Ingredients

The following ingredients have 4 Servings
  • 1 cup (250 g) mashed VERY RIPE bananas, Note 1 (about 2 large bananas)
  • 1/2 cup (125 g) plain or Greek yogurt, low fat is fine ((buttermilk or sour cream is fine too))
  • 1 teaspoon (5 g) baking soda
  • 1/2 cup (115 g) butter (one stick) - very soft, Note 2 (salted or unsalted)
  • 3/4 cup (150 g) brown sugar, Note 3
  • 1 egg, room temperature ((run under warm water for a minute if needed))
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 1 1/2 cups (225 g) all-purpose flour, Note 4
  • 1 teaspoon (3 g) baking powder
  • 1/2 teaspoon salt (omit if using salted butter)
  • Optional add-ins: 1/2 cup (87 g) chocolate chips, toffee bits, pecans, walnuts or raisins.

Instruction

  • HEAT OVEN TO 350F/176.7C: Crumple a parchment paper into a ball. Smooth it out and line a 9 x 5 inch loaf pan (23x13 cm) or 4 x 8 inch loaf pan (20x10 cm).
  • BOWL #1 (small bowl): Mix together mashed bananas, yogurt and baking soda with a fork or spoon.
  • BOWL #2 (medium bowl or 2 cup measuring cup): Stir together flour, baking powder and salt (if using).
  • BOWL #3 (large bowl): Use a spoon or whisk to mix butter and brown sugar together until well combined. Add egg and vanilla and whisk until smooth and creamy. Add banana-yogurt mixture and mix well. Add flour mix in 3 parts, mixing lightly between each addition. DO NOT over mix. Just mix until flour is incorporated. Batter will be thick. Stir in optional add-in if using.
  • BAKE: Spoon batter into parchment-lined loaf pan. Bake for 50-60 minutes or until cake tester or toothpick comes out clean. Using a smaller loaf pan may take a bit longer. Start checking after 50-55 minutes. The middle may still be wet. Bake another 3-5 minutes and check again. When done, remove pan from oven and let cool. Lift banana bread out by holding onto sides of parchment.