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Chocolate-Chunk Banana Bread

Your family with go bananas for this no-fuss bread made with yogurt – no oil!

 

Preparation Time: 20 MINUTES

 

Cooking Time: ABOUT 1 HOUR AND 15 MINUTES 

      
Yield: 12 servings

Measurements Ingredients Savings Availability
1/2 Cup (1 stick)  Butter Weekly Special $2.99 ea. or 2/$5 Add to Shopping list
 

Unsalted or Margarine at room temperature.

1 cup  Dark Brown Sugar $ Add to Shopping list
1/2 Cup  sugar $ Add to Shopping list
1 tsp.  Vanilla Extract $ Add to Shopping list
Extra Large White Eggs Weekly Special $1.99 - Save $1 Add to Shopping list
 

Beaten

1/4 tsp.  salt $ Add to Shopping list
1-1/2 tsp.  Baking Powder $ Add to Shopping list
1/2 tsp.  Baking Soda $ Add to Shopping list
1/2 cup  Yogurt $ Add to Shopping list
1 cup (2 ripe banana  Banana $2.00 - Save $1 Add to Shopping list
 

Mashed

2 cups  flour $ Add to Shopping list
1 cup  Chocolate Chips $ Add to Shopping list
 

Semisweet

1. Preheat the oven to 350 degrees.

 

2. Grease a loaf pan measuring 9 x 5 inches, and 3 inches deep (approximately). Set aside.

 

3. In the bowl of an electric mixer, beat the butter at high speed with both sugars until light and creamy (about 2 minutes). Add the vanilla, eggs, and salt. Beat for 1 more minute. Scrape down the bowl with a rubber spatula. Beat briefly.

 

4. While the butter mixture is beating, stir the baking powder and baking soda into the yogurt. Add to the butter mixture. Beat together.

 

5. Add bananas to the mixture, then the flour. Scrape the bowl. Stir in chocolate chips.

 

6. Pour the batter into the prepared loaf pan and bake on the center rack of the oven for 1 hour. Lower the heat to 325 degrees and bake for an additional 10 to 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.

 

7. Place the pan on a wire rack for 20 minutes, then remove the bread from the pan. Serve warm. This bread keeps for 1 week in the refrigerator or up to 1 month in the freezer.