Fluffy Chocolate Chip Banana Bread
Equipment
Ingredients
Wet Ingredients
ripe bananas (mashed)
3 piece
salted butter (browned)
113 g
brown sugar
100 g
granulated sugar
50 g
large egg (room temperature)
1 piece
plain greek yogurt
60 g
vanilla paste
13 g
Dry Ingredients
all-purpose flour
210 g
baking powder
4 g
baking soda
3 g
salt
3 g
cinnamon
2 tsp
mini chocolate chips
100 g
Instructions
Preheat oven and prepare pan
Preheat oven to 190°C and line a loaf pan with parchment paper.
Mix dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
Mix wet ingredients
In another bowl, whisk the mashed bananas and browned butter until combined. Add the brown sugar and granulated sugar and mix until smooth.
Add remaining wet ingredients
Add the egg, greek yogurt, and vanilla paste and whisk until the batter is smooth.
Combine wet and dry ingredients
Add the dry ingredients into the wet ingredients and gently fold until mostly combined with a few streaks of flour remaining. Add the mini chocolate chips and fold just until incorporated. Avoid overmixing so the loaf stays soft and fluffy.
Prepare for baking
Pour the batter into the prepared loaf pan and smooth the top. Add extra chocolate chips on top if desired.
Bake the banana bread
Bake for 5 minutes at 190°C, then reduce the oven to 175°C and bake for 40–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the loaf
Let the loaf cool in the pan for about 15 minutes, then transfer to a rack to cool completely.
Original recipe
Storage
Wrap tightly in plastic wrap or foil. Can be frozen for up to 1 month. Thaw overnight in refrigerator before reheating.
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