My family loves bananas; we eat two bunches a week, so it’s rare we have overly ripe, darkly spotted bananas around for baking. Last week, we overbought just so we could make banana bread. I love the below recipe because the bread comes out very moist, yet dense, with just the right amount of banana flavor complemented with chocolate chips.
I have no idea where I found this recipe. It’s scribbled on white printer paper in barely legible handwriting.
Banana Bread
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 stick butter, softened
- 3/4 cup sugar
- 2 large eggs
- 3 very ripe bananas, mashed
- 2/3 cup plain yogurt
- 1 teaspoon vanilla
- 4 ounces semisweet chocolate chips
1. Preheat oven to 325º. Butter a loaf pan. (Mine is 9 by 5 by 3 inches.)
2. In a small bowl, stir flour, baking soda, salt, and cinnamon.
3. In a large mixing bowl, beat butter and sugar until pale and fluffy. Beat in eggs one at a time until mixed. Beat in bananas, yogurt, and vanilla.
4. Mix in flour mixture on low until combined. Fold in chocolate chips. Pour into loaf pan.
5. Bake about 50-60 minutes, until golden brown and toothpick comes out clean.
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Comments
If you turn down the oven temperature to 325 degrees and bake your banana bread for one hour it should come out perfect. Test it by inserting a knife in the middle. If the knife comes out
clean your bread is done with no hard overbaked crust. Works
every time for me. Good luck.