Banana Bread

I am so proud to say that I THINK I found the BEST banana bread recipe. As i’ve said in the past, baking is not my strong suit, BUT i’m trying! I tried Erin McDowell’s Chocolate Chip Banana Bread and it was amazing! So moist, not too sweet, reminded me of fall, and it really hit the spot! I made mine in a bundt cake pan which made it really pretty and much more fun to eat.

Ingredients

4 very ripe medium bananas, peeled and mashed

6 tablespoons unsalted butter, melted

⅓ cup plain Greek yogurt or sour cream

1 cup/220 grams light or dark brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon fine sea salt

1 cup dark chocolate chips (if you enjoy milk chocolate i’m not sure we can be friends)

Coarse sanding or turbinado sugar, as needed for finishing (optional)

Directions

Heat the oven to 350 degrees. Lightly grease your pan. In a large bowl, mash the bananas using a fork. Then, whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined. In a separate bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Lastly, stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. Sprinkle the top with turbindo sugar. bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it’s baked through, loosely cover with foil. Let cool in the pan for 10 minutes before cooling completely.