Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper or baking oil spray.
- In a bowl, mash the 3 large ripe bananas. Add the 1/2 cup light brown sugar, 2 large eggs, 1/2 cup Plain Greek Yogurt, 1/3 cup Coconut oil, 1/2 Cup Creamy peanut butter, and 2 teaspoons Vanilla Extract. Use a whisk to combine all the ingredients thoroughly.
- Pour in the 1 1/2 cups All-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Use a spatula to mix to incorporate. Do not overmix.
- Add in the 3/4 cup dark chocolate chips and fold again.
- Pour the batter into the prepared pan, top with the remaining chocolate chips, and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for 20 minutes before removing it from the pan. Let it cool for another 10 minutes on a wire rack. Slice and serve.
Nutrition
Notes
If you do not have peanut butter, you can use any other nut butter. Swap the chocolate chips with nuts like walnuts or pecans. Any flour works, like whole wheat or oat flour. You can use a combination of two different flours. Any sugar works. To cut down on calories, you can use low-calorie sugar substitutes. To make this recipe vegan, use dairy-free chocolate chips, plant-based yogurt, and swap the 2 eggs with 2 tablespoons of ground flax mixed with 4 tablespoons of water.