My Favorite Banana Bread
, 2 h 15 min (includes 1 h cooling), Makes one 9×5-inch loaf
A moist, tender banana loaf with brown sugar, cinnamon and Greek yogurt; optional nuts or chocolate chips.
| prepMove oven rack to lower third; preheat oven to 350°F / 177°C | |||||||
| prepGrease a 9×5-inch loaf pan with nonstick spray | |||||||
| 250 g all-purpose flour (spooned & leveled) | Whisk dry ingredients | Mix in dry ingredients on low | Fold in nuts or chips (optional) | Bake 350°F / 177°C, 60–65 min | Cool in pan 1 hr, then on rack | ||
| 1 tsp baking soda | |||||||
| 1/4 tsp salt | |||||||
| 1/2 tsp ground cinnamon | |||||||
| 113 g unsalted butter, softened | Cream butter & sugar, 3 min | Beat in eggs one at a time | Beat in bananas, yogurt & vanilla | ||||
| 150 g packed brown sugar | |||||||
| 2 large eggs, room temperature | |||||||
| 345 g mashed bananas (3–4 ripe) | |||||||
| 80 g plain Greek yogurt or sour cream, room temperature | |||||||
| 1 tsp vanilla extract | |||||||
| 90 g chopped pecans or walnuts, or 180 g chocolate chips (optional) | |||||||
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