Bananas are something I am rather familiar with. I have enjoyed many banana breads, cakes, muffins among many other things. Maybe some of you have your go-to banana bread recipe and will never stray far from it. I however make banana baked goods more than once a week and am always trying new recipes!
One that has traveled the sea with me is this one. Not that it is one I have made many times over, but I must have cut out the recipe several years ago and brought it with me. I have always been enamored with banana breads that have just a bit more than banana, like Coconut Banana Bread. But what could be better than banana bread with chocolate? Maybe adding peanut butter!
1 1/2 cups of mashed ripe banana (about 3 bananas)
1/3 cup of plain low-fat yogurt
2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of semisweet chocolate chips
Preheat oven to 350F.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, and yogurt; beat until blended. Add flour, baking soda and salt; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into a loaf pan coated with cooking spray. Swirl batters together using a knife.
Bake at 350F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country.
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