Banana Bread with Chocolate Chips and Almonds
CERTAINLY, IT’S HEALTHY:
GREEK YOGURT, ALMONDS AND BANANAS . . . COME ON . . .
How original, right? But I love banana bread. And since this is my numero uno post, I thought I should make something my family and I love. I make this recipe often not only because our ‘foodie in the making’ son loves it, but because it’s the kind of comfort food that you can consume pretty much anytime of the day.
You know, I shop a lot at Costco. Everything comes in such big quantities, but no complaints here. Although almost anything we buy there, (as far as fresh food goes), we can polish before they get bad — for some reason we always have some over-ripe bananas hanging around. Again, no complaints, because I can always “up-cycle.”
Have it with tea, or milk, or coffee, or coffee liquor – well, why not? With the happiness those chocolate chips bring and the satisfaction the almond provides; this is your go-to banana bread guys. Think about it, left over bananas meet pantry-staple items. A marriage made in the oven, right? . . . Too cheesy??? Sorry.
- 3 very ripe bananas, peeled
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoon unsalted butter, at room temperature
- ¾ cup sugar
- 2 eggs, beaten
- ½ cup Greek yogurt, at room temperature
- 1 cup semisweet chocolate chips
- 1 cup coarsely chopped slivered almond, toasted
- Preheat an oven to 350°F. Lightly butter a 9-by-5-inch loaf pan. Butter the pan.
- Mash the bananas. In a bowl, sift together the flour, baking soda, and salt.
- In another bowl, using a mixer on high speed, beat together the butter and sugar until light in color and texture, about 3 minutes. Gradually beat in the eggs and then the mashed bananas.
- Reduce the speed to low and add the flour mixture, then the yogurt and end with the flour mixture. Beat until smooth. Fold in the chocolate chips and half of the almonds. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining almonds on top.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour. Transfer to a wire rack and let cool completely. Cut into slices and serve warm or at room temperature.