Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) packed light or dark brown sugar
- Two large eggs, at room temperature.
- 1/3 cup (80 g) plain yogurt or sour cream, at room temperature
- 2 cups (460 g) mashed bananas (about 4 large ripe bananas)
- 1 teaspoon of pure vanilla extract
- optional: 3/4 cup (100 g) chopped pecans or walnuts
Instructions
Prepare the oven and pan:
- Adjust the oven rack to the lower third position.
- Preheat the oven to 350°F (177°C).
- Butter a 9×5-inch loaf pan.
Mix dry ingredients:
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
Mix Wet Ingredients:
- In a stand mixer, beat the butter and brown sugar on high speed until smooth and creamy (about 2 minutes).
- On medium speed, add eggs one at a time, beating well after each addition.
- Beat in yogurt, mashed bananas, and vanilla extract until combined.
Combine Ingredients:
- On low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain (do not over-mix).
- Fold in nuts if using.
Bake:
- Pour the batter into the prepared pan.
- Bake for 60–65 minutes, loosely covering with aluminum foil halfway through to prevent over-browning.
- The bread is done when a toothpick inserted in the center comes out clean with a few moist crumbs.
Storage:
- Store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
