Banana bread

Adapted from Cook’s Illustrated, with less sugar and no nuts.

• 283g (2c) all-purpose flour
• 100g (0.5c) sugar
• 0.75 tsp baking soda
• 0.5 tsp table salt
• 0.5–1c chocolate chips
• 3–4 very ripe bananas
• 0.25c plain yogurt (not Greek or otherwise strained)
• 2 large eggs
• 6 tbsp butter, melted and cooled
• 1 tsp vanilla extract

1. Preheat the oven to 350 degrees. Butter and flour a 9x5 loaf pan.
2. Mash the bananas into a smooth paste.
3. Mix the wet ingredients into the banana paste.
4. Mix the dry ingredients. In two stages, mix the dry ingredients into the wet.
5. Bake 55 minutes.