Ingredients
1 1/2 cups (375 ml) chocolate chips
¼ teaspoon (1 ml) vanilla extract
5 tablespoons (75 ml) Greek-style yogurt
2 cups (500 ml) mashed ripe bananas (about 4 - 5 medium)
2 (96 g) eggs
½ cup (125 ml) sugar
½ cup (125 ml) butter, softened
¼ teaspoon (1 ml) kosher salt
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
2 cups (500 ml) gluten-free all-purpose flour blend
Step by step
Preheat oven to 350°F.Coat 8 miniature loaf pans with nonstick pan spray.
Combine flour, baking soda, baking powder and salt in large bowl; set aside.
Add butter and sugar to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Flat Beater to mixer. Turn to Speed 4 and beat until lightly and fluffy. Stop and scrape bowl. Add eggs, bananas, yogurt and vanilla. Turn to Speed 2 and mix until well combined. Stop and scrape bowl.
Add flour mixture and chocolate chips. Turn to Speed 2 and stir until well combined.Spoon batter evenly into pans, filling about three-fourths full.
Bake 35 to 45 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire rack 15 minutes before serving.