I really need to stop buying BUNCHES of bananas. I always end up with at least 2 that are far past their prime for eating. And what’s better than Banana Bread to make with super ripe bananas?
I ran across this recipe on Pinterest and decided to give it a try. One small problem. I didn’t have any sour cream or nuts. That’s ok! I did have a container of mango pineapple yogurt and mini chocolate chips. I wasn’t 100% sure they would work, but I decided it was better to try than to make a trip to the store.
The bread came out beautifully, and has stayed moist over several days. I like mine sliced thick with butter. Mmmm, butter….
Do you remember the series Dead Like Me? It was fun little show to watch. I especially LOVED that the mother HATED the word ‘moist’ because it sounds ‘so dirty’. HA HA! Well, she would love my dirty banana bread…
Moist Banana Bread
- 1/2 cup (1 stick) butter at room temp (plus more for pan)
- 1 cup sugar
- 2 lg eggs
- 1-1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mashed ripe bananas (about 2 large)
- 6 oz. yogurt, any flavor (lowfat, NOT fat free)
- 1 tsp vanilla
- 1/2 cup mini semisweet chocolate chips
- Preheat oven to 350°F. Butter a 9″ loaf pan generously.
- In a standing mixer bowl fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes on low. Add eggs and beat well.
- In a medium bowl, whisk flour, baking soda, and salt. Add to mixer and blend on low just until combined.
- Using the same medium bowl, mash bananas. Add yogurt and vanilla and mix well. Pour into the mixer bowl and stir well. Add semisweet chocolate chips, and stir until well combined.
- Pour batter into the prepared pan and smooth out the top.
- Bake about 1 hour and 10 minutes. Let rest in pan 10 minutes before turning out onto a cooling rack to cool completely.
- Once cool (or at least mostly cool), slice and eat– with BUTTER!