Ingredients:
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 cup unsalted butter, softened to room temperature
- 1/3 to 1/2 cup packed light or dark-brown sugar
- 2 large eggs, at room temperature
- 1/3 cup sour cream, at room temperature
- 2 cups mashed bananas (about 4 large, ripe bananas, which can be frozen in advanced and used when ready)
- 1 tsp. pure vanilla extract
- optional: 3/4 cup chopped pecans or walnuts
Directions:
- Adjust the oven rack to the bottom third position and preheat the oven to 350 degrees.
- Grease a metal 9×5 in. loaf pan with butter or non-stick spray.
- whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- (preferably using a handheld or stand mixer fit with paddle or whisk attachments) beat the butter and brown sugar together on high speed until smooth and creamy, about two minutes.
- With the mixer running on medium speed, add the eggs one at a time, beating well after each egg.
- Then, beat in the yogurt, mashed bananas, and vanilla extract until combined.
- With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts now if using.
- Pour and spread the batter into the prepared baking pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
- The bread is done when a toothpick inserted in the center comes out clean with only a few small, moist crumbs. This may be after 60-65 minutes, so begin checking every 5 minutes around the 60-minute mark.
- Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove the bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on Day 2 after the flavors have settled together.