We have a lot of frozen bananas and decided to try this NYT recipe: https://cooking.nytimes.com/recipes/1020899-chocolate-chip-banana-bread?unlocked_article_code=1.tlA._8nF.4xy-IUtCydSN&smid=ck-recipe-iOS-share
Our modifications: first, instead of plain Greek yogurt, we used 1/3 cup Siggi’s nonfat vanilla Icelandic yogurt.
Second, because our bananas were on the larger side, we had extra batter for a mini-loaf (pictured above) in addition to a 9×5” loaf.
Finally, we used both 1 cup chocolate chips (Ghirardelli semi-sweet) and 3/4 cups toasted, roughly chopped nuts (pecans, walnuts, and slivered almonds). This banana bread had a tender crumb and a nice mouthfeel. It was delicious. Definitely a keeper. (June 2026)
Cooking Adventures 