Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large very ripe bananas (about 1 cup mashed)
- 1/3 cup butter, melted
- 1/4 cup Greek yogurt or sour cream
- 3/4 cup packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment.
- Optional: roast the bananas in their peels at 300°F (150°C) for 15 minutes, then let them cool.
- Mash the bananas in a large bowl, then whisk in the melted butter, brown sugar, egg, Greek yogurt, vanilla and milk.
- In a separate bowl, whisk the flour, baking soda, salt, cinnamon and nutmeg.
- Fold the dry ingredients into the wet ones until no dry streaks remain. Stir in any add-ins.
- Pour into the pan and bake for 55 to 65 minutes, until a toothpick comes out with a few moist crumbs.
- Tent with foil after 40 minutes if the top browns too quickly.
Notes
Roasting the bananas concentrates their flavor. Don’t overmix the batter, or the bread will be dense.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American