Yesterday, I came across a recipe for Streusel Topped Chocolate Chip Banana Bread from Barbara Bakes and it seemed the perfect recipe to try out with my super ripe bananas.
I made a few minor adaptions to the recipe:
- For the bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup smashed very ripe bananas
- 1/2 cup sugar
- 1/2 cup plain yogurt
- 2 eggs
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons butter, melted
For the topping:
I ended up needing to bake the banana bread for 75 minutes at 350! Which is crazy! I don't know if that was because I swapped the sour cream for yogurt or what, but I've never had to bake banana bread for so long! The banana bread rose a lot! It is very deep. If I were to make this again, I would substitute some brown sugar in both the bread and the topping. I think I might also add some more banana, it was not very bananan-y. The 1 cup of chocolate chips was perfect to have a taste of chocolate in every bite.
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