Olympics + {CHOcolate Chip Banana Bread}

Posted: August 3, 2012

I don't know about you, but I just LOVE watching the Olympics.  Every night I find myself promising I'm going to go to bed early earlier, to no avail. I just have to keep watching! It's intriguing. It's inspiring. And I love seeing the smiles on the faces of the champions.  They have trained so hard for that moment, sacrificed so much, and just want to be the best...in the world.  You've probably seen the commercials, but Chobani is sponsoring this year's Olympics!  Talk about big time :)  The forward momentum they have is amazing: new products, opening a physical store in New York, and now the Olympics!  I feel I am on a similar journey, on a smaller scale. If you missed this week's big announcement, go back and read it.

Chobani's new 16oz size

Chobani just released a new 16 ounce size of yogurt containers, perfect for those who make Chobani a regular part of their lifestyle.  I must say, I am MOST excited about the Vanilla Chocolate Chunk (previously only sold in the "kids" size). And it was just BEGGING to be made into banana bread.

Before this "ingredients" photo was taken, my little munchkin snuck up, stole the bananas (and spatula) and tried to hide with them...ha!


This was no doubt my "best batch ever." Perfectly browned. Perfectly cooked. Perfectly sweet.

Introducing the BEST banana bread you'll ever eat/bake/enjoy/devour: CHOcolate Chip Banana Bread featuring Chobani's Vanilla Chocolate Chunk:

Now I just need it to get pinned over 106,000 times so that it catches up with my Strawberry & Blueberry banana breads on Pinterest!  Ready, set, PIN!

And for those of you always wondering about my red table, here it is in all its glory: nestled in front of my sliding glass door for good lighting :)

Or Try my other Banana Breads:

{CHOcolate Chip Banana Bread}

Description

Chocalate Chip Banana Bread made with Greek Yogurt // @noshandnourish

Ingredients

1 1⁄2 cup
Whole Wheat Pastry Flour
3 tablespoons
Whote Wheat Pastry Flour
1 1⁄2 teaspoon
Baking Powder
1⁄2 teaspoon
Salt
1⁄2 cup
Brown Sugar (or sub Honey)
1⁄2 cup
Mini Chocolate Chips
2  
Ripe Bananas
1  
Egg
3⁄4 cups
Greek Yogurt (I used Chobani's Vanilla Chocolate Chunk)
1 teaspoon
Vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients in one bowl.
  3. Smash bananas and mix with remaining wet ingredients in a separate bowl.
  4. Mix dry and wet ingredients together.
  5. Spray a loaf pan and pour in batter.
  6. Bake for 45 minutes.
  7. Take out and let cool for 20 minutes.
  8. Slice, enjoy, drool.

Yields 1 Loaf

Print    

You might also like...

Comments

Submitted by Anonymous - August 3, 2012 - 4:56pm

Can't wait to try this! I'm a big fan of yours: photography, writing, Babycakes, the whole package! You've got it!

Submitted by kelly - August 3, 2012 - 4:56pm

Thanks for the sweet comment! I sure do appreciate it. I hope you have a fabulous weekend!

Submitted by Corrie Anne - August 3, 2012 - 5:28pm

I just saw that Choc Chobani the other day, and I was curious about it!!!!! I hope I can find it at the store today. I just happen to have two bananas.

Submitted by kelly - August 5, 2012 - 6:07pm

I hope you & Kevin liked it!

Submitted by Julie Raymond - August 3, 2012 - 6:33pm

I'm loving alllll of these chobani delicious breads! :)

Submitted by kelly - August 5, 2012 - 6:07pm

I think this one is my favorite so far :)

Submitted by Carla - August 4, 2012 - 10:38am

Looking forward to trying this recipe. I thoroughly enjoy your articles & pictures. And, at the risk of sounding like my mother & grandmother, you're delightful!

Submitted by kelly - August 5, 2012 - 6:08pm

Thanks for the sweet comment :) Glad you're enjoying the blog!

Submitted by Christine @ Oatmeal Bowl - August 4, 2012 - 12:22pm

I have never put chocolate chips in my banana bread, but it sounds like a wonderful addition. I bet the Cho makes for a nice moist bread.

Submitted by kelly - August 5, 2012 - 6:09pm

Super moist, indeed! No butter, no oil, and very little sugar, but 100% delicious!

Submitted by Dhess - August 4, 2012 - 8:41pm

How many eggs did you use? The recipe says 1 egg but you have 2 in the picture.

Submitted by kelly - August 4, 2012 - 11:01pm

It took me two tries to perfect this recipe...so just use 1. With 2 it was too gooey!

Submitted by Brittany - August 4, 2012 - 11:32pm

This recipe looks amazing. I love banana bread, Chobani and chocolate so this sounds like an amazing loaf!! Pinning now. :)

Submitted by kelly - August 5, 2012 - 6:10pm

You won't be disappointed :)

Submitted by jocelyn - August 5, 2012 - 11:02am

the banana bread looks yummy.. definitely will try it..
I came across your site from The Lean Green Beans blog roll.. glad I checked it out.
Like you I've been staying up later that usual to watch Olympic events/recaps.
It's very inspiring and amazing to watch these athletes.

Submitted by kelly - August 5, 2012 - 6:10pm

So glad you stopped by, Jocelyn!

Submitted by ally - August 5, 2012 - 3:59pm

gorgeous, moist, flavorful, perfect!!
xo

Submitted by Nicole - August 6, 2012 - 2:07pm

Hi Kelly, This looks to die for! I want to make this recipe this week. I see you listed the first thing twice.
"1 1⁄2 cup Whole Wheat Pastry Flour
3 tablespoons Whole Wheat Pastry Flour"
Which is the correct measurement?

Thanks,

Submitted by kelly - August 6, 2012 - 2:08pm

Measure out the 1 and a half cups, then add an additional 3 Tbsp of flour. So, both.

Submitted by Cara - August 6, 2012 - 3:29pm

I just got a shipment of these too and that's the flavor I'm most excited to try as well :)

Submitted by Meredith - August 7, 2012 - 5:36am

Hi there. I am on weight watchers. Do you know the nutritional values or points for this bread??

Thanks!
Meredith

Submitted by kelly - August 14, 2012 - 7:21pm

I don't typically count calories or points, so I'm not sure.

Submitted by Kari@Loaves and Dishes - August 7, 2012 - 2:13pm

The Olympics really are exciting to watch. I love the Women's gymnastics. I almost always add chocolate, or peanut butter, or chocolate and peanut butter to my banana bread. Love that you used chocolate yogurt!

Submitted by Crystal - August 9, 2012 - 9:46pm

I haven't seen the chocolate Greek yogurt here in canada, could you just use plain and add a little cocoa powder? Also, do you know many drops of stevia would replace the brown sugar?

Submitted by kelly - August 14, 2012 - 7:20pm

I think plain yogurt plus cocoa powder would work too, yes. You may need to add a bit more sweetener to balance it out though, since the chocolate yogurt has some sweetness to it. As far as drops of Stevia compared to the 1/2 cup brown sugar, I'm not sure. There's probably some sort of conversion chart out there on the Truvia or NuNaturals website.

Submitted by Amanda - August 11, 2012 - 9:13am

Kelly - sounds like a great recipe, thanks! Did you bake yours with the agave or brown sugar? I haven't baked with agave before, just curious what you think of it compared to sugar?

Submitted by kelly - August 14, 2012 - 7:18pm

I used the brown sugar in this version. I made the Strawberry banana bread with agave though and it turned out great too. I think you're fine either way!

Submitted by Britt - August 13, 2012 - 11:25pm

Does it have to be greek yogurt or can you use any kind?

Submitted by kelly - August 14, 2012 - 7:17pm

I'm "guessing" any kind would work. But I definitely prefer the high protein content of greek yogurt vs. regular. If you try it with regular, let me know how it turns out!

Submitted by Nikkie - August 14, 2012 - 4:18pm

I just had my first bite and it is sooo good!

I had tried the strawberry banana bread, but it didn't really work. After having succes with this one though, I think I just didn't cook the strawberry one long enough. I also only used one and a half bananas (out of fear that it would have turned out like the other one) and it's perfect! My new favorite! Now to try it as muffins!

Thanks for sharing your deliciousness with us!

Submitted by kelly - August 14, 2012 - 7:18pm

Yeah, I used less bananas in this version, and I think it cooked up better than the strawberry bread. Might need to update the other recipe :)

Submitted by Ines - August 22, 2012 - 12:33pm

I love this banana bread. I used Fage plain Greek yogurt instead since that is what I use in my kitchen. The bread was light and delicious. I wish I didn't burn it :-( even burned the kids finished it in one day. The second batch is in the oven this morning. Thanks for the great ideas. I love baking and am always looking for healthier versions of my favorite receipts.

Submitted by Heidi @ Food Doodles - August 27, 2012 - 11:37pm

This looks perfect! The whole wheat flour and Greek yogurt... I'll have to try this some time. Banana bread is a staple around our house. Oh, and your munchkin is so cute! I'm always taking pictures with little hands reaching into my scene :D

Submitted by Danielle - September 26, 2012 - 10:17am

Hi...no whole wheat pastry flour at my local store. Do I need to go to the troupble of making a trip somewhere to find it or can I use regular whole wheat flour, which I have on-hand?

Submitted by Jenny - October 21, 2012 - 6:15pm

I substituted raw honey for the agave/brown sugar, and the bread was delicious. I liked the simplicity of the recipe, thanks!

Submitted by Nisha - November 4, 2012 - 11:18pm

I LOVED the look of this recipe, but I'm wondering if anyone else had a problem with the rise - do we need more baking powder? The bread was looking beautiful when the timer went off and toothpick came out clean. A few minutes after cooling, the bread was completely caved in - a total flop :( Not sure what went wrong. I've used Greek yogurt in recipes many times.

Submitted by kelly - November 5, 2012 - 3:40pm

Did you use regular whole wheat flour, or whole wheat PASTRY flour? That could affect the rise for sure.
Submitted by Ta - January 27, 2013 - 8:41am

I had the same problem. This was the first time I had followed a baking recipe that did not call for bakin powder too and I wonder if that is what did it it :(. My batter was a bit tar like too. Maybe I over mixed but sure didn't feel that way.

Submitted by Amy Lynn - November 25, 2012 - 5:05pm

Loved this ! I subbed out 1/2 cup of the whole wheat flour for chocolate whey protein power and used plain greek yogurt and dark chocolate 70% chips ... wow best ever <3

Submitted by kelly - November 25, 2012 - 10:14pm

Sounds like great subs!!
Submitted by Chris - February 16, 2013 - 12:28am

This. Was. AWESOME! Not only do I love the bread, I'm also in love with Chobani's Vanilla Chocolate Chunk. It has taken every fiber of my being to not devour the whole loaf in one night!

Chobani should start cutting you a check! :-)

Submitted by Anonymous - March 26, 2013 - 10:25pm

DELICIOUS! I accidentally used baking soda instead of baking powder and it still turned out very moist and delicious! Best part is its low fat!

Add new comment