Banana Bread with Chocolate Chips

  1. 250 g flour
  2. 1 teaspoon baking soda
  3. a pinch of salt
  4. 1/2 teaspoon cinnamon
  5. 110 g unsalted butter (at room temperature)
  6. 145 g brown sugar
  7. 2 eggs
  8. 80 g Greek yogurt
  9. 2 cups ripe bananas / about 3-4 ripe bananas (mashed)
  10. 1 teaspoon vanilla extract
  11. 50 g chopped walnuts (optional)
  12. chocolate chips (optional)


  1. Preheat the oven to 180°C. Grease a 9×5-inch loaf pan and line with parchment paper.
  2. In a large bowl, whisk the flour, baking soda, salt, and cinnamon.
  3. Using an electric mixer, beat the butter and brown sugar on high speed until smooth and creamy, about 2 minutes.
  4. Add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
  5. Slowly fold in the dry ingredients into the wet ingredients with a spatula, until no lumps remain. Do not over-mix. Fold in the walnuts.
  6. Spoon the batter into the prepared baking pan and top with chocolate chips.
  7. Bake for 60-65 minutes. Loosely cover the bread with foil after 30 minutes to help prevent the top from getting too brown.
  8. Remove from the oven and allow the banana bread to cool for 10 minutes before removing from the pan.

Banana Upside-down Cake


A moist cake, with melt-in-the-mouth bananas, spiced with vanilla and cinnamon. It’s the best kind of comfort food. Made with a fluffy and tender cake and buttery, caramelised bananas, this banana upside-down cake is the treat your tables have been begging for. It’s not overly sweet, and lets the caramelly sweetness of the bananas shine. Best served warm, with some unsweetened whipped cream.


For the topping:

  1. 32 g butter (melted)
  2. 50 g brown sugar
  3. 2 ripe bananas (sliced in half, lengthways)

For the cake:

  1. 100 g flour
  2. ½ teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. ¼ teaspoon salt
  5. ½ teaspoon cinnamon
  6. ½ teaspoon vanilla extract
  7. 62 g butter
  8. 70 g brown sugar
  9. 1 egg
  10. 60 ml greek yogurt


  1. Pre-heat the oven to 180°C. Grease a 7×7 inch square cake tin with butter.
  2. In a small bowl, mix the melted butter and brown sugar. Spread evenly at the bottom of the cake tin. Lay the banana slices on top, cut side down. Set aside.
  3. Sift together the flour, baking powder, baking soda, salt and cinnamon.
  4. In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the egg and vanilla.
  5. Add the flour and greek yogurt in 3 additions, alternating the two. Fold together until just combined.
  6. Pour the batter over the bananas. Bake for 30-35 minutes.
  7. Remove the cake from the oven and let it cool for 5 minutes. Flip onto a plate.