- 250 g all-purpose flour
- 5 g baking soda
- 2 g baking powder
- 1 pinch of salt
- 5 g cinnamon
- 1 pinch of nutmeg
- 2 large eggs
- 150 g granulated sugar
- 350 g ripe bananas, mashed well
- 60 g plain yogurt
- 85 g unsalted butter
- 5 g vanilla extract
- 200 g semisweet chocolate chips
Preheat the oven to 175°C (350°F) and position the rack centrally. Prepare a 9×5‑inch loaf pan by buttering thoroughly, then flouring the base carefully.
Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a small bowl. Whisk vigorously to blend evenly. Reserve half tablespoon flour for chips.
Toss chocolate chips with the reserved flour to prevent sinking during baking. Set the coated chips aside while preparing the remaining wet mixture ingredients.
Whisk eggs and sugar in a large bowl until smooth. Add mashed bananas, yogurt, melted butter, and vanilla. Continue whisking until the mixture becomes fully combined.
Fold dry ingredients gently into the wet mixture. Avoid overmixing. Ensure the batter remains thick and slightly lumpy, with no visible streaks of unincorporated flour.
Incorporate the floured chocolate chips using slow, deliberate folding motions. Transfer the batter into the prepared loaf pan and smooth the surface evenly before topping.
Sprinkle additional chocolate chips over the batter. Bake fifty‑five minutes until golden. Insert a toothpick into the center; remove when it emerges clean and dry.
Cool the loaf 5 minutes in the pan, then transfer to a rack. Allow complete cooling before slicing. Serve warm or room temperature for best flavor.