No Nut, Chocolate Chip Banana Bread
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I usually avoid banana bread because I'm allergic to walnuts and the two tend to go hand in hand. So here is a no nut banana bread that is light and almost poundcake like, deliciously banana-y, and best of all - not too sweet.
This recipe yields 2 loaves, because if you're going to go through the effort of making it you may as well get double the banana bread out of it! It requires 10 minutes of prep, and 50-60 minutes in the oven. Baked banana bread freezes well if you have the willpower to stash it away after you try it!
You can also bake the batter in a muffin pan for individually portioned banana bread goodness. If baking it this way, you'll want to grease the wells of your muffin pan (and / or use muffin or cupcake liners, which I personally try not to use as I feel like it's a waste of paper). The bake time will also decrease substantially, so start checking the muffins for doneness around 25 minutes and then every few minutes after until you know how long it takes in your oven.
This recipe also has chocolate chips, which are optional, but also totally worth it.
Special Equipment
Ingredients
Directions
Preheat oven to 350 F and grease 2 loaf pans. In the bowl of your stand mixer (or large mixing bowl if using a hand mixer) fitted with the paddle attachment, beat the eggs until light and fluffy. Add banana, yogurt, melted butter & vanilla and beat on medium / low speed until well combined and banana is mostly broken down. Meanwhile, combine the remaining dry ingredients in a medium mixing bowl & stir to combine.
With mixer on its lowest speed, add a quarter of the dry ingredients at a time to the mixer bowl until well incorporated after each addition.
Scrape down the sides with a rubber spatula, and add chocolate if using. Keep the mixer on low until the chocolate is evenly dispersed throughout the batter.
Divide the batter between the prepared loaf pans. Tap the pans a few times to release air bubbles & smooth the top of the batter w/ a spatula. Using a damp paper towel, wipe off any batter drips along the rim of the pan (or they will burn and be difficult to remove from the pan later).
Bake the loaves at 350F for 50-60 minutes until the top is golden brown and a toothpick or tester comes out clean when inserted all the way through. If your tester doesn't come out clean, bake for a few more minutes and test again until it does.
Cool in the pan for 5 minutes, then remove the loaves from the pans and transfer to a wire rack to cool a bit more. Wrap in foil to store at room temperature for a few days. To store in the freezer, wrap the baked loaf in foil and place inside a ziplock or other airtight bag.
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