Chocolate Chip Banana Bread (Print Version)
# Ingredients:
01 -
1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas).
02 -
1/2 cup (100g) packed light brown sugar.
03 -
1/2 cup (100g) granulated sugar.
04 -
1/2 cup (110g) unsalted butter, melted.
05 -
2 large eggs.
06 -
1 tsp vanilla extract.
07 -
1/2 cup (130g) 2% Greek yogurt (or sour cream).
08 -
1 1/3 cups (180g) all-purpose flour.
09 -
1 tsp baking soda.
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1/2 tsp salt.
11 -
3/4 cup (140g) mini chocolate chips plus extra for sprinkling on top.
# Instructions:
01 -
Preheat your oven to 325°F (160°C) and grease and line a 9x5 inch loaf pan with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
03 -
In a large bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This will take about one to two minutes of vigorous whisking, either by hand or with an electric mixer using the paddle attachment.
04 -
Add in the mashed bananas, eggs, Greek yogurt, and vanilla extract to the butter-sugar mixture. Mix until all wet ingredients are well combined.
05 -
Gently fold in the dry ingredients into the wet mixture until just combined, being careful not to overmix. Then, fold in the mini chocolate chips.
06 -
Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle additional chocolate chips on top if desired.
07 -
Bake in the preheated oven for one hour to one hour and fifteen minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 -
Let the bread cool completely in the pan before removing. Store at room temperature in an airtight container for optimal freshness.
09 -
Now dig in! Enjoy your freshly baked banana bread, and feel free to leave a comment with your thoughts!.
# Notes:
01 -
For a gluten-free version, simply substitute all-purpose flour with a gluten-free blend.
02 -
You can replace Greek yogurt with sour cream for a slightly tangier flavor.