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So, it’s been a little while. I really don’t like going this long in between posts, but sometimes life gets in the way. I made it a point to get back into the kitchen this weekend and bake something delicious.
This banana bread is an updated version of the recipe found here. The original recipe is perfectly delicious, believe me. But it was definitely past time for a redo of the photos, and I felt like jazzing it up a little. The oatmeal gives it a chewier texture, and the chocolate… Well, yeah. Chocolate.
- 1 1/2 cups all purpose flour
- 1/2 cup quick oats
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 4 tbs unsalted butter, softened
- 2 large eggs
- 3 ripe bananas, mashed
- 1/3 cup plain yogurt
- 1 tsp vanilla extract
- 1 cup chocolate chips
Preheat the oven to 350 degrees F. Spray a 9×5-inch loaf pan with cooking spray and set aside.
In a medium-sized bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
In another medium-sized bowl, cream the butter and sugar together with a hand mixer (can also be done in a stand mixer). Add the eggs one at a time, beating to combine. Add the mashed bananas, yogurt, and vanilla extract, beating to combine.
Little by little, add the flour mixture and beat on low until just combined.
Using a spatula, fold in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 1 hour, or until the top is golden brown. You can check for doneness by inserting a knife into the center and removing it. There should be only a few moist crumbs.
Remove the loaf pan from the oven and allow it to cool for 10 minutes before removing the loaf from the pan and allowing it to cool completely on a wire rack.