Banana Bread

I have never claimed to be a baker. Baking is science. Despite my degree in Biology, I am not as scientific in the kitchen. I am an artist in my cooking. A very sloppy one at best.

Always give credit where credit is due, so this recipe is a small modification from Emeril Lagasse.

Warning, there is no way this is healthy by the amount of butter it contains, but it sure is tasty.



Preheat the oven to 350 degrees. Lightly grease a 9 1/4 x 5 1/4 x 2 1/2 inch loaf pan and cover pan with cooking spray.

Puree the bananas, yogurt, eggs, and vanilla in a food processor or with an immersion stick.

Sift the flour, sugar, baking soda, baking powder, and salt into the bowl of a KitchenAid with a whisk attachment. Add the remaining 10 tablespoons of butter and mix on medium-low speed until blended; about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts and chocolate chips

Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch; about 50-65 minutes. Remove from the oven and cool for 10 minutes before turning out onto a wire rack to cool completely.

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