Adapted from NYT’s ‘Chocolate-Chip Banana Bread’ by Erin Jeanne McDowell


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  


Chocolate 100 g chopped
Blueberries ad libitum  
almonds, walnuts or pecans 130gr toasted and coarsely chopped


  • 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


  • 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.