This classic recipe kicked up with three different types of chocolate chips is the best way to use up overripe bananas, the BEST Chocolate Chip Banana Bread Recipe ever made.
Keyword: banana bread, chocolate
Author: The Suburban Soapbox
1 2/3cupsmashed ripe bananaabout 3 bananas
1/4cupplain fat free Greek yogurtI used Chobani
2cupsall purpose flourI used King Arthur
1/4 cupsemisweet chocolate chips
1/4cupdark chocolate chunks
1/4 cupmilk chocolate chips
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
Fold in 3/4 of the chocolate chips.
Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and sprinkle the remaining chocolate chips on top.
Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
Banana Bread can be made up to 3 days in advance and stored in an airtight container at room temperature.To freeze: Wrap tightly in plastic wrap and then wrap again with foil. Freeze for up to 3 months. Thaw completely before serving.