Anyone else a sucker for a reeeaallll good banana bread? It's the perfect cure to the cloudy day blues or when you've been stuck inside. Let's just say at the beginning of quarantine and the big ice storm Texas had last year, banana bread was on the regular rotation.
I've been on the hunt for the best banana bread recipe for a while and you guys, I finally found it. This banana bread recipe from Butternut Bakery is the winner. I've posted it on our social media a few times and every time I do, people ask me for the recipe. It's so moist, has chocolate chips throughout, and is has just the right amount of sweetness.
While it's already starting to get warmer here in Texas, I know that a lot of you still have a month or so of snow left. So while you're stuck inside on snow days, bake up some of this yummy banana bread for your fam! It's an instant spirit lifter and your family will love you forever. Scroll down for the full recipe!
CHOCOLATE CHIP BANANA BREAD
- 1 1/2 cups ripe and mashed banana (3-4 medium bananas), measured
- 1/2 cup packed light brown sugar
- 1/2 cuP granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt or sour cream
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mini chocolate chips + a handful more for sprinkling on top
- Preheat your oven to 325°F and grease and line a 9×5 loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.
- Add in your mashed bananas followed by the eggs, yogurt, and vanilla.
- Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.
- Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
*recipe from Butternut Bakery