Instructions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) bread pan.
• In a large bowl, mash 4 ripe bananas until you have about 1 1/4 cups mashed banana.
• Add 1/2 cup plain whole milk Greek yogurt, 1/4 cup melted salted butter or coconut oil, 1/4 cup maple syrup or honey, 2 eggs (at room temperature), and 2 teaspoons vanilla extract to the mashed bananas. Stir until combined.
• In a separate bowl, whisk together 1 1/2 cups whole wheat pastry flour (or all-purpose flour), 1 1/2 teaspoons baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
• Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
• Fold in 1 cup semi-sweet or dark chocolate chunks until evenly distributed.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 50–60 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
• Remove the pan from the oven and let the bread cool in the pan for 15 minutes. After 15 minutes, remove the loaf from the pan and transfer to a wire rack to cool further, or slice and serve warm if desired.
• While the bread is baking or cooling, make the cinnamon butter: in a bowl beat together 1 stick salted butter (at room temperature), 1/4 cup pure maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon until smooth and spreadable. Serve the cinnamon butter with the warm or cooled bread.