Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • ½ teaspoon Ground Cinnamon (optional)
  • ½ cup Unsalted Butter, melted and cooled slightly
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup Full-Fat Greek Yoghurt or Sour Cream
  • 4–5 medium Very Ripe Bananas, mashed (approx. 450 g)
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 tablespoon Extra Semi-Sweet Chocolate Chips (for topping)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, ensuring an overhang 'sling' on the long sides for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
  3. In a separate medium bowl, thoroughly mash the ripe bananas until mostly smooth, leaving a few small lumps for texture. Set aside.
  4. In a third large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined.
  5. Whisk in the eggs one at a time. Stir in the vanilla extract and the Greek yoghurt/sour cream until just combined.
  6. Pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula, gently fold until just combined. It is crucial for tenderness that a few streaks of flour are still visible.
  7. Gently fold the mashed bananas into the batter. Then, fold in 1 cup of the chocolate chips. Stop mixing the second the chocolate is dispersed.
  8. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1 tablespoon of chocolate chips over the top.
  9. Place the loaf pan in the preheated oven. Bake for 60 to 75 minutes. If the top browns too quickly (around the 40-minute mark), tent the loaf loosely with tin foil.
  10. Test for doneness by inserting a long skewer into the center. The bread is done when the skewer comes out clean, or with just a few moist crumbs attached. Remove the loaf from the oven and let it cool in the pan for 15 minutes.
  11. Use the parchment sling to lift the loaf out onto a wire rack. Cool completely on the rack (about 1 hour) before slicing.