Banana Bread with Chocolate (Print Version)
# Ingredients:
01 -
3-4 medium bananas, squashed to make 1 1/2 cups (380g).
02 -
1/2 cup (100g) light brown sugar, firmly packed.
03 -
1/2 cup (100g) white sugar.
04 -
1/2 cup (110g) melted unsalted butter.
05 -
2 large eggs.
06 -
1 tsp vanilla flavor.
07 -
1/2 cup (130g) 2% Greek yogurt (or use sour cream instead).
08 -
1 1/3 cups (180g) plain flour.
09 -
1 tsp baking soda.
10 -
1/2 tsp salt.
11 -
3/4 cup (140g) tiny chocolate chips plus more to scatter on top.
# Instructions:
01 -
Warm up your oven to 325°F (160°C) and butter the inside of a 9x5 inch loaf tin then put parchment paper in it.
02 -
Mix the flour, baking soda, and salt together in a bowl of medium size. Put this mix aside for now.
03 -
Grab a big bowl and stir the melted butter with both sugars until they form a paste. You'll need to whisk hard for a minute or two by hand or use an electric mixer with the paddle bit.
04 -
Throw in your mashed bananas, eggs, Greek yogurt, and vanilla to your butter-sugar paste. Stir until everything's mixed well.
05 -
Slowly add the dry stuff to your wet mix and fold it in just until combined. Don't stir too much. Then gently mix in the tiny chocolate chips.
06 -
Dump your batter into the ready loaf tin and smooth it out. Sprinkle some extra chocolate chips on top if you want.
07 -
Stick it in the hot oven for 60-75 minutes. It's done when you poke a toothpick in the middle and it comes out with just a few damp crumbs.
08 -
Wait for the bread to cool all the way down before taking it out of the pan. Keep it in an airtight box at room temp to stay fresh.
09 -
Time to eat up! Take a bite of your homemade banana bread and let us know what you think in the comments.
# Notes:
01 -
Want it gluten-free? Just swap the plain flour for a gluten-free mix.
02 -
Try using sour cream instead of Greek yogurt if you want a bit more tang.