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Preheat oven to 350 degrees farenheit and make sure there’s a baking rack in the middle.
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Line a loaf pan with parchment paper.
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Peel bananas and mash them in a large mixing bowl, mash bananas with a potato masher or a fork just until the bananas don’t have a banana shape but is still chunky.
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Crack two eggs in the banana bowl and use a fork to lightly scramble them.
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Melt butter in a small bowl in the microwave for about 20-30 seconds (50% melted and then stir otherwise the butter will splatter and make a mess).
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Add sugar, yogurt, melted butter, and chocolate extract to the banana and stir to combine, break up large pieces of banana with a fork.
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Add flour, baking cocoa powder, baking soda, salt, and mix until just barely combined.
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Add chocolate chips and gently fold into the batter, do not overmix.
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Pour the batter into the parchment paper lined loaf pan, spread out the top evenly, sprinkle with the remaining chocolate chips, use the back of a spoon to gently press in the pieces, and wait 10 minutes before baking.
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Bake for 50-55 minutes, the banana bread will smell amazing at about 45 minutes, test the banana bread at about 50 minutes with a skewer, the banana bread is ready when a skewer comes out clean (actual baking times will vary depending on the size of the bananas).
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Allow it to cool for as long as you can resist, the banana bread is moist like a fudgy brownie 10 minutes out of the oven but tastes best when cooled to room temperature. I usually bake banana bread after I make dinner, take it out of the oven, lightly cover with a piece of parchment paper to cool overnight, and wrap with plastic wrap the next morning.