Chocolate Chip Banana Bread
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Serving12
Banana bread is always my go-to solution when I have overly ripe bananas. This recipe has been my favorite for years. Since chocolate chips are my choice addition to it, I decided to play around with the fat in the recipe, to make it a little bit lighter. In my original recipe, I use 1 stick of unsalted butter (1/2 cup). In my updated recipe, I replaced half the butter for a half cup of vanilla Greek yogurt. I’ve tried it in zucchini bread and it worked so well, that I had to try it in my banana bread. It came out so moist and delicious, you won’t even notice the missing butter.
STEP 1
Begin by preheating the oven to 375 degrees. Lightly spray a 9×5 loaf pan with non-stick spray.
STEP 2
Soften the butter by taking it out of the fridge a few hours in advance or microwave it for 30 seconds. Using a hand mixer or stand mixer, beat the softened butter with the sugar for about a minute. Add 2 of the bananas and mix on medium speed for 30 seconds.
STEP 3
Add the eggs, Greek yogurt, vanilla extract and mix well. I used vanilla Greek yogurt because that’s what I had on hand, but you can use plain Greek yogurt or even regular low-fat yogurt.
STEP 4
In a separate bowl add the flour, baking soda, and salt. Whisk to combine.
Slowly add the dry ingredient to the wet ingredients and mix on medium speed until fully combined. Using a rubber spatula, bring down all the sides and mix well.
STEP 5
Lastly, add the cup of chocolate chip and mix to combine.
Pour the batter into the loaf pan and bake for 55-60 minutes. Insert a toothpick or knife into the center the bread to check if it is done.
Once the bread has fully cooled, cut into 12 slices. This bread tastes even better the next day.
Store at room temperature or in the refrigerator for up to a week.
Chocolate Chip Banana Bread
Ingredients
- 4 Bananas
- 2 cups All-Purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking Soda
- 3/4 cup Brown Sugar
- 1/4 cup White Sugar
- 1/4 cup Unsalted Butter
- 2 Large Eggs
- 1/2 cup Greek Yogurt
- 1 tsp. Vanilla Extract
- 1 cup Chocolate Chips
Instructions
- Begin by preheating the oven to 375 degrees. Lightly spray a 9x5 loaf pan with non-stick spray.
- Soften the butter by taking it out of the fridge a few hours in advance or microwave it for 30 seconds. Using a hand mixer or stand mixer, beat the softened butter with the sugar for about a minute. Add 2 of the bananas and mix on medium speed for 30 seconds.
- Add the eggs, Greek yogurt, vanilla extract and mix well. I used vanilla Greek yogurt because that’s what I had on hand, but you can use plain Greek yogurt or even regular low-fat yogurt.
- In a separate bowl add the flour, baking soda, and salt. Whisk to combine.
- Slowly add the dry ingredient to the wet ingredients and mix on medium speed until fully combined. Using a rubber spatula, bring down all the sides and mix well.
- Add the remaining 2 bananas and mix for another 30 seconds on medium speed.
- Lastly, add the cup of chocolate chip and mix to combine. Pour the batter into the loaf pan and bake for 55-60 minutes. Insert a toothpick or knife into the center the bread to check if it is done.
- Once the bread has fully cooled, cut into 12 slices. This bread tastes even better the next day. Store at room temperature or in the refrigerator for up to a week.
Nutrition
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