Fresh Milled Chocolate Banana Bread
This fresh milled chocolate banana bread is soft, fudgy, and full of rich chocolate and banana flavor. Made with freshly milled wheat flour, ripe bananas, cocoa powder, Greek yogurt, and butter, it's an easy homemade bread for breakfast or an afternoon snack.
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Ingredients
- 170 g freshly milled soft white wheat flour
- 40 g unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 350 g very ripe bananas mashed
- 100 g unsalted butter melted and slightly cooled
- 110 g light brown sugar
- 2 large eggs
- 100 g Greek yogurt full-fat or no fat, your choice! Full fat does make this bread extra fudgy
- 2 teaspoons vanilla extract
- 1 small banana sliced lengthwise, for topping, optional
- Coarse or raw sugar for topping optional
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) conventional or 325°F (165°C) convection. Grease a 9 × 5-inch loaf pan or line it with parchment paper.
- Mash the bananas. Add 350 g ripe bananas to a large mixing bowl and mash them well with a fork. A few small pieces are fine.
- Add the wet ingredients. Add the melted butter, brown sugar, eggs, Greek yogurt, and vanilla. Whisk until everything is well combined.
- Add the fresh-milled flour and let it rest. Stir in 170 g freshly milled soft white wheat flour or 165 g freshly milled hard white wheat flour. Mix just until no dry flour remains. Let the batter sit for 10–15 minutes to give the freshly milled flour time to absorb the moisture and soften.
- Add the remaining dry ingredients. In a separate small bowl, whisk together the cocoa powder, baking soda, baking powder, and salt. Add them to the batter and gently fold until just combined. Don't overmix.
- Transfer to the pan and add the banana. Pour the batter into your prepared loaf pan and smooth out the top. If you're using it, slice a small banana lengthwise and place the halves cut-side-up over the batter. Sprinkle with a little coarse sugar if you want a more caramelized finish.
- Bake. Bake for about 55–70 minutes, until the center is set and a toothpick inserted into the middle comes out with moist crumbs but no wet batter. If the top is browning too quickly, loosely cover it with aluminum foil. Let the banana bread cool in the pan for about 15–20 minutes before transferring it to a wire rack. Let it cool before slicing for the best texture.
Notes
FLOUR:
-if you’re using spelt, use 170g, if you’re using hard white/red wheat flour, use 165g!
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Nutrition
Calories: 120kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 223mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 248IU | Calcium: 37mg | Iron: 1mg
