I’m not usually one to eat banana bread, mostly because I’m not one to eat bananas. However, my BF eats them almost every day and recently when he went without for a few days we ended up with bananas that were too mushy/over-ripe. As I saw him make a move to toss them out the trash I swatted his arm and grabbed the bananas. In most cases, yeah toss away the fruit that has gone bad. But in this case, they hadn’t gone bad they were just perfect for chocolate chip banana bread.
So, if you’ve got some over-ripened bananas hanging around in your house this is the recipe for you…or if you want to buy some bananas with the sole purpose of over-ripening, that’s great too. I made this recipe below for 1 loaf of bread, but when I make it I double these ingredients and make enough for 2 loafs. A 9x5” pan works great or a few mini loaf liners would work as well.
If you try this recipe out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.
½ cup butter (1 stick), melted
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1½ cups flour
1 teaspoon baking soda
1 teaspoon salt
½ cup plain yogurt (I use Greek yogurt)
2 over-ripe bananas, mashed
1 cup chocolate chips
Preheat the oven to 350° F and prep your 9x5” loaf pan with oil and/or parchment paper.
Stir the melted butter and sugar together in a bowl. Add in the eggs one at a time and mix until incorporated. Stir in the vanilla extract.
In a separate bowl mix your flour, baking soda, and salt. Add the dry mixture into the wet ingredient bowl and stir until incorporated.
Also add the yogurt and mashed bananas into the bowl and stir until all is mixed thoroughly, but be sure to not over mix.
Toss in the chocolate chips and give it a few final stirs.
Pour the mixture into your greased/lined pan and smooth the top.
Place the pan into the oven for 50-60 minutes or until your cake tester/toothpick comes out clean.
Remove and place on a cooling rack.