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Chocolate Chip Banana Bread No Oil

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Soft, moist chocolate chip banana bread made without any oil, using Greek yogurt and ripe bananas for tenderness instead. Lightly sweet with pockets of melty chocolate and a golden, crackly top. Ready in about 1 hour 15 minutes and perfect for breakfast, snacks, or dessert.

Ingredients

  • 3 large very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup plain Greek yogurt (or unsweetened applesauce)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3/4 cup semi-sweet chocolate chips, divided

Optional Topping:

  • 1 ripe banana, sliced lengthwise
  • 1 tablespoon coarse sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving an overhang on the long sides, or grease and flour the pan.
  2. In a large bowl, mash the bananas until mostly smooth with a few small lumps.
  3. Whisk in the Greek yogurt, brown sugar, granulated sugar, eggs, and vanilla until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
  6. Fold in 1/2 cup of the chocolate chips.
  7. Pour the batter into the prepared pan and smooth the top. Sprinkle with the remaining 1/4 cup chocolate chips. If desired, arrange the sliced banana on top and sprinkle with coarse sugar.
  8. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 35 minutes.
  9. Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing.

Notes

  • Bananas: Use very ripe bananas with plenty of brown spots for the best sweetness and moisture. Frozen bananas work too; thaw and use all the liquid.
  • No oil: Greek yogurt adds moisture and tenderness. Unsweetened applesauce or mashed avocado can be substituted 1 to 1.
  • Don’t overmix: Stir just until the flour disappears for a tender crumb.
  • Chips don’t sink: Toss the chocolate chips with 1 teaspoon of the flour before folding them in.
  • Muffin option: Divide the batter among 12 lined muffin cups and bake for 20 to 24 minutes.
  • Add-ins: Stir in 1/2 cup chopped walnuts or pecans for crunch.
  • Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Freezing: Wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw at room temperature.
  • Dairy-free: Use unsweetened applesauce in place of the yogurt and dairy-free chocolate chips.
  • Vegetarian as written.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-chip-banana-bread-no-oil/