I’ve loved banana bread since I was a kid; my paternal grandmother made it almost weekly during the winter months, and to this day, nothing tastes better to me than a warm, thick slice slathered with salty butter. The thick chunks of banana were super sweet, juxtaposed brilliantly with woody black walnuts; and although she would’ve never dreamed of adding chocolate chips to her recipe, I think she would approve of our MB Banana Bread - and we hope you will too.
Also - what better way to utilize over ripe bananas? Waste night, want not, right?
MB BANANA BREAD
SERVES: 8 TO 10 | PREP: 10 MINUTES | COOK TIME: 1 HOUR
INGREDIENTS
3 ripe bananas, mashed - plus, one additional for top of loaf
2 eggs, at room temperature
1/3 cup pure maple syrup
1/2 cup vanilla Greek yogurt
1 teaspoon vanilla extract
1 3/4 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1/3 cup butter, room temperature
1/2 cup chopped pecans
1/2 cup chocolate chips, plus a bit more the top