Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large ripe bananas (about 1 1/2 cups mashed)
1/3 cup plain Greek yogurt
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/4 cup unsalted butter (melted)
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a separate medium bowl, mash bananas thoroughly with a fork.
4. To the mashed bananas, add Greek yogurt, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Whisk until just combined.
5. Pour wet mixture into dry ingredients. Fold gently with a spatula until no streaks of dry flour remain. Do not overmix.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let cool in the pan for 10-15 minutes on a wire rack.
9. Remove from pan and cool completely on wire rack before slicing.
Notes
Use very ripe bananas for best sweetness and moisture.
Do not overmix the batter to avoid a tough texture.
Measure flour by spooning into cup and leveling off for accuracy.
For a gluten-free version, use a 1:1 gluten-free baking flour blend.
Store tightly wrapped at room temperature for 1-2 days, in refrigerator for up to 5-7 days, or freeze for up to 3 months.
Reheat slices in microwave for 10-20 seconds or in a 300°F (150°C) oven for 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 22 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg