Sunday, May 30, 2010

Chocolate Chip Banana Bread

We usually eat all of our bananas before they can get to that overripe stage that's perfect for baking. However, last weekend we ended up with some lovely brown-spotted bananas in our fruit bowl, begging to be made into a tasty baked good. I had never made banana bread before, so I pulled up a recipe on the Cooking Light website. I made a few changes: using vanilla yogurt instead of the regular, and adding a handful of chocolate chips to the batter. This doesn't taste "light" at all (probably because there's half a stick of butter in it; ahem), and we've been enjoying it for breakfast all week long.

Chocolate Chip Banana Bread
Adapted from Cooking Light


2  cups  all-purpose flour
3/4  teaspoon  baking soda
1/2  teaspoon  salt
1  cup  sugar
1/4  cup  butter, softened
2  large eggs
1 1/2  cups  mashed ripe banana (2-3 bananas)
1/3  cup  vanilla low-fat yogurt
1/2  teaspoon  vanilla extract
1/2 cup chocolate chips
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Fold in chocolate chips. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf

Download a printable recipe.

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