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chocolate chip banana yogurt bread

Chocolate Chip Banana Bread With Yogurt

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon
  • 1 Loaf pan
  • 1 Spatula
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 3 large ripe bananas mashed
  • 2 large eggs
  • 1 cup plain yogurt
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon optional
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts optional
  • 1 tablespoon butter softened for greasing pan
  • 1 tablespoon flour for dusting pan

Instructions
 

  • Preheat the oven to 350°F and grease and flour the loaf pan.
  • In one mixing bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • In the second mixing bowl mash the bananas until mostly smooth.
  • Whisk the eggs, yogurt, melted butter, granulated sugar, brown sugar, and vanilla into the mashed bananas until well combined.
  • Gently stir the dry ingredients into the wet mixture until just combined and no dry streaks remain.
  • Fold in the chocolate chips and walnuts with the wooden spoon, being careful not to overmix.
  • Scrape the batter into the prepared loaf pan and smooth the top with the spatula.
  • Bake the banana bread for 50 to 60 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Place the loaf pan on the cooling rack and let the bread cool in the pan for 10 minutes.
  • Carefully remove the bread from the pan and let it cool on the rack for another 10 minutes before slicing and serving.

Notes

For best results, use very ripe bananas with lots of brown spots for maximum sweetness and flavor, and make sure the melted butter has cooled slightly so it does not curdle the yogurt and eggs. Do not overmix once the flour is added or the bread can turn dense instead of tender, and check for doneness in multiple spots since chocolate chips can sometimes coat the toothpick. If the top is browning too quickly, tent the loaf loosely with foil for the last 10 to 15 minutes of baking. Letting the bread rest helps it slice cleanly, and it actually tastes even better the next day, so consider baking it ahead and storing it tightly wrapped at room temperature.
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