Moist Banana Bread!
2 cups unbleached all-purpose flour (10oz, 283g)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs beaten lightly
3/4 cup granulated sugar (5.25oz, 149g)
1 ½ cups very ripe bananas soft, darkly speckled, mashed well (13.65oz, 387g) (about 3 medium)
1/4 cup plain yogurt (2oz, 57g) or sour cream
6 tablespoons unsalted butter melted and cooled (3oz, 85g)
1 teaspoon vanilla
6-8 ounces milk chocolate or semisweet chocolate chips (170-228g)
1-2 ounces chocolate chips for sprinkling on top optional (28-57g)
Preheat oven to 350F.
Prepare a 9 by 5 inch loaf pan by nonstick baking spray, itcan be used instead of butter and flour.
In a small mixing bowl, combine the flour, soda, baking powder, salt, and cinnamon .Whisk to combine. Reserve 1/2 tablespoon flour and mix with 6-8 ounces chocolate chips.In a large mixing bowl, whisk together eggs and sugar. Add mashed bananas, yogurt, melted butter, and vanilla. Whisk until thoroughly combined.Gently fold the wet and dry ingredients together, just until the dry ingredients are moistened. The batter should be thick and chunky.
Gently fold in the chocolate chips that have been tossed with flour.Pour batter into prepared loaf pan and smooth. Sprinkle on additional chocolate chips if desired.
Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 55 minutes in the center of the oven.
Remove from oven and cool on a rack for 5 minutes. Remove loaf from pan and let cool on rack. Enjoy!