Ingredients:

• 1 ½ cups (380g) ripe mashed bananas (about 3-4 medium bananas)

• ½ cup (100g) packed light brown sugar

• ½ cup (100g) granulated sugar

• ½ cup (110g) unsalted butter, melted and slightly cooled

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• ½ cup (130g) 2% Greek yogurt (or sour cream)

• 1 ⅓ cups (180g) gluten-free all-purpose flour (with xanthan gum)

• 1 tsp baking soda

• ½ tsp salt

• ¾ cup (140g) chocolate chips (plus a handful for topping)

Instructions:

1. Prep the Oven and Pan:

Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, leaving a bit of overhang for easy removal.

2. Combine Dry Ingredients:

In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.

3. Mix Wet Ingredients:

In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and creamy.

4. Add Bananas and More:

Stir in the mashed bananas until well incorporated. Add the eggs, Greek yogurt, and vanilla extract, mixing until smooth.

5. Incorporate Dry Ingredients:

Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—stop as soon as the flour disappears.

6. Add Chocolate Chips:

Fold in most of the chocolate chips, saving a handful for sprinkling on top.

7. Pour and Bake:

Pour the batter into the prepared pan, spreading it evenly. Sprinkle the reserved chocolate chips on top for a lovely finish.

8. Bake:

Bake for 60–75 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). If the top browns too quickly, tent it with foil during the last 20 minutes.

9. Cool Completely:

Let the cake cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before slicing for the best texture.

Tips for Success:

• Bananas: Use very ripe bananas with plenty of brown spots for the sweetest flavor.

• Texture: For extra fluffiness, sift your dry ingredients before whisking them together.

• Storage: Wrap the cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.