A delightful twist on classic banana bread, combining the rich flavors of peanut butter and chocolate chips.
Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray or line it with parchment paper.
Lining the pan with parchment paper makes it easier to remove the loaf after baking.
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt.
Sifting the dry ingredients together ensures an even distribution of leavening agents.
In another bowl, mash the bananas until smooth, then mix in the peanut butter, yogurt, egg, brown sugar, and oil until well combined.
Using a fork to mash the bananas works well and keeps the texture slightly chunky.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Overmixing can lead to a dense loaf, so mix until you no longer see dry flour.
Fold in the chocolate chips gently, ensuring they are evenly distributed.
Reserve a few chocolate chips to sprinkle on top for a decorative finish.
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 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 40 minutes to avoid overbaking.
Let the loaf cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely before slicing.
Cooling the loaf completely ensures clean slices and prevents crumbling.
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