Cinnamon Chocolate Chip Banana Bread

I am slowly learning I cannot be trusted around food. Particularly anything with carbs. And especially those with sugar. When I made whole wheat baguettes, I ate an entire baguette in one sitting, two days in a row. When I made bittersweet chocolate pear cake, I ate the entire cake, by myself, in less than 36 hours. And when I made these cinnamon chocolate chip banana bread loaves, I couldn't help myself from eating an entire loaf right out of the oven. I have no idea what the word "restraint" means.

As I know myself too well, I immediately froze three loaves so they could not tempt me (or so I thought). Every time I stand next to the freezer, I remember they are in there. I can sense them. I can smell them. I can taste them. I may have given in once.

And so, I ask you dear reader, how do you exercise this foreign concept known as willpower? I need advice. I need tips. I probably need to go to the gym.

This cinnamon chocolate chip banana bread is moist, dense, and absolutely delicious. We all know chocolate and bananas go well together, but when you add the cinnamon? That just makes it even better. There is no doubt about it, this is a dessert bread. I want to see if you can exercise restraint when you eat this. Consider it a challenge.

Cinnamon Chocolate Chip Banana Bread

Yields 1 loaf (or 4 mini loaves)

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature and cut into cubes
1 large egg, beaten
3 large, overripe bananas, mashed
3 tablespoons plain yogurt
1 teaspoon vanilla extract
1 cup semisweet or bittersweet chocolate chips

Preheat oven to 350 degrees F. Butter and flour a 9 by 5 inch loaf pan.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

In a large bowl, cream together the butter and sugar. Then mix in the egg, mashed bananas, yogurt, and vanilla extract. Fold the dry ingredients into the wet, making sure to scrape the bottom with your spatula. Mix until just combined. Add the chocolate chips. The batter will be thick and lumpy.

Scrape the mixture into the prepared pan and level the surface with a spatula. Bake for 45 to 60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. If the top of the loaf cracks down the length, this is also a sign the bread may be done. If using a mini loaf pan, reduce the baking time to 35 to 45 minutes.

Allow the bread to cool in the pan for 5 minutes before transferring to a cooling rack. How long can you resist before cutting into a hot, steaming loaf? I lasted 7 minutes. My willpower is weak around banana bread. And cinnamon. But especially chocolate.