Ingredients
Scale
- 3 mashed ripe bananas (about 1 cup)
- 1/2 – 3/4 cup sugar (depending on just how ripe your bananas are … and how sweet you want your bread)
- 1/2 cup plain non-fat yogurt
- 1/4 cup canola oil
- 1 egg
- 2 teaspoons vanilla
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1/2 cup dark cocoa powder (add more or less, depending on how chocolatey you want your bread)
- 1/4 cup flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup quality chocolate chips (I used Ghirardelli semi-sweet)
- 1/2 cup toasted pecans, chopped roughly
- For the top: Raw sugar and whole pecan halves
Instructions
- Preheat oven to 325°. In a large mixing bowl, stir together the bananas, sugar, yogurt, canola oil, egg and vanilla until smooth.
- Add the dry ingredients and stir until the batter is thoroughly mixed. Stir in the chocolate chips and toasted pecans.
- Spoon the batter into one 9×5 inch loaf pan or a couple smaller loaf pans (I used smaller ones). Place some whole pecan halves on top, then sprinkle it all with a tablespoon or two of raw sugar.
- Bake at 325° until a wooden pick inserted into the center comes out clean, about 1 hour 15 minutes for a 9×5 inch pan or 20 – 50 minutes for smaller loaf pans (depending on how tiny they are).