Next, I add the ripe banana, egg, strained yogurt, and baking powder to a blender. I blend everything until the mixture becomes completely smooth and creamy.
Once the batter is smooth, I add the chocolate chips and gently stir them through the mixture. I like to keep the mixing light so the chocolate chips remain evenly distributed.
I pour the batter into the prepared baking dish and gently smooth the surface.
I place the dish in the preheated oven and bake for about 18–22 minutes. I look for a lightly set surface while keeping the center soft and tender.
After baking, I let it cool for a few minutes before serving. It’s especially delicious while still slightly warm, when the chocolate chips are soft and melty.
Pro Tips for Best Results
Use a very ripe banana for the best natural sweetness and a smooth texture.
Strained yogurt works best because it contains less liquid and gives the dessert a creamier consistency.
Don’t overbake it. The center should remain soft rather than becoming completely firm.
For evenly distributed chocolate chips, gently fold them in after blending instead of blending them into the batter.
Common Mistakes to Avoid
Using an underripe banana can result in a less sweet and less flavorful dessert.
Avoid adding the chocolate chips to the blender because they can break down too much and disappear into the batter. (See the next page below to continue…)
