Chocolate Chip Banana Bread

Lately I've been storing bananas and avocados in the same bowl in my hanging fruit basket. It helps ripen the avocados, but sometimes sends the bananas over the edge.

Such was the case this weekend, when I had three rapidly-blackening bananas.

Time to make banana bread.

Chocolate Chip Banana Bread (Adapted with a few changes from: Pink of Perfection, based on a Cooking Light recipe)

-2 cups all purpose flour
-¾ tsp baking soda
-½ tsp salt
-1 cup sugar
-1/2 stick butter, softened
-2 large eggs
-3 bananas, mashed
-1/3 cup plain fat free yogurt
-1 tsp vanilla

-Preheat oven to 350

-Mix flour, baking soda, and salt

-In a separate bowl, cream butter and sugar until well blended

-Add eggs and beat well

-Add banana, yogurt, and vanilla, mixing until well blended

-Add flour mixture to wet ingredients and stir until just combined

-Pour into a greased loaf pan and bake for an hour or until a cake tester comes out clean