On its own, banana bread is delicious. Add in chocolate chips and you really up your game.

So often banana breads are mushy, especially along the top. This recipe, adapted from America’s Test Kitchen, is moist, but not mushy – even days later (if it lasts that long).

CHOCOLATE CHIP BANANA BREAD

• 84g (6 T) butter
• 250g (2 cups) all-purpose flour
• 143g (3/4 cup) sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 120g (3/4 cup) milk chocolate chips (I use Nestle’s)
• 3 bananas
• 2 eggs
• 1 tsp vanilla
• 55g (1/4 cup) plain yogurt

Preheat oven to 350º Fahrenheit.

Melt butter, then set aside to cool a bit while you prepare the rest of the recipe.

Into a bowl, combine the flour, sugar, baking soda, salt, and chocolate chips. Set bowl aside.

Slice bananas, then mash them well using a fork.

Into a large bowl, beat the eggs with a fork. 

Add in the bananas, vanilla, yogurt, and melted butter to the beaten eggs. Stir together, just to blend.

Fold in the flour mixture just until incorporated – you don’t want to overmix or it will become tough.

Grease and flour a loaf pan (I use Pyrex). Line bottom with baking paper.

Pour in batter, smoothing top.

Bake at 350º F for about 55 minutes. To know is it’s done, press on the split on top. If it’s damp, continue baking a few more minutes. Continue until it’s dry in the split. Remove from oven and let rest in pan for 20 minutes before removing to a wire rack to cool.