4 1/2 large bananas overripe, the browner the better
2 large eggs room temperature
1/2 cup plain non-greek full-fat yogurt
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp Baking soda
1 tsp salt
3/4 cup walnuts chopped
1/2 cup dark chocolate chunks
Instructions
Preheat oven to 350°F. Position a rack in the middle of the oven. Line a large loaf pan with parchment paper and set aside.
In a small saucepan over medium-low heat, add the butter and melt completely. Continue cooking until the butter has turned lightly brown, max 5 minutes. Be careful not to burn the butter. Remove from heat and let cool slightly.
In the bowl of a stand mixer, add 4 of the bananas and mash using the paddle attachment on low speed. When the bananas are mashed and slightly runny, add the sugar, and slowly drizzle in the butter.
After the sugar and butter have been combined, add the eggs, yogurt, and vanilla.
In a separate bowl, whisk the flour, baking soda and salt together.
While the stand mixer is on low speed, slowly add the flour into the mixture. When it's almost mixed together, add the chocolate and chopped walnuts. Stop the stand mixer.
Pour the batter into the loaf pan and add two long slices of banana or multiple little circles of banana.
Bake for 45 minutes, check the top to make sure it's not browning too quickly. If it is, tent it with aluminum foil and continue cooking for up to 75 minutes or until a toothpick is inserted and comes out clean.
Let cool for up to 15 minutes before removing and cutting, serving, enjoying.