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Yogurt & Chocolate Chip Banana Bread

by TT April 19th, 2010 | Breads, Recipes
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Sometimes recipes are created because of the ingredients that happen to be in my kitchen.  This recipe is the perfect example of that.  Yesterday afternoon I noticed that the two bananas remaining from a recent shopping trip were very ripe.  I also knew that most likely they wouldn’t be eaten plain in the next day or two.  The bananas became the starting point for my recipe.

I could have made a banana bread using a tried and true recipe.  However, when I got butter out of the refrigerator for the recipe, I noticed that we had vanilla yogurt.  The yogurt led me to wonder if I could replace some of the butter or oil in a typical recipe and create a bread that was moist but less fatty.

As I was making this bread for the kids on Sunday night, I knew that there was one more ingredient that would make it even more popular- chocolate chips.  For me, the addition of chocolate chips makes this a “no thank you” bread, but that was fine with me.  After a weekend that involved lots of indulgent meals, I was more than happy to pass on eating banana bread.  When the kids smelled the freshly baked banana bread and then saw that it had chocolate chips, they were quite excited.  Monday morning couldn’t come soon enough!

Yogurt & Chocolate Chip Banana Bread

2 Tb. unsalted butter, softened

1/4 cup vegetable oil

3/4 cup sugar

1 cup vanilla yogurt

1 egg

1 teaspoon vanilla extract

2 mashed ripe bananas

1-3/4 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 cup semisweet chocolate chips

Preheat oven to 350. Spray one mini loaf pan and one 9×5 loaf pan with nonstick cooking spray.

In a large bowl or stand mixer combine butter, oil, and sugar, and mix on medium until smooth.  Add yogurt, and mix to combine.  Add egg and vanilla, and beat well.  Add banana, and mix until combined.  Add flour, baking powder, baking soda, and salt, and stir until all dry ingredients are moistened.  Fold in chocolate chips.  Divide batter between prepared pans.

Bake mini loaf pan for 45 minutes and 9×5 loaf pan for 55 minutes.  Bread will be golden brown, and a tester placed in the center of the loaf should come out clean.

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