Banana Chocolate Chip Bread
Makes 1 loaf or 4 small mini loaves.
20 mins prep time; 50 mins cook time for reg loaf size, 1/2 the time for mini loaves.
4 med size ripe banana
1/3 cup plain low fat or whole yogurt
6 tablespoons butter
2 large eggs
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 1/2 cups + 2 TBS all-purpose flour (lightly spoon flour into dry measuring cup and level top with a knife to be accurate)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2/3 cup semisweet chocolate minichips
1/3 cup chopped walnuts (optional), toasted
Preheat oven to 350°.
Melt butter in a small sauce pan on medium heat. Butter should not get hot enough to crackle. Swirl butter in pan or stir continuously, while foam layer forms. Continue cooking to SLIGHTLY brown the butter, about 5 minutes. It’s ready when you see it turn a little amber in color and has a distinct smell. Immediately remove from heat and pour into a dish to stop the browning, set aside.
Peel bananas and break apart into smaller pieces. In a medium to large bowl, beat bananas with a mixer on med/high speed for about 30 seconds until smooth, with a few small lumps. Add yogurt, butter, & 2 large eggs to the bowl; beat on medium speed until blended. Add both sugars; beat until blended.
In a medium bowl, combine flour, baking soda, salt, ground cinnamon, allspice, and mix well with a whisk. Add the chocolate minichips to the flour and mix again. Add flour mixture to banana mixture; beat on low until just blended. If adding nuts, fold in with a spatula.
Pour batter into a loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 15 minutes in pan on a wire rack.