This chocolate chip banana bread is made sans oil and instead uses Greek yogurt to add moisture. This is easily the best banana bread recipe I've ever made!
Course Snack
Cuisine American
Keyword Banana Bread, Chocolate Chip Banana Bread
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Servings 9people
Calories 478.53kcal
Ingredients
2cupsall purpose flour
¾cupgranulated sugar
¾teaspoonbaking soda
½teaspoontable salt
1cuppecans, toasted and coarsely chopped
3bananas, very ripe and mashed well (about 1 ½ cups)
¼cupplain greek yogurt
2large eggs, beaten lightly
6tablespoonsunsalted butter, melted and cooled
1 ½teaspoonsvanilla extract
1cupsemi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees F. Grease and flour bottom and sides of a 9-by-5-by-3-inch loaf pan and set aside.
Whisk first five ingredients together in large bowl; set aside.
In a medium bowl mix mashed bananas, yogurt, eggs, butter, vanilla and chocolate chips. Gently fold banana mixture into dry ingredients until just combined. Scrape batter into prepared loaf pan.
Bake for about 50-60 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan for 5 minutes then transfer to wire rack. Serve warm with a swath of sweet butter or at room temperature with a cold glass of milk.
Notes
If you need to ripen your bananas quickly, poke them all over with a fork and then bake them at 350 degrees F for 15 to 20 minutes, or until browned. Let the bananas cool completely before adding them to the batter.
Recipe slightly adapted from The New Best Recipe Cookbook from Cook's Illustrated