Banana Bread Recipes

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.