Chocolate Chip Banana Bread with Greek Yogurt in 75 Minutes

Instructions:

1. Prepare the oven. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Mash the base. In a large mixing bowl, mash the 3 large overripe bananas until mostly smooth with only small chunks remaining. Note: Small chunks provide bursts of moisture in the finished crumb.
3. Emulsify the wet ingredients. Whisk the 0.5 cup melted butter into the mashed bananas. Add the 0.75 cup brown sugar, 0.25 cup granulated sugar, 1 egg, 0.25 cup Greek yogurt, and 2 tsp vanilla extract. Whisk until the mixture is a uniform liquid with no streaks of egg visible.
4. Sift the dry ingredients. Sift the 1.5 cups all purpose flour, 1 tsp baking soda, 0.5 tsp sea salt, and 0.5 tsp ground cinnamon directly into the wet ingredients.
5. Fold the batter. Using a silicone spatula, gently fold the dry ingredients into the wet until no streaks of flour remain. Stop as soon as the flour disappears. Note: Overmixing will lead to a tough, rubbery texture.
6. Add the chocolate. Gently fold in 1 cup of the semi sweet chocolate chips.
7. Transfer to pan. Pour the batter into the prepared loaf pan and sprinkle the remaining 2 tablespoons of chocolate chips on top. Spread the batter evenly to the corners.
8. Bake for 60 minutes. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The crust should be deep golden brown and fragrant.
9. Cool in the pan. Allow the bread to cool in the pan for 10-15 minutes. Note: This helps the structure set so it doesn't crumble when lifted.
10. Final wire rack cooling. Transfer to a wire rack to cool completely before slicing. Waiting is hard, but it prevents the bread from steaming itself into sogginess.