Chocolate Chip Banana Bread (Print Version)

# Ingredients:

01 - 1/2 cup (130g) creamy Greek yogurt, or you can use sour cream if you'd like.
02 - 1 teaspoon of vanilla essence.
03 - Half a cup (110g) of melted, unsalted butter.
04 - 1/2 teaspoon of fine salt.
05 - Two large eggs.
06 - 1/2 cup (100g) plain granulated sugar.
07 - 1 & 1/3 cups (180g) standard baking flour.
08 - 1 full teaspoon of baking soda.
09 - 1/2 cup (100g) sweet light brown sugar, packed down.
10 - A generous 3/4 cup (140g) of tiny chocolate chips, and maybe keep more to sprinkle over the top.
11 - 1 & 1/2 cups (380g) of bananas mashed from around 3-4 average-sized ripe ones.

# Instructions:

01 - Turn your oven on to 160°C (325°F) to preheat it. Lightly grease a 23 x 13 cm (9 x 5 inch) loaf pan, and line it with baking paper.
02 - In a medium-sized bowl, give the flour, soda for baking, and salt a good mix. Set this blend off to the side.
03 - With a big bowl, stir the melted butter with both sugars till they make a thick, paste-like blend. You’ll need a whisk (or use a mixer with paddles) for 1-2 minutes to get it right.
04 - Pop in the yogurt (or sour cream), mashed bananas, eggs, and vanilla into that buttered-sugar goodness. Stir it till everything’s nice and smooth.
05 - Add the dry things to the wet bowl bit by bit, folding carefully till just mixed—don’t go overboard stirring! Toss in the mini chocolate pieces next.
06 - Pour everything into the loaf pan. Spread the batter evenly, then sprinkle more chocolate bits on top, if you’re feeling fancy.
07 - Let it bake for 1 hour to 1 hour and 15 minutes. It’s done when a toothpick comes out almost clean (you might see a few moist crumbs, that’s fine).
08 - Leave the loaf to cool fully in the pan before you take it out. Store it in a sealed container at room temp to keep it fresh.
09 - Slice it up and dig in. If you love it, share your thoughts—banana bread fans are always welcome.

# Notes:

01 - For a gluten-free twist, switch out regular flour with your preferred gluten-free option.
02 - Sour cream works perfectly as a tangier stand-in for Greek yogurt.

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