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Loaf of dark chocolate chip banana bread with 2 slices

Chocolate Chip Banana Bread

Delicious banana bread made even better with chocolate chips
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour 10 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Dessert, Snack
Servings 10 servings

Equipment

  • Loaf pan

Ingredients
  

  • 2 cups all-purpose flour (10 ounces)
  • ¾ cup granulated sugar (5 ¼ ounces)
  • ¾ tsp baking soda
  • ½ tsp salt
  • 3 large very ripe bananas (mashed well to make 1 ½ cups)
  • 6 tbsp unsalted butter (melted and cooled) - ¾ stick
  • 2 large eggs
  • ¼ cup whole or low fat plain Greek yogurt
  • 1 tsp vanilla extract
  • ¾ cup semi-sweet or dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Spray a 9 5/8 inch by 5 1/2 inch loaf pan with baking spray, or grease and flour it.
  • Whisk the flour, sugar, baking soda, and salt together in a large bowl.
    2 cups all-purpose flour, ¾ tsp baking soda, ½ tsp salt, ¾ cup granulated sugar
  • In a medium bowl, combine the mashed bananas, melted butter, eggs, yogurt, and vanilla together.
    3 large very ripe bananas, 6 tbsp unsalted butter, 2 large eggs, ¼ cup whole or low fat plain Greek yogurt, 1 tsp vanilla extract
  • Fold the banana mixture into the flour mixture with a rubber spatula until the dry ingredients are just incorporated. Fold in the chocolate chips.
    ¾ cup semi-sweet or dark chocolate chips
  • Using the rubber spatula, transfer the batter into the prepared loaf pan and smooth the top. Bake about 55-60 minutes, rotating after 30 minutes. It is done when the top is golden brown and a toothpick inserted into the center comes out with just a few crumbs attached.
  • Cool the loaf in the pan for 10 minutes. Then turn it out and continue cooling on a wire cooling rack for at least 1 hour before serving.

Notes

This loaf should be stored tightly wrapped in plastic wrap, or in a cake carrier, for up to 4 days.