Banana Lover's Day!
Chocolate Banana Bread Recipe
Recipe and photo courtesy of http://www. theNibble.com
It’s National Banana Lover’s Day! And, of course, bananas are even better when you throw some chocolate into the mix! For this auspicious occasion, I found the best of both: A Chocolate Chip Banana Bread. Courtesy of www.thenibble.com, this recipe is sure to be a crowd pleaser. A special note from Chef Pichet Ong: “In my humble opinion, this is the best banana bread ever. Baby bananas, enjoyed throughout Southeast Asia, have a distinct flavor and texture that sets this bread apart. Yogurt keeps it light and moist while honey adds a musky sweetness.” And how can you argue with that!
- 1/3 cup unsalted butter, at room temperature, plus more for greasing
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup roughly mashed baby bananas, about 5 bananas
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup plain whole milk yogurt or sour cream
- 1 cup semi-sweet chocolate chips (use a good brand like Guittard)
Put the butter, honey, sugar, salt and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. Cream the mixture on medium-high speed until light and fluffy, 5 minutes. Scrape down the sides and bottom of the bowl, add the bananas and vanilla on medium speed until the mixture looks broken, 1 minute. The bananas should be smashed, with a few small chunks remaining.
Turn the speed to medium-low and paddle in the egg until incorporated, 5 seconds. Turn the speed to low and gradually add the sifted flour mixture, mixing just until no traces of flour remain, 10 seconds. Add the yogurt and mix until the batter has a few remaining white streaks, 5 seconds. Gently fold in the chocolate chips, if desired. Be sure to avoid over-mixing. You can also mix everything by hand in the order listed above.
Transfer the batter to the greased pan and bake in the center of the oven until a tester comes out clean, 45 minutes. Cool the bread in the pan for 5 minutes, then unmold and cool completely on a rack.