Ingredients
Method
Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Combine Butter and Sugars:
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and paste-like. Use a whisk or an electric mixer to achieve the right consistency.
Add Wet Ingredients:
- Stir in the mashed bananas, followed by the eggs, Greek yogurt (or sour cream), and vanilla extract. Mix until fully combined.
Incorporate Dry Ingredients:
- Gradually fold the dry ingredients into the wet mixture. Stir gently to avoid overmixing.
Add Chocolate Chips:
- Fold in ¾ cup of mini chocolate chips, ensuring they are evenly distributed. Reserve a handful of chocolate chips for topping.
Prepare the Batter:
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle the reserved chocolate chips over the batter.
Bake:
- Bake in the preheated oven for 1 hour to 1 hour and 15 minutes. Test doneness by inserting a toothpick into the center—it should come out with a few moist crumbs.
Cool:
- Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Bananas: Use overripe bananas for the sweetest and most flavorful bread.
- Substitutions: Swap Greek yogurt for sour cream or buttermilk for a similar texture.
- Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap the cooled loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
- Optional Add-Ins: Mix in chopped walnuts, pecans, or shredded coconut for added texture.