my kitchen: ONE BOWL BANANA BREAD WITH YOGURT

One Bowl Banana Bread with Yogurt

Makes 1-2 loaves

Another day, another banana bread recipe. Today’s hit recipewas from Sally’s baking addiction -My Favorite Banana Bread with 4.8 stars and 1200 plus votes. I picked it because I wanted something more moist and had some yogurt on hand (and a lot of browned bananas) and the recipe was a hit! It’s moist, not too dense, nice crust and I added chocolate chips and (and nuts to half of it) and used a square cake pan instead of a loaf pan which reduces the baking time by 20-30 min. 

Ingredients

• 2 cups all-purpose flour (leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (or 1 stick) unsalted butter, room temperature 
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 1/3 cup plain yogurt or sour cream, room temperature
• 2 cups 
• mashed bananas (about 4 large ripe bananas)
• 1 teaspoon pure vanilla extract
• 3/4 cup chocolate chips (I used a mix of semi sweet and milk) and added some almonds and walnuts 

1. Preheat oven to 350F or 180C 

2. Best butter and sugar on high until creamy, about 2 minutes. Then mix in eggs, one at time on medium speed; then yogurt, bananas, vanilla until mixed

3. On low, mix in dry ingredients. Sally’s recipe whisks dry beforehand but I just added one by one with flour last so it’s just one bowl. Don’t overmix 

4. Scrape sides down and mix in chocolate chips and/or nuts with spatula. I mix in 2 kinds of chocolate chips and then add nuts only to half of the side so there’s options. 

5. Bake for 60-65 minutes in loaf pan or 30-40 minutes in a square cake pan until top is browned and center is set. If you bake in loaf pan, cover the top halfway so it doesn’t burn. 

6. I can never wait for it to cool one hour. I cut it right away and try it and there’s nothing like eating it hot out of the oven! 😆 Store in fridge after 2 days, if it’s not all eaten by then. 

Enjoy!