Ingredients:

  • 1 ½ cups (3 large) Very Ripe Bananas, mashed
  • ½ cup (113g) Unsalted Butter, softened
  • ¾ cup (150g) Light Brown Sugar, packed
  • ¼ cup (50g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup (60ml) Full-Fat Plain Yogurt or Sour Cream
  • 1 ¾ cups (210g) All-Purpose Flour, spooned and leveled
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt (Fine sea salt)
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ½ cup (60g) Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang.
  2. In a medium bowl, thoroughly mash the ripe bananas until mostly smooth, leaving a few small lumps for texture.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and yogurt/sour cream until just combined.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  6. Add the dry ingredients to the wet ingredients in two batches. Mix only until just combined. Do not overmix.
  7. Gently fold in the mashed bananas and any optional toasted nuts using a rubber spatula.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55 to 65 minutes. If the top browns too quickly, loosely tent with aluminum foil halfway through baking.
  10. The bread is done when a wooden skewer inserted into the centre comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.