A banana bread so moist with a crispy crust and an added flavor contrast of chocolate will make one sweet breakfast.
I am the worst when it comes to leaving bananas to ripen. THE worst! I buy them with good intention to eat one each morning with breakfast but then I forget about them. It also doesn’t help that one minute they’re a solid bright yellow and then the next they’re spotted. Ok, well I may be exaggerating here a bit on how quick bananas ripen but if I forget to eat it, it does make it worse. Plus, it’s impossible for me to eat 5-6 bananas before they become grossly mushy.
You know what they say, “when life gives you bananas make banana bread!” Just kidding! This saying really applies to lemons but honestly, what do you do with overly ripe bananas?
I always resort to banana bread just as I did with my blueberry banana sour cream bread which by the way, was amazing! This time, I substituted blueberries for chocolate and sour cream for non-fat yogurt. This quick bread results with a moist interior and a desirable crispy crust. Slather butter on a warm slice accompanied with your morning coffee or tea and it will make one tasty sweet breakfast.Print
- 1 cup bittersweet chocolate chips
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3 medium ripe bananas, mashed
- 1/2 cup non-fat yogurt
- Heat oven to 350 degrees F. Line a 9×5-inch baking pan with aluminum foil leaving some foil to hang over two opposing sides for easy removal. Grease and flour foil; set aside.
- In a medium microwaveable bowl, melt chocolate chips on HIGH for 30 seconds, stir and continue to heat at 30-second intervals until chocolate chips have melted; set aside to cool. NOTE: if 1 or 2 chips haven’t completely melted, continue to stir until melted- DO NOT reheat as this may burn the chocolate.
- In a medium bowl, whisk together flour, baking soda and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar together. Note: mixture may be crumbly.
- Gradually add eggs one at a time and continue mixing. Add bananas and yogurt and mix until thoroughly combined.
- Gently fold in flour mixture to the banana mixture and continue folding until all of the flour mixture is combined.
- To make the chocolate-banana batter, mix 1 1/2 to 2 cups of batter into the melted chocolate.
- Scoop 1/2 cup of either banana or chocolate-banana batter into one corner of the baking dish. Repeat using the other batter and continue to drop scoops to form a “checkerboard design” across the pan.
- Using a toothpick or long skewer, insert into chocolate and create a swirl into the banana portion of the batter. Do not over swirl or you will not be able to see the contrast of banana to chocolate-banana.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted deep into the center comes out clean.
- Allow to cool in pan until cool to the touch. Once outside of pan has cooled, remove bread and continue cooling or cut 1 inch-thick slices and serve warm. ENJOY!
- As with all loaf quick breads, it is normal and desired to have a crack length-wise down the center of the bread.
- full-fat yogurt is okay to use.
- any variation of chocolate chips (ex: semisweet, milk, dark) may be substituted for bittersweet.