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chocolate strawberry banana bread

Chocolate Strawberry Banana Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 Loaf pan 9x5-inch
  • 2 Mixing bowls medium
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 small knife
  • 1 Cutting board
  • 1 wire cooling rack

Ingredients
  

  • 3 large ripe bananas mashed
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup fresh strawberries diced and patted dry
  • 3/4 cup semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour for tossing strawberries and chips

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  • In another bowl stir together the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, vanilla, and yogurt until smooth.
  • Sprinkle 1 tablespoon of flour over the diced strawberries and chocolate chips and toss to coat lightly.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks of flour remain.
  • Fold in the floured strawberries and chocolate chips carefully, avoiding overmixing the batter.
  • Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  • Remove the pan from the oven and let the banana bread cool in the pan on a wire rack for 15 to 20 minutes.
  • Carefully lift or turn out the loaf from the pan and let it cool completely on the wire rack before slicing and serving.

Notes

For best results, use very ripe bananas with plenty of brown spots for deeper flavor and natural sweetness, and make sure the strawberries are well dried and lightly floured so they do not sink or make the loaf soggy. Avoid overmixing once the dry ingredients are added to keep the texture tender, and if the top is browning too quickly, tent the loaf loosely with foil for the last 10 to 15 minutes of baking. Letting the bread cool fully helps it slice cleanly and actually improves the chocolate and banana flavor, and the loaf will keep well wrapped at room temperature for up to two days or can be tightly wrapped and frozen in slices for quick treats.
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