B-A-N-A-N-A-S! Last week, while MCH was down, I was experimenting with a bunch of recipes. I love to bake and try to lighten them up if it won’t sacrifice flavor. This chocolate chip banana bread is one of my most successful recipes ever. I made it on Friday afternoon and by the time I returned home Sunday the entire loaf was gone!
The key to my recipe was whipping the bananas with the vanilla until they were nearly liquid. Adding the vanilla as your first step allows the flavors to blend. The mixture should resemble soup:
Next I creamed the butter, yogurt and eggs. This mixture will be a little thicker than the bananas but still liquidy.
Bake and admire your masterpiece.
Makes 16 servings
3 very ripe bananas, mashed
2 teaspoons vanilla extract
2 tablespoons butter
1/4 cup Greek yogurt
1-1/2 cups brown sugar
2/3 cup Greek yogurt
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons baking soda
1 cup Whole Wheat Flour
1 1/2 cups Cake flour
2 cups Dark Chocolate Chips (I used 60% Cocoa)
- Preheat your oven to 350 degrees F. Prepare your pan – I lined a 9X9 inch pan with parchment paper. You can also grease and four it if that’s your preference.
- Take your 3 rip bananas and blend them with the vanilla until they are liquefied - I used the highest setting on the blender.
- Now in a large bowl, cream the butter and yogurt and gradually add in the sugar until it has a whipped appearance. Mix in the eggs one at a time until it looks super creamy. Pour in the banana mixture and beat for another minute.
- In a smaller bowl mix the salt, baking soda and flours. Add this to the liquid mixture alternating with the additional yogurt. Caution: your batter will look grainy because of the whole wheat flour, be careful not to overmix. 3 minutes on medium should do the job right.
- Mix in your chocolate chips and any additional goodies – I recommend raisins, walnuts, coconut and even cranberries. Pour the batter into the prepared pan and don’t forget to scrape those sides. You don’t want any of this to go to waste!!
- Bake for 45-50 minutes hour or until a toothpick inserted in center comes out clean.