MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate-Chip Banana Bread
Categories: Breads, Fruits, Chocolate, Nuts
Yield: 12 servings

Nonstick spray; as needed
4 Very ripe medium bananas;
- peeled
6 tb (85 g) unsalted butter;
- melted
1/3 c (80 mL) plain Greek yogurt
1 c (220 g) light or dark brown
- sugar
2 lg Eggs
2 ts Vanilla extract
2 c (255 g) A-P flour
1 1/2 ts Baking soda
1/2 ts Fine sea salt
1 c (135 g) fine chopped
- chocolate or mini
- chocolate chips
3/4 c (130 g) coarse chopped
Toasted nuts; such as
Almonds, walnuts or pecans
Coarse sanding or turbinado
Sugar; as needed to finish
- (opt)

Set the oven @ 350ºF/175ºC.

Lightly grease a 9" X 5" loaf pan with nonstick spray.

In a large bowl, mash the bananas coarsely using a fork.
They should be fully broken apart, but it's OK if some
larger lumpy pieces remain. Whisk in the melted butter,
yogurt, brown sugar, eggs and vanilla until well
combined.

In a medium bowl, whisk the flour, baking soda and salt
to combine. Add the flour mixture to the banana mixture
and stir to combine using a silicone spatula or wooden
spoon. Scrape the sides and base of the bowl well to
make sure the mixture is uniformly combined.

Gently stir in the chocolate until combined, then pour
the batter into the prepared loaf pan and spread into an
even layer. If using, sprinkle the surface generously
with coarse sugar.

Transfer the pan to the oven and bake until the edges of
the loaf start to pull away from the edge of the pan,
and a tester inserted into the center comes out with
just a few moist crumbs attached, 60 to 75 minutes. If
the top of the loaf is becoming too dark before it's
baked through, loosely cover with foil.

Transfer from the oven to a cooling rack and run a thin
knife around the edge of the banana bread to separate it
from the pan. Let cool in the pan for 10 minutes before
unmolding and cooling completely.

NOTE: To make chocolate chocolate-chip banana bread,
reduce the A-P flour to 1 1/4 cups (225 g), and whisk in
1/3 cup (30 g) cocoa powder with the other dry
ingredients in Step 3.

By: Erin Jeanne McDowell

Yield: One 9" loaf

RECIPE FROM: https://cooking.nytimes.com

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