Ingredients:

  • 3 large overripe bananas (approx. 408g)
  • 0.5 cup neutral oil (109g)
  • 0.75 cup dark brown sugar, packed (150g)
  • 1 large egg (50g)
  • 1 tsp vanilla extract (4g)
  • 2 tbsp Greek yogurt (30g)
  • 1.5 cups all-purpose flour (190g)
  • 1 tsp baking soda (5g)
  • 0.5 tsp fine sea salt (3g)
  • 1 tsp ground cinnamon (3g)

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a large mixing bowl, mash the overripe bananas using a fork or potato masher until mostly liquid. Whisk in the neutral oil and dark brown sugar for one minute until well emulsified.
  3. Add the egg, vanilla extract, and Greek yogurt to the banana mixture. Whisk until the batter appears glossy and fully combined.
  4. Pour the dry ingredients into the wet. Use a spatula to fold the mixture together until no streaks of white flour remain. Stop immediately once combined; overmixing will make the bread tough and rubbery.
  5. Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Cool the loaf in the pan for 10 minutes before using the parchment sling to lift it onto a wire rack to cool completely.