Ingredients
Method
- Position the oven rack in the lower third and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan with nonstick spray and set it aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl and set aside.
- Beat the butter and brown sugar in a large bowl using a mixer with a paddle attachment on medium-high speed for about 3 minutes until light and creamy. Add the eggs one at a time on medium speed, beating well after each addition and scraping the bowl as needed. Mix in the yogurt, vanilla, and mashed bananas until combined.
- Combine the dry ingredients with the wet ingredients and beat on low speed just until incorporated, avoiding over-mixing. Fold in the nuts or chocolate chips if using.
- Spread the batter into the prepared pan and bake for 60–65 minutes, covering loosely with foil halfway through to prevent over-browning. Ensure a toothpick inserted in the center comes out clean before removing from the oven. Cool in the pan on a wire rack for 1 hour, then transfer the bread directly to the rack to cool completely.
- Wrap the bread tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
Banana Maturity: I wait until my bananas are covered in dark spots or nearly black because that is when the sweetness is most intense and the texture is perfect for mashing.
Mixing Technique: I make sure to stop the mixer the very second the flour is incorporated to avoid a dense loaf, as over-mixing is the most common reason for tough bread.
Moisture Secret: I find that using full-fat Greek yogurt gives the bread a lovely tang, though sour cream is a fantastic alternative if you want an even richer and softer crumb.
Browning Control: I always set a reminder to tent the pan with foil about halfway through baking to ensure the top stays golden brown without burning while the middle cooks through.
Storage Tip: I have discovered that this bread actually tastes even better on the second day once the moisture has redistributed, so I prefer to wrap it tightly and let it sit overnight.
Serving Suggestion: I love to warm up a thick slice and spread a bit of salted butter on top, which perfectly balances the deep sweetness of the brown sugar and bananas.