2/3cupnon-fat plain Greek yogurtat room temperature
2teaspoonspure vanilla extract
1/2cupdark chocolate chips plus additional for sprinkling on topif desired
If using coconut oil, melt it now and let it come to room temperature. (If using canola oil, skip this step.) Be sure you have 1/2 cup when it is in its liquid state.
Preheat the oven to 325 degrees F. Line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, white whole wheat flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt. Set aside.
In a mixing bowl, add the mashed banana (if you are mashing the banana directly in the mixing bowl, double-check that you have the correct amount), then whisk in the eggs, Greek yogurt, honey, vanilla, and oil. If the oil resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. With a rubber spatula or wooden spoon, stir gently and patiently to combine. The batter will look dry at first but will begin to come together as you go. It will also be thick and shaggy, which is just right. Stop as soon as the dry ingredients disappear and don’t over mix. Fold in the chocolate chips.
Scoop the batter into the prepared pan. Sprinkle with extra chocolate chips if desired.
Bake the chocolate banana bread for 50 to 60 minutes, or until a thin knife inserted in the center of the loaf comes out clean without any wet batter clinging to it. Test a few times to make sure the bread is cooked through (and that what stuck to the knife was in fact batter and not a melted chocolate chip). For total accuracy, use an instant-read thermometer. When the loaf reaches 195 degrees F, it’s done.
Place the pan on a wire rack. Let cool in the pan for 5 minutes. Using the parchment “handles” gently lift the loaf onto the rack and let cool completely. Slice and enjoy!
TO MAKE GLUTEN FREE: Use a 1:1 all-purpose GF baking blend like this one.
TO MAKE DAIRY FREE: Use a non-dairy yogurt.
TO MAKE VEGAN: **Not yet tested. This is my best estimate.** I believe you could swap flax eggs for the regular eggs, use a coconut milk-based yogurt, and swap maple syrup for the honey. If you decide to try this, I'd love for you to report back in the comments.
TO STORE: Store bread in a paper towel-lined airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 1 week. See my guide for How to Store Muffins for more tips.
TO BAKE AS 12 TO 14 MUFFINS: Coat a standard muffin pan with nonstick spray and fill with the batter almost all the way to the top. Bake at 325 degrees for 22 to 26 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 3 minutes, then remove to a wire rack to cool completely.