Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) room temperature unsalted butter
- 3/4 cup (150g) packed brown sugar
- 2 large eggs (at room temperature)
- 1/3 cup (80g) plain yogurt or sour cream
- 1 1/2 cups (345g) mashed ripe bananas (about 4 medium or 3 large)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 F.
- Grease a 9x5 inch loaf pan.
- Using an electric mixer, beat the butter and brown sugar together on high speed until smooth and creamy (2 minutes).
- Add the eggs one at a time and beat well.
- Beat in the yogurt, mashed bananas, and vanilla extract until fully combined.
- Whisk the flour, baking soda, salt, and cinnamon together in a separate bowl.
- Gently add the dry ingredients with an electric mixer on low speed. Do not over-mix.
- Pour and spread the batter into the prepared baking pan.
- Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
- The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Start checking every few minutes before 60 minutes to avoid burning.
- Remove bread from the oven and let cool in the pan on a wire rack for 1 hour.
- Remove bread from the pan and let cool directly on the wire rack until cool enough to eat.
- Store covered at room temperature for 2 days, in the fridge for 1 week, or freeze for longer storage.