Ingredients
Method
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan with nonstick spray and set 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 fitted with a paddle attachment on medium-high speed until light and creamy, about 3 minutes. Add the eggs one at a time while mixing on medium speed, beating well after each addition and scraping the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.
- Add the dry ingredients to the wet ingredients and beat on low speed until just combined, taking care not to over-mix. Fold in the nuts or chocolate chips if using.
- Pour the batter into the prepared pan and bake for 60–65 minutes, covering loosely with foil halfway through. Bake until a toothpick inserted in the center comes out clean, then cool in the pan on a wire rack for 1 hour before removing to cool completely on the rack.
- Store the bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
Banana Ripeness: I always wait until my bananas are covered in dark spots and feel very soft because that is when they provide the most intense flavor and moisture.
Mixing Technique: I have found that the secret to a tender loaf is stopping the mixer as soon as the flour disappears, as over-mixing can make the bread feel dense and rubbery.
Moisture Secret: I prefer using full-fat sour cream when I want an especially rich texture, though plain Greek yogurt works perfectly if you want something a little lighter.
Browning Control: I always set a timer to check the loaf halfway through baking so I can loosely cover it with foil, which keeps the top from getting too dark while the middle sets.
Flavor Development: I think this bread actually tastes better on the second day, so I try to bake it in the evening and let it sit wrapped on the counter overnight to let the sweetness deepen.
Freezing Tips: I love freezing individual slices wrapped tightly in plastic wrap, which makes it so easy to pop a piece in the toaster whenever I want a quick treat.
Nut Variation: I like to toast my pecans in a dry pan for a few minutes before adding them to the batter because it brings out a much deeper, nuttier aroma in the finished loaf.