A delightful banana bread recipe with a twist of yogurt and walnuts, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Using parchment paper makes it easier to remove the loaf after baking.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier creaming.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Adding eggs one at a time ensures a smoother batter.
Mash the bananas in a separate bowl and mix them into the wet ingredients along with the yogurt.
Use a fork to mash the bananas for a slightly chunky texture.
In another bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt.
Sifting the dry ingredients helps to avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts and chocolate chips gently.
Coating the walnuts and chocolate chips in a bit of flour prevents them from sinking.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the loaf as a delightful snack or dessert.
Pair with a cup of tea or coffee for a perfect treat.
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