In a separate mixing bowl, use an electric hand mixer to whip the eggs and the sugar together. Start mixing on the lowest speed until the mixture is combined, then increase the speed to high. Whip for 4-5 minutes, or until the beaters leave ribbons in the surface mixture.
Add the yogurt, mashed bananas, and peppermint extract to the wet ingredients.Blend the mixture together for 2 minutes.
Combine the wet to the dry ingredients. Fold them together just until the flour is absorbed. Using a rubber spatula, fold in the chocolate chips.
Scrape the batter into your prepared pan and bake for 50-55 minutes. When fully baked, a toothpick inserted into the middle of the baked loaf should come out clean. Remove the pan from the oven and allow it to cool for 10 minutes on the countertop before removing the loaf from the pan and allowing it to cool completely.
Prepare the Chocolate Ganache
Combine the heavy cream and chocolate chips in a microwave-safe bowl.
Heat for 1 minute on high, then remove the bowl from the oven and stir until smooth. If you find that the chocolate is not melting, heat it in 30 second bursts- whisking after each- until the chocolate is smooth.
Once the bread is cool, ladle a generous amount of ganache onto the surface of the mint chocolate chip banana bread.
Allow the ganache set up for 15-20 minutes. Placing the loaf into the fridge helps to speed up the setting up process. Sprinkle the entire loaf with the crushed peppermint candy canes.
Serve and enjoy on its own with a glass of milk or with a scoop of vanilla ice cream.
If you plan to freeze the loaf, it's best to do so prior to adding the chocolate ganache. Just wrap the cooled loaf in plastic wrap and store in the freezer for up to two months. If you plan to serve and eat this mint chocolate banana bread all on the same day, sprinkle the entire loaf with the crushed peppermint candy canes. But, if you don't think you'll get around to eating the entire loaf, slice the bread, then sprinkle the candy canes on the individual slices.