Keep your old ripe bananas in the freezer and defrost them right before making this stellar banana bread. Add some nuts or chocolate chips if you want it to be extra special for the holidays. This banana bread is even better the next day.
Cinnamon Banana Bread
Makes one 9-inch loaf
2 cups all purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 tablespoon cinnamon
3 very ripe bananas, mashed well
1/4 cup plain yogurt
2 large eggs, beaten slightly
6 tablespoons unsalted butter, melted and cooled
1 tsp vanilla extract
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9×5 loaf pan, dust with flour, tapping out the excess.
Whisk the flour, sugar, baking soda, salt, and cinnamon together in a large bowl. Set aside.
Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.
I’m in love with European style butter. Amen.