I created this recipe using my favorite parts of many different recipes. This bread isn’t very sweet, so it’s not for those who enjoy a sweeter bread. The chocolate throughout makes this a beautiful bread to entertain with.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Whisk flour, baking soda, and salt together in a bowl.
Whisk hot water and cocoa powder in a large bowl until smooth.
Combine mashed bananas, Greek yogurt, butter, brown sugar, eggs, and vanilla extract in another large bowl; mix well. Fold in flour mixture until thoroughly combined.
Mix half of the banana mixture into the cocoa mixture until well combined.
Spoon banana mixture and cocoa mixture into the prepared pan, alternating between the two.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
Per Serving: 250 calories; protein 4.4g; carbohydrates 33.1g; fat 11.6g; cholesterol 59.4mg; sodium 272.7mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.