This is an amazing banana bread made with chopped bittersweet chocolate . Totally amazing and very hard to resist. You can make ahead and freeze up to 3 months! Of course I had 4 very over-ripe bananas and I had all of the other ingredients in the house so why not bake a banana bread but with chocolate this time out. By chopping up the chocolate you get different sizes of chocolate bits , some small and some large. I prefer chopping up the chocolate to using chocolate chips in this bread, it definitely adds more interest.
1 stick unsalted butter, room temperature
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt ( table salt)
1 1/4 cups sugar
2 large eggs, room temperature please
3 – 4 mashed over-ripe bananas app. 1 1/2 cups
2 tablespoons greek yogurt (plain) I used 0% fat or you can use sour cream
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped . Chocolate comes in bars available in the baking section of most supermarkets. There are many kinds of baking chocolate but this recipe calls for bittersweet not unsweetened.
Preheat oven to 350 degrees. Spray a 5×9 inch loaf pan , I love Bakers Joy cooking spray for baking. In a medium bowl, whisk together flour, baking soda, and salt.
In the bowl of an electric mixer beat butter and sugar on medium-high until fluffy app. 3 minutes or so. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
Beat in mashed bananas, yogurt, and vanilla. Beat in dry ingredients and chocolate on medium speed. Pour batter into prepared baking pan. Bake until a cake tester inserted into the center of loaf comes out clean, app. 50 – 60 minutes. I baked mine for about one hour.
Let bread cool in pan for about 15 minutes then turn out and let cool completely on a wire rack.