Banana Chocolate Chip Delight Bread

1. Preheat Oven and Prepare Pan

Preheat your oven to 350 degrees Fahrenheit to ensure an even baking temperature. Lightly grease a 9-by-5-inch loaf pan with nonstick spray, making sure to cover all the surfaces to prevent sticking.

2. Mash Bananas

In a large bowl, coarsely mash the peeled bananas with a fork until they are mostly smooth with a few lumps remaining. This texture adds a wonderful consistency to your bread.

3. Combine Wet Ingredients

Add the melted butter, plain Greek yogurt, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk everything together until fully combined. The mixture should be smooth and well-integrated, with no streaks of egg or sugar visible.

4. Mix Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This helps evenly distribute the leavening agent and salt throughout the flour.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the banana mixture. Using a silicone spatula or wooden spoon, stir until the batter is uniformly combined, with no visible streaks of flour. This step is crucial for ensuring an even texture and consistent flavor in every bite.

6. Fold in Chocolate Chips and Nuts

Gently fold in the finely chopped chocolate or mini chocolate chips, and if you’re using them, the coarsely chopped toasted nuts. Stir just enough to distribute them evenly throughout the batter.

7. Pour Batter into Pan

Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. If you like, sprinkle the top generously with coarse sanding or turbinado sugar for an extra touch of sweetness and crunch.

8. Bake the Bread

Place the pan in the preheated oven and bake for 60-75 minutes. The bread is done when the edges start to pull away from the pan, and a tester inserted into the center comes out with just a few moist crumbs. If the top starts to darken too much before the bread is fully baked, cover it loosely with foil.

9. Cool and Serve

Once baked, let the bread cool in the pan on a cooling rack for about 10 minutes. Run a thin knife around the edges to loosen it, then carefully unmold the bread and allow it to cool completely on the rack before slicing.