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!
Keyword Banana Bread, Chocolate Chip Banana Bread
Prep Time 10minutes
Cook Time 50minutes
2cupsall purpose flour
1cuppecanstoasted and coarsely chopped
3bananasvery ripe and mashed well (about 1 1/2 cups)
1/4cupplain greek yogurt
2large eggsbeaten lightly
6tablespoonsunsalted buttermelted and cooled
1 1/2teaspoonsvanilla extract
1cupsemi-sweet chocolate chips
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.
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