Does anyone else out there buy obscenely large bunches of bananas with the hope that at least half of them will overripen before they can be eaten? Because bananas always taste better when whipped up with butter, flour, and sugar? I have a feeling I’m not the only one.
I love banana bread. Loooooove. It’s such a comfort food for me. It goes perfectly with a hot cup of coffee in the morning. Throw some chocolate in the mix and I’m done for. I’ve made many variations of banana bread, but this one is up there as a fav. It’s sweet, satisfying, and feels way more indulgent than it actually is. At least that’s what I tell myself as I cut off my third “healthy” slice in one day.
Really, though. This ba-noo-noo bread is a lot lighter than many versions out there. It’s super moist and dense, but the ingredients are fairly healthy! Greek yogurt, mashed bananas, buttermilk, and ground flax seed. Those are the major moisture factors. Yes, there is some butter, but it’s waaaay less than more traditional recipes call for.
Is there anything better than the smell of banana bread baking away in the oven? Mmmm.
One problem: Dan doesn’t like banana bread, which means that I’m left with an entire loaf to myself. Well, I guess that’s only a “problem” by certain definitions. Do you hear that? I think my stretchy-waist-banded yoga pants are calling my name….
Totally worth it.
- 1½ cups mashed, ripe bananas (about 4 medium)
- ¼ cup sugar
- ¼ cup brown sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons plain Greek yogurt (I use nonfat)
- ¼ cup buttermilk (or sour cream)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 tablespoon espresso powder
- 1 tablespoon ground flax seed
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350°F. Butter and flour one loaf pan and set aside.
- In a large bowl, mix together the mashed bananas, sugars, butter, yogurt, buttermilk, egg, and vanilla. In another bowl, whisk together the flour, espresso powder, ground flax, baking soda, and salt. Toss 2/3 cup of the chocolate chips in the flour mixture (reserve the other 1/3 for the top of the banana bread). Pour the dry ingredients into the wet and stir until just combined.
- Pour into prepared loaf pan. smooth out the top, and then top with the remaining chocolate chips.
- Bake for 50-60 minutes, or until the top is golden and a toothpick inserted in the middle comes out clean (baking time will vary by oven). Let cool in the pan for 15 minutes and then invert onto a wire rack to cool completely.
- Slice and eat (one piece at a time, if you can manage it!).