Banana Bread with Mini Chocolate Chips
Lazy Sunday mornings are made for Banana Bread and long walks with the Nut. It is gorgeous in Texas right now so we are outside as much as possible to enjoy it before the hot weather hits.
It’s worth keeping a couple ripe bananas in the freezer that you can pull out at any time to make this. Baking Tip: Frozen bananas are actually easier to mash. (You can actually use them to make a quick banana ice cream in a blender! I’ll have to blog about that!)
I made this the day before and let it cool overnight that way I could sleep in. J I like my sleep. My apartment still smelled good when I woke up and boy was this good. A perfect way to spend a lazy day.
2 cups all-purpose flour
¾ cup sugar
¾ teaspoon baking soda
½ teaspoon salt
3 very ripe bananas, mashed well (1 ½ cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs, lightly beaten
¼ cup plain yogurt
1 teaspoon vanilla extract
1 ¼ cups walnuts toasted (optional) or mini chocolate chips (about ½ cup)
Preheat oven to 350 degrees. Generously coat a 9×5 loaf pan with vegetable oil spray.
Whisk flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl. Gently fold the banana mixture into the flour mixture until just combined. Fold in the nuts or chocolate chips (if using). Do not overmix. The batter will look thick and chunky.
Scrape the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the top comes out with just a few crumbs attached. Let the loaf cool for 10 minutes before unmolding. Then let cool for 1 hour.