Banana Bread, again? you ask.
Fair enough. I have written more posts about Banana Bread than anything else because I always have ripe bananas in my freezer. Once our bananas reach a certain brown speckles to yellow skin ratio into the freezer they go. When I have enough, I whip up a Banana treat. Occasionally, I’ll bake muffins sometimes a cake but as my repetitive posts reveal, most often a bread. Something else my banana bread diatribe proves is how many ways you can make banana bread.
I like my Banana Bread to be rich which is why I used a combination of butter and yogurt. Ripe bananas are already sweet, but I want just a bit more with a caramel overtone, hence the brown sugar. Finally, it has to have a bit of chocolate. I used semi-sweet chocolate chips. You can substitiute dark chocolate chips or chunks of chocolate. You decide.
- 5 medium very ripe bananas, peeled and mashed
- ½ cup butter, melted
- 1 cup (packed) brown sugar
- 1/4 cup Greek yogurt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350*F.
- Grease a 9×5″ loaf pan with spray release and line with parchment paper.
- Place bananas, butter, brown sugar, yogurt, and vanilla in a medium bowl.
- Sift together flour, baking powder, baking soda, and salt in an another bowl.
- Using an electric mixer, beat banana mixture on low speed until well combined, about 1 minute.
- Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each.
- Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until no flour is showing.
- Fold in chocolate chips.
- Pour batter into prepared pan and smooth top with a spatula.
- Bake until top is dark golden brown and cracked, sides will pull away from pan edges. A tester inserted into center of bread should come out clean, 65-70 minutes.
- Cool in pan on a wire rack 20 minutes.
- Remove bread from pan and continue to cool on a rack.
- Cool completely before slicing.
THE LOVE: Try this BANANA BREAD with a slab of butter, a smear of peanut butter or a plop of jam. Better yet, try it with all three!
Thanks for reading.