It’s Hump Day, and it definitely feels like it. I just started working at the pool again on Monday, teaching both morning and evening lessons, and lifeguarding in between. Even though I’ve only worked two days so far, I’m already exhausted. Only 38 more days of work to go!
Since I’ve been at work all day, I haven’t had time for baking. When I get home, all I want to do is eat and sleep! I’d love to bake a batch of snickerdoodle blondies or chocolate chip cookies to pack in my lunches (sweet treats are NECESSARY for long days at the pool), but I just don’t have the energy.
Luckily I made a few mini loaves of this awesome chocolate banana bread on Sunday, which I’ve been snacking on during my breaks at work. I altered the recipe to make the bread a bit lighter, and it was still so yummy!
Classic banana bread has always been one of my favorite quick breads (only second to pumpkin bread), but this version blows it out of the water! I mean, what isn’t better with chocolate?
Chocolate Banana Bread
Source: adapted from Savory Sweet Life
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 medium ripe bananas
- 1 teaspoon pure vanilla extract
- 1/2 cup plain Greek yogurt
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F and spray a 9×5 inch loaf pan with cooking spray.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Beat in egg, bananas, vanilla, and yogurt until combined. Add in flour mixture and stir until just combined. Fold in chocolate chips.
4. Scrape batter into prepared pan and spread evenly. Bake in preheated oven for 50-60 minutes, or until toothpick inserted in center of loaf comes out clean.
5. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.