Ingredients:

  • 2 large very overripe bananas (approximately 240g)
  • 1/2 cup unsalted butter (113g)
  • 1/4 cup full-fat Greek yogurt (60g)
  • 1 large egg, room temperature (50g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light brown sugar (100g)
  • 1 1/2 cups all-purpose flour (190g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp sea salt (3g)
  • 1 tsp ground cinnamon (2g)
  • 1 tbsp pure vanilla extract (13g)

Instructions:

  1. Preheat your oven to 180°C. Grease your loaf pan thoroughly with butter or use parchment paper with a bit of overhang for easy removal.
  2. Use 2 large very overripe bananas (240g) and mash them in a small bowl until almost liquid. A few small lumps are fine for texture.
  3. Take 113g of unsalted butter and melt it. Let it cool for a minute so it doesn't scramble the egg.
  4. In a large bowl, combine the melted butter, 100g granulated sugar, and 100g packed light brown sugar. Whisk until it looks like wet sand.
  5. Whisk in the 50g egg, 60g Greek yogurt, and 13g vanilla extract. Note: Whisking vigorously here is okay; we want a smooth, pale mixture.
  6. Sift in 190g all purpose flour, 5g baking soda, 3g sea salt, and 2g ground cinnamon directly over the wet mix.
  7. Use your spatula to fold the dry into the wet just until no white streaks remain. Stop immediately when the flour disappears.
  8. Pour it into your prepared pan and smooth the top.
  9. Place on the center rack. Bake 55 mins until a skewer comes out clean or with just a few moist crumbs.
  10. Let it sit in the pan for 10 minutes before moving to a wire rack. This prevents the loaf from collapsing.