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Chocolate Strawberry Banana Bread

A rich, cocoa-infused banana bread featuring melted chocolate chips and fresh strawberries for a fudgy, fruit-filled treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings 10 Slices

Ingredients
  

  • Ingredients
  • 3 Ripe bananas mashed (approx. 330g)
  • 4 tbsp Unsalted butter melted (56g)
  • 1/4 cup Greek yogurt or sour cream 60g
  • 1/2 cup Brown sugar packed (100g)
  • 1/4 cup Granulated sugar 50g
  • 1 Large egg 50g
  • 1 tsp Vanilla extract 5g
  • 1 1/4 cups All-purpose flour 150g
  • 1/3 cup Cocoa powder 30g
  • 1 tsp Baking soda 5g
  • 1 tsp Cinnamon 2.5g
  • Dash of salt 0.5g
  • 1/2 cup Chocolate chips 85g
  • 1/3 cup Chopped strawberries 50g

Instructions
 

  • Preparation: Preheat your oven to 375°F (190°C). Grease your loaf pan or line it with parchment paper for easy removal later.
  • Mash: In a medium bowl, mash the ripe bananas until smooth. Stir in the melted butter and Greek yogurt.
  • Wet Mix: Whisk in the egg and vanilla extract, then stir in both the brown and granulated sugars until the mixture is smooth.
  • Dry Mix: Gently fold in the flour, cocoa powder, baking soda, cinnamon, and salt. Use a spatula and mix just until combined—do not overmix.
  • Fold: Stir in the chocolate chips and chopped strawberries until evenly distributed.
  • Bake: Pour the batter into the prepared pan. Sprinkle a few extra chips and strawberry slices on top if desired. Bake for 35–40 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
  • Cooling: Allow the loaf to rest in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • Ripeness: Use bananas with plenty of brown spots for the best flavor and moisture.
  • Mixing: Be very gentle when adding the dry ingredients to keep the bread light and soft.
  • Storage: This bread is best stored in an airtight container in the refrigerator for up to 5 days.