My New Favorite Banana Bread

Why is it my new favorite? It’s all in the secret ingredient: cocoa powder.

Cocoa-laced Banana Bread

Adapted from Zoe Bakes

Yield: 2 loaves; instead I baked 12 muffins and a mini loaf


  • 2 cups ripe bananas, mashed (the riper, the better)
  • 1 1/4 cups whole wheat flour + 1 cup all-purpose flour
  • 2 Tb unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, tightly packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil (I subbed in about 1/3 cup of Greek yogurt instead)
  • optional: walnuts or pecans


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and cocoa. Set aside
  3. In a large bowl, beat together sugars and eggs with a hand mixer on medium speed for approx. 4 mins.
  4. Mix in vanilla and yogurt using a whisk (or beat on low for one minute)
  5. Alternate adding dry ingredients and bananas to the sugar-egg mix, stirring with a spatula until just combined. Add nuts if using, and stir until just combined.
  6. Pour the batter into your prepared pans. If baking loaves, bake for an hour, until a toothpick inserted into the center comes out clean. For muffins, bake about 15 minutes, test, and if still not finished add 5 minutes — keeps your nose on the alert!

This entry was published on August 2, 2012 at 6:31 pm. It’s filed under bread, breakfast, dessert and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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