Banana Bread Recipe

a sliced loaf of chocolate chunk banana bread

5 from 1 review

A hint of cinnamon & nutmeg, along with a splash of lemon extract, brings out the banana flavor in this bread. Full fat Greek yogurt adds moisture and great flavor. The chocolate chunks are a bonus. If you like nuts, a cup of chopped walnuts is a nice addition to this bread.

Prep Time15

Bake Time1

Total Time1 15

Servings:16 servings

Ingredients

3 medium bananas (very ripe, peeled)
3 oz full-fat Plain Greek yogurt (⅓ cup, unsweetened)
2 ½ oz vegetable oil (¼ cup)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon lemon extract
6 oz chocolate chunks (1 cup)
10 oz all-purpose flour (2 cups, see note)
4 oz granulated sugar (½ cup)
2 oz brown sugar (¼ cup)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg

Instructions

Preheat the oven to 350 °F. Butter and flour a 9"x 5” loaf pan or butter the pan and line with parchment paper.
Mash 3 medium bananas with a fork, leaving them a little chunky. Add 3 oz full-fat Plain Greek yogurt, 2 ½ oz vegetable oil, 2 large eggs, 1 teaspoon vanilla extract and ½ teaspoon lemon extract to the bananas. Mix to combine and set aside. In another bowl, toss 6 oz chocolate chunks with 2 teaspoons of water to moisten. Sprinkle a teaspoon of flour over the chocolate chunks and toss, set aside.
Combine 10 oz all-purpose flour, 4 oz granulated sugar, 2 oz brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon and ¼ teaspoon nutmeg in a large bowl. Whisk the dry ingredients to combine and make a well in the center. Add the banana mixture and stir until about 2/3 of the flour is incorporated. Fold in the chocolate chunks and mix until everything is combined.
Pour the batter into the prepared pan and spread to level. Sprinkle additional chocolate chunks on top if you'd like.
Bake until golden brown and a toothpick inserted in the middle comes out with moist crumbs, about 1 hour and 5 minutes.
Cool for 10 minutes in the pan, then turn out onto a cooling rack to finish cooling.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

You can use previously frozen bananas for this recipe. Allow the bananas to defrost, lightly mash the defrosted bananas and then proceed with the recipe as written.

Sour cream can be used in place of the Greek yogurt.

Nutrition