This isn’t really a summer recipe but I always end up with over ripe bananas when it’s warm outside. This bread is a great take-a-long for any get together and everyone will be asking you for the recipe.
I think banana bread is one of the first things I ever baked. I’m always open to a new recipe and if there’s chocolate in it, all the better. It does seem that typically when I add chocolate chips the bread cooks unevenly. It’s usually okay with me; there’s really nothing wrong with warm, gooey chocolate, but sometimes it just doesn’t cook through.
A friend offered this recipe at an end of the year school party. It was still warm and perfect. There are a few tricks to the recipe, but it remains quite basic and simple. Be sure and melt the chips before adding the batter to them. Once the batter and the chips are combined, use a knife to drag and swirl the batter.
Enjoy making this recipe with farm fresh eggs and organic yogurt. It’s a dessert with the redeeming quality of bananas, and fresh healthy ingredients.
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter softened
1 1/2 cups mashed ripe bananas (about 3)
2 eggs (or 1/2 cup egg beaters or egg substitute)
1/3 cup plain or vanilla low-fat yogurt
1/2 cup semi sweet chocolate chips
Pre-heat oven to 350
Lightly spoon flour into dry measuring cups and level with a knife.
Combine the flour, baking soda and salt - stirring with a whisk.
Place sugar and butter in a large bowl - beat with mixer at medium speed until well blended
Add bananas, eggs and yogurt - beat until blended.
Add flour mixture - beat at low speed until moist.
Place chocolate chips in a medium microwave safe bowl and microwave on high 1 minute or until almost melted stirring until smooth and cool slightly
Add 1 cup batter to chocolate stirring until well combined.
Swirl batters together using a knife
Bake @ 350 for about 1 hour - 1hour 15 minutes or until a wooden toothpick comes out clean
Cool 10 minutes in pan on wire rack