Ingredients
Method
- Start with the wet ingredients. In a large bowl, mash the bananas until smooth. Add the Greek yoghurt, melted butter, eggs, milk and sugar and mix together until well combined.
- Add the dry ingredients. Sift in the flour, baking soda, cinnamon, nutmeg and salt. Fold everything together gently until just combined - don't overmix or you'll lose that lovely tender crumb.
- Add the good stuff. Fold through most of the dark chocolate and the sultanas, saving a little chocolate to scatter over the top.
- Bake. Pour into a lined tin and scatter the remaining chocolate over the top. Bake at 170°C for 45 minutes until a skewer inserted into the centre comes out clean. Keep an eye on it towards the end - if the top is browning too quickly, loosely cover with foil.
- Glaze. As soon as it comes out of the oven, drizzle generously with honey and leave to cool in the tin for ten minutes before turning out.
Notes
The riper the bananas the better - properly brown ones are ideal. They're sweeter and more intensely flavoured and make a real difference to the finished loaf.
This keeps really well wrapped in foil for three or four days, and it freezes brilliantly sliced so you can grab a piece whenever you fancy.
Dark chocolate works best here - it balances the sweetness of the banana beautifully. Milk chocolate will make it quite sweet so adjust the sugar slightly if you go that route.