Name: Banana-Chocolate Bread
Total time: 1 h 45 min
Ingredients: 2 cups unbleached all-purpose flour; 10 tablespoons granulated sugar; 3/4 teaspoon baking soda; 1/2 teaspoon table salt; 1 1/4 cups toasted walnuts , chopped coarse (about 1 cup); 2 1/2 ounces (71 grams) bittersweet chocolate , grated (a heaping 1/2 cup); 3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups); 1/4 cup plain yogurt; 2 large eggs , beaten lightly; 6 tablespoons unsalted butter , melted and cooled; 1 teaspoon vanilla extract

Why This Recipe Works

For a basic banana bread recipe with deep banana flavor, plenty of moisture, and a nice, light texture, we used older, darkly speckled bananas, which are both sweeter and more moist than younger bananas. We added yogurt to our banana bread recipe for a nice tang and even more moisture. And we used the “muffin method” to mix the wet and dry ingredients for a delicate, golden brown loaf of decent height.

Before You Begin

Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.

Instructions

Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients and chocolate together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.