Moist Chocolate Banana Loaf (Print Version)
# Ingredients:
→ Main Ingredients
01 -
140g mini chocolate chips, plus extra for decoration
02 -
110g melted unsalted butter
03 -
100g granulated white sugar
04 -
100g packed brown sugar
05 -
380g overripe bananas, mashed (around 3 to 4 medium)
06 -
130g Greek yogurt (2%) or sour cream
07 -
2 large eggs
08 -
1 tsp vanilla extract
09 -
1/2 tsp salt
10 -
1 tsp baking soda
11 -
180g plain all-purpose flour or a gluten-free baking blend
# Instructions:
01 -
Set your oven to 325°F (162°C). Prepare a 9×5 loaf pan by greasing it and adding a parchment lining.
02 -
Grab a bowl and whisk together the flour, salt, and baking soda. Put this aside for later.
03 -
In another bowl, stir the melted butter with both sugars until it’s thick and slightly pasty. Use a handheld whisk or a mixer if you’d like.
04 -
Mix in the mashed bananas with the butter and sugars. Toss in the yogurt, eggs, and vanilla extract. Stir until everything’s looking smooth.
05 -
Slowly combine the dry mixture with the wet one. Stir gently until it just comes together, then add the chocolate chips last.
06 -
Spoon your batter into the prepared pan, spread it even, and add a handful of chocolate chips on top if you feel fancy.
07 -
Pop it in the oven for about 60–75 minutes. Check with a toothpick; it should come out with just a little moisture. Let the loaf cool completely before taking it out of the pan. Store it in an airtight container at room temperature.
# Notes:
01 -
Swap flour for a gluten-free blend if you want it gluten-free, and use the chocolate chips as usual.