Everyone who tries this banana bread says it’s the best ever. It’s tender, moist, flavorful, and lightly flavored with cinnamon. I enjoy eating this bread sliced, with a slather of soft butter spread on top.
I love this recipe because it’s so quick and easy to make by hand in one bowl with simple pantry ingredients. The Greek yogurt in this recipe keeps the bread moist for days, too. If you’d like to add nuts, use ½ cup chopped nuts. I sometimes add walnuts, depending on my mood.
And remember, there’s no such thing as too-ripe bananas when it comes to making banana bread. The riper the bananas, the more pronounced the sweet flavor will be.
- Preheat the oven to 350 degrees F. Grease a 9x5x3-inch loaf pan and line the bottom with parchment; set aside.
- In a medium bowl, blend flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine sugar, oil, eggs, and vanilla; stir briskly with a rubber spatula until combined. Stir in mashed bananas and yogurt. Add flour mixture and stir until batter is well combined. Spread evenly into the prepared loaf pan.
- Bake for 50 minutes, or until an inserted toothpick comes out clean. Cool loaf in the pan for 20 minutes, then remove loaf to a wire rack to cool completely.