Chocolate Cinnamon Banana Bread

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This low-fat Chocolate Cinnamon Banana Bread is made with Greek yogurt instead of oil or butter – it has a moist consistency and rich taste!

This chocolate cinnamon banana bread is a warm chocolate piece of heaven that’s something fun to try if you’re tired of your old banana bread recipe! It’s a simple quick bread recipe made Greek yogurt instead of oil or butter. The result is a moist, chocolatey and rich treat – perfect with a cup of coffee!

This low-fat Chocolate Cinnamon Banana Bread is made with Greek yogurt instead of oil or butter – it has a moist consistency and rich taste!

Ingredients

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ tsp salt
  • 1 ½ cups bananas about 3 over-ripe mashed bananas
  • ½ cup Greek yogurt
  • 1/3 cup cane sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside.
  • In a large bowl, mash the ripe bananas with a fork. Add the Greek yogurt, cane sugar, egg and vanilla extract, and stir until combined and smooth.
  • Combine the wet ingredients with the dry ingredients. Pour into the prepared loaf pan.
  • Bake for 55 – 60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack for 15 minutes before slicing.

Notes
Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4-5 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.

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