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Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.

In a large mixing bowl, thoroughly mash the 4 ripe bananas using a fork or potato masher until mostly smooth with a few small lumps remaining.

Add the 1/2 cup of melted unsalted butter to the mashed bananas and stir until well combined.

Stir in the 1/2 cup of plain yogurt until fully incorporated into the banana mixture.

Crack in the 1 large egg and add the 1 teaspoon of vanilla extract. Mix until all the wet ingredients are well combined.

Add the 1/2 cup of packed light brown sugar and 1/4 cup of granulated sugar to the wet mixture. Stir thoroughly until the sugars are dissolved and the mixture is smooth.

In a separate medium bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can lead to a tough bread.

Gently fold in 3/4 cup of the diced fresh strawberries and 3/4 cup of the semi-sweet chocolate chips into the batter.

Pour the batter evenly into the prepared loaf pan. Sprinkle the remaining 1/4 cup of diced strawberries and 1/4 cup of chocolate chips over the top of the batter.

Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.

Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving.


Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.

In a large mixing bowl, thoroughly mash the 4 ripe bananas using a fork or potato masher until mostly smooth with a few small lumps remaining.

Add the 1/2 cup of melted unsalted butter to the mashed bananas and stir until well combined.

Stir in the 1/2 cup of plain yogurt until fully incorporated into the banana mixture.

Crack in the 1 large egg and add the 1 teaspoon of vanilla extract. Mix until all the wet ingredients are well combined.

Add the 1/2 cup of packed light brown sugar and 1/4 cup of granulated sugar to the wet mixture. Stir thoroughly until the sugars are dissolved and the mixture is smooth.

In a separate medium bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can lead to a tough bread.

Gently fold in 3/4 cup of the diced fresh strawberries and 3/4 cup of the semi-sweet chocolate chips into the batter.

Pour the batter evenly into the prepared loaf pan. Sprinkle the remaining 1/4 cup of diced strawberries and 1/4 cup of chocolate chips over the top of the batter.

Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.

Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving.
