You’re probably checking out this recipe because you’ve got some over-ripe bananas or you know that you’re going to have some in a few days 😉
This recipe is actually JUST like my Nutella Banana Bread recipe, but instead of using Nutella, I added in semi-sweet chocolate chips.
3 extra-ripe bananas (the more brown they are the better)
3/4 cup vanilla greek yogurt (if you don’t have vanilla yogurt, substitute plain yogurt and add a tsp of vanilla extract)
6 tablespoons unsalted butter (melted)
2 eggs (room temperature)
2 cups all purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/2-3/4 cup crushed walnuts (optional)
1 cup semi-sweet chocolate chips
5-6 mini-loaf pans or 1 large loaf pan (I love using the disposable loaf pans that you can pick up at the supermarket – no mess, no worries!)
Step 1: Preheat oven to 325°F.
Step 2: Smash bananas using a fork. Stir in melted butter, vanilla yogurt, and eggs. NOTE: Yogurt makes the bread SUPER moist!
Step 3: Combine flour, sugar, salt and baking soda in a separate bowl.
Step 4: Fold dry ingredients into wet ingredients. Add walnuts and chocolate chips and continue to fold until all ingredients are combined.
Step 5: Line the loaf pan(s) with parchment paper. This will make removing the banana bread sooooo much easier. If you don’t have parchment paper on hand, use a baking spray.
Step 6: Fill the loaf pans(s) with the banana bread mix until around 3/4 full and pop into the oven until fully baked and golden. I test it using a toothpick/wooden skewer. I know the bread is done when it comes out clean.