Description
A delicious and moist banana bread made with overripe bananas and chocolate chips.
Ingredients
Scale
- 1 1/2 cups mashed overripe bananas (about 11 ounces or 3 large)
- 1 large egg
- 1/3 cup plain Greek yogurt (nonfat or vanilla)
- 2 tablespoons canola oil (or melted cooled coconut oil)
- 1/3 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 1/2 cups white whole wheat flour
- 3/4 cup semisweet chocolate chips (or chopped dark chocolate, optional)
Instructions
- Place the rack in the center of your oven and preheat the oven to 350 degrees F.
- Lightly grease an 8 x 4-inch loaf pan with nonstick spray and set aside.
- Mash the bananas in the bottom of a large bowl until mostly smooth.
- Whisk in the egg, then the yogurt and oil.
- Whisk in the brown sugar, maple syrup, and vanilla.
- Sprinkle the baking soda, cinnamon, and salt over the top, then stir until combined.
- Gently stir in the flour until barely combined, then fold in any mix-ins.
- Scrape the mixture into the prepared pan.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Check at the 35-minute mark and tent with foil if the bread is browning too quickly at the corners.
- Place the pan on a wire rack and let cool for 15 minutes.
- Remove from pan and place on rack to finish cooling completely (for neat slicing), or enjoy warm.
Notes
- This banana bread is best made with overripe bananas for sweetness.
- If you prefer a sweeter bread, you can substitute vanilla Greek yogurt for plain.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg