Almond-Scented Chocolate Chip Banana Bread

Almond-Scented Chocolate Chip Banana Bread


  • 2/3 cup each all-purpose flour, white whole wheat flour, and almond meal
  • 3/4 cup light brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, shmooshed into oblivion
  • 2 tablespoons each plain yogurt and sour cream (or 1/4 cup of either one)
  • 2 eggs, at room temperature, lightly beaten
  • 3/4 stick butter, melted and cooled slightly
  • 1/2 teaspoon each almond extract and vanilla extract
  • 1/2 cup mini chocolate chips

Instructions – how to make almond-scented chocolate chip banana bread

Preheat the oven to 350 degrees. Coat a loaf pan with nonstick spray and dust it with flour. Tap out the excess.
In a large bowl, whisk together both flours, almond meal, brown sugar, baking soda, and salt.
In a medium bowl, stir together the shmooshed bananas, yogurt, sour cream, eggs, butter, and both extracts.
Pour the wet ingredients over the dry.
Toss in the mini chocolate chips.
Use a rubber spatula to fold the lot together just until everything is evenly moistened but no further.
Bake for 55 minutes precisely, or until a tester emerges unmarred. The loaf will be deep brown.
Cool completely before even thinking of unmolding onto a wire rack.

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