Banana Bread

  • Total time: 125 minutes
    • Prep time: 10 minutes
    • Cook time: 60 minutes
    • Post-cook time: 55 minutes
  • Yield: One 8½x4½” loaf
  • Modified from: Grammy, Bon Appetit

Inventory

Ingredients

  • 190g all-purpose flour
  • 1¼ tsp baking soda
  • ½ tsp kosher salt (morton’s)
  • ¼ tsp ground cinnamon or cardamom
  • 4 T unsalted butter, room temperature (½ stick)
  • 75g granulated sugar
  • 100g light brown sugar
  • ⅓ cup Greek yogurt
  • 2 large eggs
  • ¼ tsp vanilla
  • 1½ cups (400g) mashed very ripe bananas (from 4 large bananas)

Special Equipment

  • 8½x4½” loaf pan
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Rubber spatula
  • Wire rack

Instructions

Prepare

  1. Preheat oven to 350°F.
  2. Lightly coat an 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving overhang on long sides.
  3. Medium bowl, whisk:
    • 190g all-purpose flour
    • 1¼ tsp baking soda
    • ½ tsp kosher salt
    • ¼ tsp cinnamon/cardamom
  4. Large bowl, beat medium-high till fluffy (about 4 minutes):
    • 4 T unsalted butter, room temperature
    • 75g granulated sugar
    • 100g light brown sugar
    • ⅓ cup Greek yogurt
  5. Beat:
    • 2 large eggs, one at a time
    • ¼ tsp vanilla
  6. Beat, low:
    • Dries
  7. Beat, low:
    • 1½ cups (400g) mashed bananas
  8. Scrape batter into prepared pan and smooth the top.

Bake

  1. Bake at 350°F for 50-60 minutes, until a tester inserted into the center comes out clean.

Post-bake

  1. Cool in pan on a wire rack for 1 hour.
  2. Remove from pan and let cool completely before slicing.

Notes

Storage

  • Will keep in airtight container at room temperature or in the refrigerator for about a week.