Ingredients

The following ingredients have 9 Servings
  • 1 cup very ripe (brown speckled all over) bananas, (mashed (~3 medium bananas))
  • 4 tablespoons unsalted butter, (melted)
  • 2 tablespoons coconut oil, (melted)
  • 3/4 cup light brown sugar, (tightly packed)
  • 1/2 tablespoon vanilla extract
  • 1 large egg
  • 1/2 cup full-fat honey vanilla Greek yogurt ((we love Greek Gods))
  • 1-3/4 cups white, all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup milk chocolate chips ((or use semi-sweet or dark; whichever you prefer, we like milk best!))
  • 1/3 cup Nutella
  • Optional: 2 tablespoons light brown sugar

Instruction

  • PREP: Preheat the oven to 350 degrees F. Line a 8.5x4.4-inch loaf pan with parchment paper or generously spray with nonstick cooking spray and flour the interior. (See Note 1.) Don't skip prepping the pan or the bread likely won't come out very easily.Melt butter and coconut oil and then allow to cool back to room temperature.
  • WET INGREDIENTS: In a small bowl, mash the bananas until smooth and measure out 1 leveled, completely filled cup. In a large bowl, while whisking vigorously, add the 1 cup mashed bananas, 4 tablespoons melted (and cooled to room temperature; don't add hot butter!) butter, 2 tablespoons melted (and cooled) coconut oil, 3/4 cup brown sugar, 1/2 tablespoon vanilla extract, 1 large egg, and 1/2 cup yogurt. Vigorously mix with a whisk until smooth.
  • DRY INGREDIENTS: In a separate bowl combine 1-3/4 cup flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 cup chocolate chips. Stir to combine. Add dry ingredients on top of wet ingredients and gently fold the dry ingredients into the wet until just combined and no dry streaks remain. Do not over-mix.
  • BAKE: Pour just under half of the bread batter into the prepared loaf pan. In a microwave-safe bowl, add the 1/3 cup Nutella and microwave for 15 seconds. Pour Nutella over batter and smooth with the back of a spoon. Pour the rest of the bread batter on top of the Nutella. Dot the top of the bread with a couple more chocolate chips (optional). Sprinkle the optional 2 tablespoons brown sugar on top of the bread and gently press in. Bake for 60 to 70 minutes, or until a toothpick when inserted in the center comes out clean or with few moist crumbs. Remove from the oven and let cool for 15 minutes into the bread pan before inverting to a cooling rack (do not rush this; it needs time to set in the pan!) Once on the cooling rack, allow the bread to cool for at least 30 minutes and preferably an hour before cutting in. (See Note 2.)
  • STORAGE: Store any leftover bread in an airtight container at room temperature. Best eaten within 3 days.