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
- 6 T butter
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup milk chocolate chips (I use Nestle’s)
- 3 bananas
- 2 eggs
- 1 tsp vanilla
- 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.
Slice bananas, then mash them well using a fork.
Into a large bowl, beat the eggs with a fork. Stir in the bananas, vanilla, yogurt, and melted butter. 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). Pour in batter, smoothing top. Bake at 350º F for 55 minutes. Let rest in pan for 5 minutes before removing to a wire rack to cool.