Banana Bread

Steps

1. 1

   Position a rack in the center of the oven and preheat it to 176°C (350 °F) (about 350°F (180 °C)). Generously grease a 23 × 13 cm (9 × 5-inch) loaf pan.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, cinnamon, and fine salt. Break up any lumps in the brown sugar so the dry mixture is evenly combined.

3. 3

   In a separate medium bowl, add the mashed overripe bananas, plain yogurt or sour cream, lightly beaten eggs, melted unsalted butter, vegetable oil, and vanilla extract.

4. 4

   Stir the banana mixture until the wet ingredients are evenly blended and the eggs are fully incorporated.

5. 5

   Pour the wet mixture into the bowl of dry ingredients. Gently fold with a spatula just until no large streaks of dry flour remain. Do not overmix; a few small lumps are acceptable.

6. 6

   If using a mix-in, gently fold in either the coarsely chopped toasted walnuts or the chocolate chips, taking care not to overwork the batter.

7. 7

   Transfer the batter to the prepared loaf pan and spread it into an even layer, smoothing the top.

8. 8

   Bake for about 55–65 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean. For a temperature check, the center should register 200–205°F (93–96 °C) (93–96°C (199–205 °F)) on a digital thermometer.

   Start 65-minute timer
9. 9

   Place the pan on a cooling rack and let the loaf cool in the pan for 15 minutes.

   Start 15-minute timer
10. 10

    Carefully remove the loaf from the pan and transfer it to the rack to cool completely before slicing and serving.