Double Chocolate Strawberry Banana Bread

By srumbel

A double-threat of chocolate and juicy strawberries come together in this unbelievably-moist banana bread that the whole family will love.—You can’t help but go back for another slice!
from wholeandheavenlyoven.com

Ingredients

• 3/4 cup coconut sugar (or brown sugar)
• 1/2 cup butter, softened
• 4 medium ripe bananas, mashed
• 1/3 cup plain yogurt
• 1/3 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups white whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup semisweet chocolate chips
• 1 cup chopped fresh strawberries
• Sliced strawberries for garnish, optional

Details

Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 350F. Lightly grease two 9-in loaf pans. Set aside.
In a large bowl, beat sugar and butter until creamy. Beat in mashed banana, yogurt, buttermilk, eggs, and vanilla until smooth. In a separate large bowl, combine flour, cocoa, baking powder, baking soda, salt, and cinnamon. Gently fold flour mixture into liquid until just combined. Fold in chocolate chips and strawberries until combined.
Scrape batter into prepared pans and smooth tops. Garnish top with sliced strawberries if desired. Bake banana bread at 350F 45-50 minutes or until a toothpick tests done. Cool banana bread in pan completely before transferring to a wire cooling rack.

Notes

Store bread in an airtight container at room temperature up to 3 days. Bread may also be frozen up to 2 months

Yield: 2 loaves (8 slices each)