sallys-banana-bread

🥘 Ingredients

• all-purpose flour 2 cups
• baking soda 1 tsp
• salt ¼ tsp
• cinnamon ½ tsp
• unsalted butter ½ cup
• brown sugar ¾ cup
• eggs 2 large
• full-fat Greek yogurt 0.33 cup
• vanilla 1 tsp
• mashed bananas 1 ½ cups
• nuts (optional) ¾ cup
• chocolate chips (optional) 1 cup

1. 1

   Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
2. 2

   In a medium bowl , whisk the all-purpose flour , baking soda , salt , and cinnamon together. Set aside.
3. 3

   In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the unsalted butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes . (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the full-fat Greek yogurt , vanilla , and mashed bananas until combined.
4. 4

   Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts (optional) or chocolate chips (optional) , if using. The batter should be thick.
5. 5

   Pour and spread the batter into the prepared baking pan. Bake for 60 to 65 minutes , making sure to loosely cover the pan with aluminum foil halfway through, to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cool the bread in the pan set on a cooling rack for 1 hour . Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.
6. 6

   Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.