Ingredients:

  • 3 large overripe bananas (approx. 1.5 cups mashed)
  • 0.5 cup (113g) unsalted butter, melted and slightly cooled
  • 0.75 cup (150g) light brown sugar, packed
  • 1 large egg, room temperature
  • 0.25 cup (60g) full-fat Greek yogurt or sour cream
  • 1.5 tsp pure vanilla extract
  • 1.5 cups (190g) all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 2 tbsp semi-sweet chocolate chips (for topping)

Instructions:

  1. Preheat the oven. Set it to 180°C (350°F) and line your 9x5 pan with parchment. Note: The overhang helps you lift the bread out later.
  2. Mash the bananas. Use your potato masher in a large bowl until they are a liquid slurry with few lumps.
  3. Add the fats. Stir in the 0.5 cup melted butter until fully incorporated and shiny.
  4. Whisk in sugar and egg. Mix in the 0.75 cup brown sugar, the egg, 0.25 cup yogurt, and 1.5 tsp vanilla.
  5. Whisk until smooth. You want the mixture to look like a thick, pale tan liquid.
  6. Sift in dry ingredients. Add the 1.5 cups flour, 1 tsp soda, and 0.5 tsp salt.
  7. Fold gently. Use a spatula to mix until just a few streaks of flour remain. Note: Overmixing creates gluten, which makes the bread rubbery.
  8. Add the chips. Fold in the 1 cup of semi sweet chocolate chips until evenly distributed.
  9. Transfer to pan. Pour the batter into the prepared pan and sprinkle the extra 2 tbsp chips on top.
  10. Bake for 1 hour. Cook until a skewer comes out clean or with just a few moist crumbs.