powder, and salt and using a wooden spoon, mix until combined. Slowly stir in the flour and cocoa powder, do not over mix. Add the dark chocolate chips if using them and fold until just combined.
Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Check the bread around the 40 minutes to ensure it isn’t over browning. Cover with foil if needed and place back in the oven to finish baking.
Remove from the oven and allow to cool on a wire rack for about 20 minutes then remove from pan and allow to cool completely before cutting.
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Quick tip: Drizzle with sugar glaze to turn this into an amazing dessert!