Ingredients:

  • ½ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups overripe bananas, mashed (approx. 3-4 large)
  • ¼ cup plain Greek yogurt or sour cream
  • 1 ¾ cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • Optional: ½ cup chopped walnuts or pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the loaf pan thoroughly and line the bottom with a strip of parchment paper that overhangs the sides (this creates a sling for easy removal).
  2. In a small bowl, thoroughly mash the overripe bananas until they are mostly smooth with a few small lumps remaining. Set aside.
  3. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
  4. In the large mixing bowl (or stand mixer), beat the softened butter and brown sugar on medium speed until the mixture is light, fluffy, and noticeably paler (about 2–3 minutes).
  5. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl. Add the vanilla extract and mix briefly.
  6. Gently fold in the mashed bananas and the Greek yogurt/sour cream until just combined. The mixture may look slightly curdled at this point, which is normal.
  7. Add the dry ingredient mixture to the wet ingredients. Mix on the lowest speed or gently fold with a rubber spatula just until all streaks of flour disappear. Do not overmix.
  8. If using nuts or other add-ins, gently fold them in now.
  9. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes. At the 40-minute mark, check the top; if it is browning too quickly, lightly tent the loaf with aluminum foil.
  10. The bread is done when the edges pull slightly away from the pan, and a wooden skewer or toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
  11. Let the banana bread cool in the pan for 15 minutes before using the parchment sling to lift it out.
  12. Transfer the bread to a wire rack to cool completely before slicing (about 1 hour).