My Favorite Banana Bread

Steps

1. 1

   Adjust the oven rack to the lower third position and preheat the oven to 350°F (180 °C) (177°C (350 °F)). Lowering the oven rack prevents the top of your bread from browning too much, too soon.

2. 2

   Grease a 9×5-inch loaf pan with nonstick spray. Set aside.

3. 3

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

4. 4

   In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes.

   Start 3-minute timer
5. 5

   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.

6. 6

   Beat in the mashed bananas, yogurt (or sour cream), and vanilla until combined.

7. 7

   Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. The batter should be thick.

8. 8

   Fold in the nuts or chocolate chips, if using.

9. 9

   Pour and spread the batter into the prepared baking pan.

10. 10

    Bake for 60–65 minutes, making sure to loosely cover the pan with aluminum foil halfway through to prevent the top from getting too brown.

    Start 65-minute timer
11. 11

    The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.

12. 12

    Cool the bread in the pan set on a cooling rack for 1 hour.

    Start 1-hour timer
13. 13

    Remove the bread from the pan and place it directly on the rack to cool completely before slicing and serving.