Got ripe bananas? This One Bowl Chocolate Chip Banana Bread is made with plain yogurt and pureed bananas making it a healthier version than the original and a delicious breakfast or snack option anytime!
Preheat oven to 350°F. Grease 9x5 loaf baking pan. Set aside.
In a large bowl, combine flour, cocoa, sugars, baking powder, baking soda and salt. Set aside.
In handheld food chopper, blender or food processor, puree bananas (about 1 cup total).
In a small bowl, combine banana puree, yogurt, eggs and vanilla.
Add puree mixture to dry mixture.
Stir until just blended.
Stir in chocolate chips.
Bake for 60-65 minutes. Bread is done when toothpick inserted in center comes out clean.
Place bread in pan on baking cooling rack and cool for 5 minutes in pan. Then remove bread from pan onto cooling rack and cool completely.
Make Ahead Tips:
There are a few ways that you can prep this healthy chocolate chip banana bread ahead of time. Start by combining the dry ingredients in an airtight container and store them up to a month in advance. Don’t forget to label it though (affiliate link) so you know what it is later (and others in your family do too). You can also combine the wet ingredients in an airtight container and store them in the refrigerator up to a day ahead.
This banana bread is freezer friendly!
Be sure that whether you are using a zip top bag or wrapping in foil that you squeeze out as much air as possible. I like to slice it before freezing so that it’s easy to grab just what we want when we’re ready to enjoy it. And don’t forget to date and label it (affiliate link).You can also freeze whole bananas in their peels in a labeled airtight container. They peels will turn brown but the banana inside is just fine to use for baking or smoothies.I like to slice this banana bread before freezing so that it's easier to thaw a piece at a time.
Money Saving Tip:
Look for you grocery store to mark down ripe bananas. My local store does that saves me a little bit extra per pound. Every penny counts!