This gluten-free chocolate chip banana bread is the most perfect bread in the world. It has everything you need, sweet bananas, chocolate chips, a crunchy exterior, and is very moist and fluffy. Just the way a good sweet bread should be!
Mash banana in a large mixing bowl until smooth. Add eggs. Beat with an electric mixer on low and add melted butter, yogurt, vanilla, sugar.
Mix on low until combined.
Mix in sifted flour, baking powder, salt.
Once combined stir In the chocolate chips.
Prepare a 9 x 5-inch bread pan lined with parchment paper with enough room left on the edges to lift out the bread after baking. Pour the batter in the pan.
Make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.
Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely.
You can serve it warm as well but better to wait until cooled as it will be easier to slice it.
Storing - this bread will keep in the fridge for a week, but for better texture and flavor consume within 2-3 days. Or keep art room temperature for 2 days, covered.
Freezing - let the bread cool completely. Cut in individual slices, thicker the better. Rap each slice in parchment paper or cut out a slightly wider sheet to act as a separator between slices. Transfer to freezer-friendly zip lock bag or container. Freeze for up to 2-3 months. Reheat in a toaster or let come to room temperature to enjoy.
Bananas - I recommend using the ripest bananas you can get. Dark and full of spots! Why? Simply because of the flavor they give, ''older'' bananas will result in the best, strong, sweet, and rich flavored banana bread. This being said, it is also okay to use more fresh bananas but then the overall flavor will be different and you may need to add a little extra of that maple syrup.
Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter