Do you ever buy bananas and then buy more bananas and are suddenly being taken over by too many ripe ones in your house at one time??? It happens to me every once in a while. This is when I make a batch or two of banana bread. Of course, my kids never really liked banana bread…until I added the chocolate chips. Then it became breakfast, or a snack, or a treat, or even a gift to a teacher one or two times!
This is the recipe I use to make the bread. Like I said…I almost always double it and make 4 medium loaves. You can use any size bread or muffin you prefer…just change the time you bake them! Enjoy!
(by the way…these freeze beautifully)
Banana Bread with Chocolate Chips
2 c. flour
3/4 cup sugar
1 tsp baking soda
3/4 tsp sea salt
3 ripe bananas, squished with your hands
6 Tbs butter, melted and cooled
1/4 cup Greek Yogurt, plain
1 1/2 tsp vanilla extract or 1 tsp vanilla bean paste
1/2-1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease loaf or muffin tins well.
Combine the flour, sugar, baking soda and salt in a large bowl. In a separate bowl, combine the bananas, butter, eggs, yogurt and vanilla. Gently combine the wet ingredients into the dry. Be sure all flour is incorporated. Now add the chocolate chips. Pour into prepared pans and bake until a tester comes out clean. In my case for medium loaf pans, I baked for 48 minutes. Let cool in loaf pans for 20 minutes or so then flip onto wire racks to finish cooling.
What do I love about this recipe? I love to use up the ripe bananas before the fruit flies carry them away. I also love when my kids and their friends ask me to bake my banana bread.
What don’t I love about this recipe? Nothing…if I didn’t love it, I would make a different recipe!