Ingredients:

  • 3 large overripe bananas (approx. 1.5 cups)
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1/4 cup (60g) full-fat Greek yogurt
  • 2 tsp pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, mash the overripe bananas using a fork or potato masher until mostly smooth, leaving only tiny lumps remaining.
  3. Pour in the melted butter and brown sugar. Whisk until the sugar begins to dissolve into the butter. Add the egg, Greek yogurt, and vanilla extract. Whisk vigorously until the mixture looks pale and creamy.
  4. Add the flour, baking soda, salt, and cinnamon directly over the wet mix. Use a whisk to gently break up any flour clumps before stirring in.
  5. Use your spatula to fold the dry ingredients into the wet until just a few streaks of flour remain. Do not overmix.
  6. Toss in 3/4 cup of the chocolate chips. Fold 2-3 more times until evenly distributed through the batter. Pour the batter into the pan and sprinkle the remaining 1/4 cup of chips on top. This ensures a beautiful, chocolatey crust.
  7. Bake for 55 minutes. Check at 45 minutes; if the top is browning too fast, tent with foil. Insert a skewer; it should come out clean or with a few moist crumbs but no wet batter. Cool in the pan for 10 minutes before transferring to a wire rack.