I was sitting at home one afternoon and really craving some good ol’ banana bread! Now if you’ve made any baked good before, you know the piles of dishes and clutter you are left with after. So I thought, “How can I make myself a loaf of delicious banana bread without dealing with the mess that comes with it?!” And that’s when this double chocolate blender banana bread was formed!
This loaf is loaded with rich chocolate and such a decadent treat to have! I used my Nutribullet blender to make this, but any blender or food processor would work! In addition, it is both gluten and refined sugar free!
The best part of this banana bread is that you can keep it refrigerated for up to a week and frozen for 3 months! A loaf like this is perfect to have in the mornings and pairs so well with coffee! Banana bread and coffee, a real perfect combo! I personally love to add a generous layer of almond butter on mine, but any nut or seed butter would be delicious as well!
1/2 cup Greek yogurt
3 ripe bananas
1/4 cup coconut sugar
1 tsp vanilla extract
1/2 cup rolled oats
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips + more to top!
Preheat oven to 350 degrees and line a baking loaf with parchment paper. In the blender or food processor, add eggs, Greek yogurt, bananas, vanilla extract and coconut sugar. Blend till smooth. Once blended, add in the oats, baking soda, baking powder, cocoa powder, and salt. Blend again till well combined. Stir in chocolate chips and add pour into the baking loaf. Add additional chocolate chips if you want. Bake for 50-55 minutes or until a toothpick comes out clean. Let it cool completely before slicing. Keep in mind it is a more delicate loaf, so make sure you cool completely!