Banana Bread (Panqué de Plátano)

Ingredients

• 11.75 cup Whole wheat flour(210g)
• 21 teaspoon Baking soda(5g)
• 30.5 teaspoon Ground cinnamon(1.3g)
• 40.25 teaspoon Salt(1.5g)
• 51.25 cup Ripe bananas, mashed(300g)
• 62 Eggs(100g)
• 70.33 cup Pure maple syrup(80g)
• 80.5 cup Plain Greek yogurt(120g)
• 91 teaspoon Vanilla extract(4.2g)
• 100.33 cup Unsalted butter(75g)
• 110.5 cup Toasted walnuts or pecans(60g)
• 120.25 cup Sugar-free chocolate chips(45g)
• 130.25 cup Raw walnuts or pecans (for topping)(30g)
• 142 tablespoon Sugar-free chocolate chips (for topping)(18g)

Instructions

1. 1Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. 2Toast 1/2 cup of walnuts or pecans in the oven for 8-10 minutes until fragrant. Let cool and chop coarsely.
3. 3In a small saucepan, melt the unsalted butter over low heat. Continue cooking, stirring, until it turns golden brown and smells nutty. Remove from heat and let cool.
4. 4In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
5. 5In another bowl, mash the ripe bananas. Add eggs, maple syrup, Greek yogurt, and vanilla extract. Mix well.
6. 6Add the cooled browned butter to the wet ingredients and mix until combined.
7. 7Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
8. 8Fold in the toasted chopped nuts and chocolate chips.
9. 9Pour the batter into the prepared loaf pan. Tap the pan to level the batter.
10. 10Sprinkle the top with extra raw nuts and chocolate chips for topping.
11. 11Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
12. 12Let the bread cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack before slicing.