BEST Chocolate Chip Banana Bread!

Ingredients

• 9 tablespoons Unsalted Butter (Melted and browned; extra tablespoon added to compensate for water loss)
• 3 pieces Ripe Bananas (Mash then measure; should yield about 1½ cups mashed bananas)
• ½ cup Greek Yogurt (Full‑fat preferred for richness)
• 1 cup Granulated Sugar (Standard white sugar)
• 2 pieces Large Egg (Room temperature)
• 1½ cups All-Purpose Flour (Sifted)
• 1 teaspoon Baking Soda (Leavening agent)
• ½ teaspoon Salt (Enhances flavor)
• ½ cup Mini Chocolate Chips (Mini size prevents sinking; adds chocolate bursts)
• 1 teaspoon Vanilla Extract (Pure vanilla preferred)

Instructions

1. Brown the Butter

   Place the butter in a saucepan over medium heat. Melt, then continue cooking, swirling occasionally, until the butter turns a golden‑brown color and releases a nutty aroma.

   Time: PT5M

2. Add Extra Butter

   Stir in an additional tablespoon of melted butter to make up for water loss during browning.

   Time: PT1M

3. Cool Butter Slightly

   Remove the saucepan from heat and let the browned butter cool for about 5 minutes so it doesn’t scramble the eggs later.

   Time: PT5M

4. Mash and Measure Bananas

   Peel the bananas, mash them with a fork until smooth, then transfer to a measuring cup and record the volume (aim for 1½ cups).

   Time: PT5M

5. Combine Wet Ingredients

   In a large mixing bowl, whisk together the cooled browned butter, Greek yogurt, granulated sugar, eggs, and vanilla extract until smooth.

   Time: PT5M

6. Whisk Dry Ingredients

   In a separate bowl, whisk together the sifted flour, baking soda, and salt.

   Time: PT3M

7. Fold Dry Into Wet

   Gradually add the dry mixture to the wet mixture, folding with a spatula until just combined. The batter should be slightly lumpy.

   Time: PT3M

8. Add Mini Chocolate Chips

   Gently fold in the mini chocolate chips, distributing them evenly without overworking the batter.

   Time: PT2M

9. Transfer to Loaf Pan

   Grease the loaf pan with butter or non‑stick spray, then pour the batter in, smoothing the top with the spatula.

   Time: PT2M

10. Bake

    Place the pan in a pre‑heated oven and bake at 350°F until a toothpick inserted into the center comes out clean, about 55 minutes.

    Time: PT55M

    Temperature: 350°F

11. Cool and Serve

    Allow the bread to cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

2g