Chocolate Chip Banana Bread
Haters will @ me for being basic, but who doesn’t love a moist slice of banana bread?! Actually, I had an ex-boyfriend who hated banana bread...should’ve been a red flag. I digress.
Anyways, I feel like banana bread wasn’t basic until everyone decided to make it during quarantine and inundate our instagram feeds. So if making this delicious loaf makes me wrong, I don’t want to be right! I will say, baking the extra banana into the top of the loaf is new for me, but it is definitely an eye-catching touch that I will continue doing in the future!
Enjoy this Chocolate Chip Banana Bread as breakfast or dessert… or dinner. I’m not here to judge!
Ingredients:
2 cups all-purpose flour
¾ cups sugar
½ teaspoon cinnamon
¾ teaspoon baking soda
½ teaspoon salt
3 (extra ripe) bananas (plus 1 additional banana if you’d like to bake it into the top of the loaf)
6 tablespoons butter, melted
2 eggs
1 teaspoon vanilla extract
⅓ cup whole milk plain yogurt
½ cup chocolate chips (I prefer to use mini)
Preheat the oven to 350 degrees. Grease a 9in x 5in loaf pan and set aside.
In a large bowl, whisk flour, sugar, cinnamon, baking soda, and salt.
In a medium bowl, mash bananas with a fork. Add butter, eggs, vanilla, and yogurt. Whisk until combined.
Fold the banana mixture into the large bowl with the dry ingredients. Stop mixing as soon as the flour disappears. Then fold chocolate chips into the batter.
Put the batter in the prepared loaf pan. Halve the additional banana. Press halves into the top of the batter.
Cook for 55-60 minutes, or until golden brown!
Let the banana bread cool in the pan for about 30 minutes before removing and serving.
