Chocolate and banana is a classic flavor combination. The creaminess of the banana matches well with the smoothness of chocolate, and any bitterness in cocoa is squelched by the overwhelming sweetness of the fruit. Frozen chocolate bananas are a perfect warm weather treat. They are a great alternative to the corn syrup laden Popsicle, and they won't turn your tongue an obnoxious shade of purple. But since it is still cold in Colorado, I will save that treat for another day. Instead, I've utilized this classic combination in a warmer, cold-weather friendly way.
This recipe doesn't stray far from a traditional banana bread. But the addition of cocoa powder and chocolate chips elevates a common quick bread to a new level; these muffins or loaves can be served at breakfast or as a simple dessert. Topping them with fresh whipped cream would be delicious. Personally, I love toasting my muffin or slice of bread. There is nothing better than biting into a piece of banana bread with chocolate chips that are warm and melting. This bread stores and travels well, so it works as a perfect gift for a new neighbor or friend. I used milk chocolate chips in this batch but semisweet or even dark chocolate would work equally as well.
2 cups flour
3 TBSP cocoa powder
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 bananas (very ripe and mashed well)
6 TBSP butter (melted and cooled)
2 eggs
1/4 cup plain yogurt
1 cup of chocolate chips
1. Preheat your oven to 400 degrees Fahrenheit. Butter or line a 12 tin muffin tray. (This recipe makes around 16 muffins, so you should probably butter two trays).
2. In a large bowl, whisk together your dry ingredients. Set aside. In a medium bowl, combine bananas, butter, eggs, sugar and yogurt. Stir until well combined.
3. Stir chocolate chips into dry ingredients. Gently fold wet ingredients into dry and stir until just combined. Distribute equally in your muffin tins.
4. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before serving.