I have been very busy during the lock down period, mostly baking and especially making lots of banana bread. After lots of trials and errors, I feel I have now found the best chocolate chip banana bread.

This one is super moist, flavorful and loaded with chocolate chips. This is the one banana bread recipe you'll ever need! Trust me. Once you have had a taste of this bread, you won't want to turn to another. It is incredibly moist, delicious and perfect on its own or served with some ice cream.




There are a few things to bear in mind to ensure this chocolate chip banana bread turns out perfect:

1. If you don't have Greek yogurt, you can substitute with plain yoghurt or sour cream. The yoghurt adds even more moisture to the cake while still providing some structure.

2. I recommend about 3 medium bananas but do measure the bananas after you have peeled them. Make sure they are ripe!

3. Fully incorporate the oil and sugar together until you reach a thick paste like consistency.

4. Sprinkle some chocolate chips on top before baking (optional, but so good!)

5. Bake for 1 hour and check the cake by inserting a toothpick in the centre. If the centre is still wet, bake in 5 minute intervals until done. (Mine took 1 hr 15 mins. Please note all ovens vary)



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Prep time: 20 mins
Cook time: 1hr 15 mins
Makes: 12 slices

CHOCOLATE CHIP BANANA BREAD

INGREDIENTS

380g ripe and mashed banana (about 3-4 medium bananas)
100g packed light brown sugar
90g granulated sugar
110g vegetable oil
2 large eggs
1 tsp vanilla extract
130g Greek yogurt (plain yoghurt also works)
180g plain flour
1 tsp baking soda
1/2 tsp salt
140g chocolate chips + a handful more for sprinkling on top (optional)

METHOD

Preheat your oven to 170 C degrees and grease and line a 9×5 loaf pan with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

In a separate bowl, mix together the oil and sugars until you reach a paste-like consistency.

Add in your mashed bananas, eggs, yogurt, and vanilla.

Once all of your wet ingredients are mixed together, gently fold in the dry ingredients and the chocolate chips.

Pour the batter into your prepared loaf pan and spread it out evenly. Sprinkle extra chocolate chips on top if you like (optional).

Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs.

Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.

The banana bread will last 3 - 4 days in a air-tight container at room temperature.