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  • Writer's pictureBiagio D

Banana Chocolate Chip Bread

Enjoy warm any time or freeze as muffins during the summer for a chilly treat.



Ingredients:

½ cup butter, melted

¾ cup brown sugar (light or dark), packed

2 eggs

1/3 cup vanilla Greek yogurt (or plain Greek yogurt and 1 teaspoon of vanilla)

2 cups bananas (about 3 large ripe bananas), mashed

1 teaspoon baking soda

2 cups whole-wheat flour (or all purpose)

pinch of salt

½ teaspoon ground cinnamon

3/4 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix the brown sugar and butter with a hand mixer until smooth.

3. Beat in the eggs one at a time.

4. Mix in the Greek yogurt and mashed bananas.

5. Add in the flour, baking soda, salt, and cinnamon. Combine on low to medium speed with the mixer. Add in the chocolate chips.

6. FOR MUFFINS: Use an ice cream scooper to portion muffins into lined muffin tins. Bake for 21 minutes. This recipe makes about 18 muffins.

7. FOR BREAD: Fill a parchment lined bread tin with batter. Bake for 30 minutes. Cover the loaf with foil to prevent burning. Cook for another 30 minutes or until a toothpick comes out clean. Tap the edges of the tin until you feel the bread come loose and allow to cool completely before removing.

8. FOR CAKE: Split the batter between two parchment paper-lined 8 inch tins and bake for 29 minutes or until a toothpick comes out clean. Tap the edges of the cake tins until you feel the cakes come loose and allow to cool completely in the tins. Once cool, layer buttercream onto the base cake and place the second cake layer on top. Chill in the fridge for at least 1 hour before serving.

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