Chocolate Chip Banana Bread

Ingredients

• 1 cup semi-sweet chocolate chips (use a good brand like Guittard)
• 1/2 cup plain whole milk yogurt or sour cream
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup roughly mashed baby bananas, about 5 bananas
• 1/2 teaspoon ground cinnamon
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1/3 cup unsalted butter, at room temperature, plus more for greasing

Instructions

1. Transfer the batter to the greased pan and bake in the center of the oven until a tester comes out clean, 45 minutes. Cool the bread in the pan for 5 minutes, then unmold and cool completely on a rack.
2. Turn the speed to medium-low and paddle in the egg until incorporated, 5 seconds. Turn the speed to low and gradually add the sifted flour mixture, mixing just until no traces of flour remain, 10 seconds. Add the yogurt and mix until the batter has a few remaining white streaks, 5 seconds. Gently fold in the chocolate chips, if desired. Be sure to avoid over-mixing. You can also mix everything by hand in the order listed above.
3. Put the butter, honey, sugar, salt and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. Cream the mixture on medium-high speed until light and fluffy, 5 minutes. Scrape down the sides and bottom of the bowl, add the bananas and vanilla on medium speed until the mixture looks broken, 1 minute. The bananas should be smashed, with a few small chunks remaining.
4. Preheat the oven to 350°F. Lightly butter an 8-1/2" x 4-1/2" loaf pan and set aside. Sift together the flour, baking powder and baking soda and set aside.

Notes