I used a stand mixer to combine everything together, but I'm sure a hand mixer will work just fine. Just make sure to combine the ingredients well in each step. I did let it cook for 55 minutes and found that the top browned too much, so next time I'm going to aim for 50 minutes and see how that does. I topped the bread batter with the leftover shavings of the dark chocolate, which gave it a nice look and taste.
Dark Chocolate and Cherry Banana Bread
Cook Time: 50-55 minutes
Prep Time: <15 minutes
- 1 tsp coconut oil
- 2 c whole wheat pastry flour
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup raw sugar
- 4 tbsp organic unsalted butter, room temp
- 2 eggs
- 3 very ripe bananas, mashed
- 1/3 cup non-fat plain greek yogurt
- 1 tsp pure vanilla extract
- 1.5oz 60% dark chocolate, chopped
- 8oz rainer cherry, pitted and chopped (toss with 1 tbsp whole wheat pastry flour)
Preheat the oven to 350F and grease a loaf pan with alittle coconut oil. Set aside.
In a small bowl, combine the flour, baking soda and salt. Set aside.
In a large bowl, beat the sugar and butter together until well combined. Gradually add each egg, beating well.
Then mix in the bananas, yogurt and vanilla. Beat the mixture well.
Gradually mix in the flour mixture until it is combined. Then add the chocolate, mixing in lightly.
By hand, fold the cherries into the batter.
Once the batter is well mixed, pour into the grease loaf pan and bake in the oven at 350F for 50-55 minutes. Check to see if it is baked completely by inserting a toothpick into the center. It should come out clean.
Let the loaf pan cool for about 15 minutes before trying to remove the bread.
Slice into 10 pieces and enjoy warmed or at room temperature.
Recipe adapted from Recipe Boy
Nutritional Info per slice:
Calories: 265; Fat: 8.5g ; Carbohydrate: 42g ; Fiber: 5g ; Sugar: 18g ; Protein: 5.5