Banana Bread
Adapted from NYT’s ‘Chocolate-Chip Banana Bread’ by Erin Jeanne McDowell
Ingredients
Bananas, very ripe | 3 to 4 | |
Butter, melted | 85 g | 6 tablespoons |
Brown sugar | 160 g | 1 cup |
Eggs | 2 (large) | |
Plain joghurt | 80 ml | 1/3 cup |
Flour | 255 g | |
Salt | 1/2 teaspoon | |
Baking soda | 1.5 teaspoons | |
Vanilla extract | 2 teaspoons |
Optional
Chocolate | 100 g | chopped |
Blueberries | ad libitum | |
almonds, walnuts or pecans | 130gr | toasted and coarsely chopped |
Notes:
- The amount of sugar was reduced from 220 gr to 160gr
- Adding Blueberries and chocolate chips (reduce to 50 g) works well together
- Baking time: 60min at 180 C in fan / convetion oven (Umluft) works well
Preparation
- Heat the oven to 180 C (350 F)
- Lightly grease loaf pan
- Mash bananas using a fork
- Whisk in melted butter, yoghurt, brown sugar, eggs and vanilla
- In a separate bowl, combinte flour, baking soda and salt
- Add flour mixture to banana mixture
- Stir until uniformly combined (use a silicone spatula to scrape sides)
- Optional: stir chocolate, blueberries or nuts
- Pour the batter into the load pan an transfer to oven
- Bake until edges of the load start to pull away, approx 60 to 75min
- Run a knofe aorund the edgoe of the banana bread. Let cool in the pan for 10min before unmolding.
- Ideally, let cool completely before cutting.