Recipe adapted from The Sweet Spot and Jun-Blog
1/3 cup unsalted butter, at room temperature, plus more for greasing the pan
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup honey
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup roughly mashed ripe bananas (about 3)
1/2 teaspoon vanilla extract
1 large egg
1/2 cup plain sour cream (plain yogurt would work too, or sweetened yogurt but you might want to reduce the brown sugar a bit)
1 cup semisweet chocolate chips, mandatory
Preheat the oven to 350 degrees F. Lightly butter an 8-1/2 x 4-1/2-inch loaf pan and set aside.
Sift together the flour, baking powder, and baking soda and set aside.
Put the butter, honey, sugar, cinnamon, and salt in the bowl of an electric mixer fitted with paddle attachment. Beat on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl, add the bananas and vanilla, and beat on medium speed until the mixture looks “broken,” or lumpy, about 1 minute. The bananas should be smashed, with a few chunks remaining.
Turn the speed to medium-low and beat in the egg until incorporated. Turn the speed to low and gradually add the shifted flour mixture, mixing just until no traces of flour remain, about 10 seconds. Add the yogurt and mix until the batter has only a few remaining white streaks, about 5 seconds. Be sure to avoid overmixing. Gently fold in the chocolate chips, if desired.
Transfer the batter to the greased pan. Bake in the center of the oven until a tester inserted in the center comes out clean, about 55 minutes. Cool the cake in the pan on a rack for 15 minutes, then unmold and cool completely on the rack. Consume!
