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chocolate flecked banana bread | www.nyssaskitchen.com

chocolate flecked banana bread


  • Author: adapted from Merrill Stubbs Food52 recipe
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 minutes
  • Yield: one 2 lb loaf 1x

Description

everything you want from a banana bread. need i say any more?


Ingredients

Scale
  • parchment paper
  • 4 tbs melted butter plus more to grease your pan
  • 34 large ripe bananas depending on size (once mashed, you should have about 1 1/2 cups)
  • 1 large egg, beaten lightly
  • 3/4 cup sugar
  • 3 tbs plain greek yogurt
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cup chopped bittersweet chocolate*

Instructions

  1. preheat oven to 350 degrees.
  2. butter a 9 x 5 loaf pan then cut a piece of parchment paper to fit the pan with edges hanging over the side. by taking this extra step you prevent the possibility of any bit of your tasty treat sticking to, and you can lift it right out of the pan once it’s cooled and you’re ready to slice. while I use butter instead of spray (butter, always!), and generally don’t go for the second piece of parchment paper, here’s a tutorial with good instructions from the awesome folks over at the kitchn.
  3. melt your butter and set aside
  4. mash your bananas. add sugar, yogurt, and the lightly beaten egg. mix. add melted butter and mix again until all the wet ingredients are thoroughly combined.
  5. sift* together flour, baking soda, baking powder, salt, & cinnamon. whisk to combine and stir in your chocolate.
  6. add the dry ingredients into the wet a little bit at a time. folding together very gently so as not to over-mix as this will result in a tough loaf!
  7. pour into your greased and parchment-ed loaf tin and bake for 45-55 min, until the top is nice and golden, and your toothpick comes out dry. you know the drill.

Notes

*on chocolate; i love shaving off chocolate from a big block of the bittersweet stuff. it makes for a nice varying texture in the chocolate, giving it a “flecked” quality! but, that being said you could easily substitute chocolate chips, or chocolate chunks.

*on sifting; i used to be a non sifter. i didn’t believe in the added tedious step, but i have since changed my tune. especially for recipes like these, where you don’t want to have to worry about over mixing. if you sift & then whisk all your dry ingredients together you can rest assured that everything will be evenly distributed, and you will have a more consistent final product.