Calculated for one 5x9” loaf pan
½ cup butter, room temperature (plus additional for pan)
1 ½ cups all-purpose flour (plus additional for pan)
1 tsp baking soda
½ tsp salt
2 Tbsp malted milk powder
¼ cup COCOA POWDER
1 ¼ cups sugar
2 each large eggs, room temperature
1 ½ cups ripe bananas, (mashed)
2 Tbsp full-fat greek yogurt
1 tsp vanilla extract
1 ¼ cups JIVARA 40% Milk Chocolate, chopped
*Chef’s note: Chop the chocolate into large chunks to bring about a greater flavor of chocolate or for smaller pieces, substitute with Valrhona Chocolate Chips.
Insert a skewer in between the batter before setting in the oven to help you check if the batter is baked. It should come out clean when you think the batter is done.