[Ingredients]
55g room temp unsalted butter
120g light brown soft sugar/ light muscovado sugar
2 large beaten eggs
100g natural yogurt
1tsp vanilla essence
350g mashed over-ripe banana
300g self-raising flour
1tsp ground cinnamon
1/2tsp salt
100g semi-sweet chocolate chips
[Steps]
Preheat oven 180degC.
Line base and sides of 2 loaf pans with parchment paper.
Sift flour, ground cinnamon and salt together. Set aside.
Beat butter and sugar until well combined. Gradually beat in the eggs, followed by the yoghurt and vanilla extract.
With a spatula, stir in the mashed banana. Fold in the flour mixture, followed by the chocolate chips until just combined.
Spoon batter into prepare loaf pans, level the surface. Tap the pans on the work surface a few times to remove any trapped air bubbles.
Bake for 40 to 45mins or until golden and a toothpick inserted into the center comes out clean. (To ensure a nice crack upon baking, remove from oven after 15mins. With a knife, make a slit lengthwise cut along the center of each loaf, return to oven and continue to bake until done).
Leave to cool in pans for 10mins. Unmold and remove parchment paper. Transfer to wire rack and leave to cool completely.
The loaves are best if wrapped in baking paper and kept for 1 day before cutting. Store in airtight container and consume within 4 days. Serve in thick slices with nutella spread, if desired.
Adapted from Happy Home Baking