Banana Bread is the go-to when those bananas you bought a few days ago have been malingering in the fruit bowl a little too long. This recipe will use up two of those dark, mushy dudes and make anyone within sampling distance pretty darn happy.
Just look at that slightly crunchy exterior and all the melty chocolate goodness inside. Yummo!
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| © Rhiann Wynn-Nolet |
1/4 C butter
2/3 C white granulated sugar
2 eggs
1/2 tsp vanilla (real, not imitation)
8 oz. plain Greek yogurt
2 bananas, mashed
2 C flour
1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 C milk chocolate chips
Directions:
1. Spray loaf pan with cooking spray. Preheat oven to 350 degrees F.
2. Combine flour, baking powder, baking soda, and salt. Stir in chocolate chips. Set aside.
3. Melt butter in a large bowl in the microwave (you want it melted, not boiling hot).
4. Stir the sugar and then the vanilla into the melted butter.
5. Add eggs, one at a time, keep stirring so the cold eggs don't make the butter get lumpy.
6. Stir in bananas, then yogurt.
7. Add dry ingredients to wet ingredients in 3-4 batches, stirring to moisten after each addition.
8. Pour batter into pan.
9. Cook 55-65 minutes. Check for doneness with a toothpick.
10. Let cool 10-15 minutes and then remove from pan.
Tempting though it will be to dive right in, you should wait a half hour or so before slicing. Otherwise you are less likely to get nice, neat slices, and more likely to get a pile of crumbs (which will be delicious, but not as pretty).
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| © Rhiann Wynn-Nolet |
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| Buster © Rhiann Wynn-Nolet |
Quince Cottage Style is #agrarianchic - a mix of old and new, rustic and opulent.
Our goal is to make our new subdivision house look inviting, beautiful,
and as though it wasn't born yesterday!
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