⅓ C pasteurized plain whole milk Greek yogurt
1 t vanilla extract
4 oz bittersweet chocolate
1 T turbinado sugar
Preheat oven to 350°F.
In a loaf pan, lightly coat with avocado spray. Line the bottom of the pan with parchment paper, leaving the ends long and overhanging on the sides to help you lift the cake out of the pan after baking.
In a bowl, whisk together the dry ingredients: 1¼ cups of gluten-free flour, ⅓ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt.
In a separate small bowl, using a fork or potato masher, mash 4 ripe bananas until smooth. Set aside.
In a large bowl, using an electric mixer on medium-high speed (or a stand mixture with the paddle attachment) beat 1¼ cups of brown sugar and ⅓ cup of avocado oil until somewhat fluffy, about 3 minutes.
Add 2 eggs one at a time, beat until thoroughly incorporated. Be sure to scrape the sides of the bowl. Reduce the speed of the mixer to medium-low. Add ⅓ cup of pasteurized plain whole milk Greek yogurt, 1 teaspoon of vanilla, and themashed bananas. Continue to beat until combined.
Reduce the mixer speed to low and gradually add the dry ingredient mixture in. Once the batter is just mixed, fold in 4 ounces of chopped bittersweet chocolate by hand. Be careful not to overwork the batter. Pour the batter into the pan.
Sprinkle the top of the banana bread with 1 tablespoon of turbinado sugar.
Bake for 65-75 minutes, or until a cake tester comes out clean (some chocolate might stick to the tester). Once finished baking, transfer the pan to a wire rack to let cool.
Once cooled, use a paring knife to cut around the edges of the pan and then use the parchment paper overhang to lift the cake out of the pan. Eat up, Mama!
Once cooled completely, store leftovers in an airtight plastic bag in the freezer. Your future self will thank you kindly.