Ingredients:

  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups mashed very ripe bananas (about 3-4 large)
  • ¼ cup plain Greek yoghurt (full-fat recommended)
  • 1 ¾ cups all-purpose flour, spooned and levelled
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: ½ cup chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the loaf pan thoroughly, then line it with parchment paper, leaving an overhang (a 'sling') for easy removal.
  2. In a medium bowl, thoroughly mash the very ripe bananas until mostly smooth, leaving a few small lumps for texture if desired. Set aside.
  3. Whisk together the flour, baking soda, salt, and cinnamon in a separate medium bowl. Set aside.
  4. In the large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light, fluffy, and pale in colour (3 to 4 minutes).
  5. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl. Mix in the vanilla extract.
  6. Gently fold in the mashed bananas and the Greek yoghurt until just combined. The mixture may look slightly curdled at this stage, which is acceptable.
  7. Reduce the mixer speed to low, or switch to a rubber spatula. Gradually add the dry ingredient mixture to the wet mixture.
  8. Mix only until the flour streaks just disappear. It is crucial not to overmix; overmixing develops gluten and results in a tough loaf. A few small lumps of flour are acceptable.
  9. Gently fold in any nuts or chocolate chips, if using.
  10. Pour the batter evenly into the prepared loaf pan. Bake for 60 to 65 minutes.
  11. Test the loaf by inserting a wooden skewer or toothpick into the very centre. It should come out clean, or with just a few moist crumbs attached. If the top browns too quickly, loosely tent the loaf with foil for the remaining bake time.
  12. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Use the parchment sling to lift the loaf out and transfer it to a wire rack to cool completely before slicing.