Banana (Chocolate Chip) Bread

Instructions

• Preheat oven to 350°F with the oven rack in the lower third position to prevent too much browning.
• Grease metal 9x5 inch loaf pan with nonstick spray and set aside.
• Beat butter and brown sugar together on high speed until smooth and creamy (about 2 minutes with a handheld or stand mixer).
• With the mixer running on medium, add the eggs one at a time, beating well after each.
• Beat in the yogurt, mashed bananas and vanilla extract until combined.
• With the mixer on low speed, slowly add the dry ingredients into the wet ingredients. Make sure no flour pockets remain. No not over mix.
• Fold in the chocolate chips or nuts.
• Pour and spread the batter in the prepared baking pan.
• Bake in oven for 60-65 minutes. Cover the bread loosely with aluminum foil halfway through to prevent the top from getting too brown. The bread will be done when a toothpick inserted in the center comes out clean.
• Remove bread from oven and allow to cool in pan for one hour.
• Remove bread from pan and cool on wire rack until ready to slice.
• Banana bread can be covered and stored at room temperature for 2 days. In the fridge it will keep for about a week. In the freezer, for 3-4 months (be sure to wrap in aluminum foil or plastic and a freezer storage bag for maximum freshness). Remember that banana bread tastes best after a day or two when the flavors have melded.