Hi, Everybody! I have a quick and easy banana bread recipe with a little twist to share with you today! I wanted to make a slightly lighter version of the classic recipe, so I reduced the amount of sugar (the ripe bananas that the recipe calls for are naturally sweet already anyway! And I couldn’t resist adding some chocolate chips…) and used low-fat Greek yogurt instead of sour cream. I love the texture that the Greek yogurt gives the banana bread; it’s much lighter and softer, and stays very moist. Here’s the recipe…
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CHOCOLATE CHIP BANANA BREAD
WITH GREEK YOGURT
(Adapted from Martha Stewart)
*Makes 1 loaf*
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YOU WILL NEED
1 1/2 cups all-purpose flour
1 tsp baking soda
3/4 cup granulated sugar
1/2 tsp salt
1/2 cup vegetable oil
2 eggs
1/2 cup plain Greek yogurt (I used low fat)
1 tsp pure vanilla extract
1 cup mashed ripe bananas (2 large bananas)
1/2 cup semi-sweet chocolate chips
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DIRECTIONS
1. Begin by preheating your oven to 350 deg F, and lining your loaf pan with parchment paper (or greasing it). In your electric mixer bowl, combine the eggs, oil, sugar and vanilla until you get a smooth mixture.
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2. In another bowl, sift together the flour, baking soda and salt. Add the dry ingredients into the wet, and mix until they are well combined. Add in the mashed bananas and Greek yogurt and mix. Lastly, add in the chocolate chips and stir using a wooden spoon. Pour the batter into your prepared loaf pan, and bake for about an hour, or until an inserted toothpick comes out clean. Let cool in the pan for a couple of minutes before eating.
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Happy Baking, Everyone!
I’m sure the Greek yogurt gives the bread a moistness. Looks dee-lish!
I will be trying out this recipe next weekend 🙂
I followed your recipe and it turned out delicious! Thanks!
Glad you liked it, Melanie! Thanks for stopping by to let me know 🙂 Have a great week!
I just made these and they are so good! I used whole wheat flour and dark chocolate chips. I also baked them in muffin tins. Super moist and just banana-y enough. Thanks!
All my chocolate chips sank to the bottom though 🙁
I’m glad you liked the recipe! As for the chocolate chips, sometimes just lightly tossing them with a little bit of flour helps them from sinking. Have a great week! 🙂
Fantástico!
Bom fim de semana
Bjs, Susana
http://tertuliadasusy.blogspot.pt/
https://www.facebook.com/Tertuliadasusy
I’ve made this recipe at least 5 times. It’s the only banana bread recipe I use. Making it this afternoon and using blueberries instead of chocolate chips…we’ll see how that goes…
Hey Alyssa! I’m so glad you like this banana bread! It’s my absolute favorite way to make banana bread, let me know how it works out with blueberries, that sounds REALLY good! Have a great weekend 🙂
Hm.. Not sure I’d do it again. All the blueberries sank to the bottom and made it kind of mushy.
It’s in the oven as I type this- do you want me to add the link if I write it up?
Linda@bestoflongislandand centralflorida
Sure, that would be great, Linda! Hope you enjoy the banana bread!
Maria- as you can see I made texas size muffins- I had one and the rest I was giving as a Thank you gift. I am shocked the five left weren’t eaten! Excellent recipe and a keeper.
Thanks –
http://bestoflongislandandcentralflorida.blogspot.com/2014/10/chocolate-chip-banana-bread-texas.html
Hi Linda! Oh thanks so much for the link, I’m gonna go check them out right now! 🙂
I’m about to pop mine in the oven now. I added shredded coconut and some flax seeds. Can’t wait to try!
Those sound like great additions! Let me know how it turns out! 🙂
I tried this recipe yesterday and this is the best banana bread I’ve EVER made. I used extra virgin olive oil and Nutella instead of the chocolate chips. This is one gem of a recipe. Thank you 🙂
I’m so glad you liked this banana bread! I make this recipe so often, because it always turns out so good! Thanks so much for stopping by and letting me know! 🙂 Hope you have a wonderful rest of your weekend!
I just tried this recipe for the first time. Oh…my…goodness. It’s the best banana bread EVER. I didn’t use the chocolate chips and I used the full-fat Yoplait plain yogurt. Thanks for this great recipe!
Hi Tricia! I’m so glad you liked this recipe! It’s my absolute favorite too, it always turns out great, and so so moist! So glad you enjoyed it, thanks so much for stopping by to let me know!
I made a mistake, it was fat-free yogurt. 😀 Delicious. I just pinned your page and shared the recipe with friends. I was bragging it up last night.
Thanks so much, Tricia, so glad you enjoyed it, hope your friends do too! 🙂
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What is the cooking time on this??
Hi Kristen, about an hour!
Does this need to be refrigerated after baking?
No, it doesn’t need to be refrigerated.
I love this recipe! I use regular whole fat yogurt and I do sub 1/4 cup brown sugar for the white.
It’s our family’s favorite banana bread recipe, and I’ve made it twice in the past two weeks.
So glad you like this recipe too! I’ve been making it for years and it’s still a favorite around here too! 🙂