Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line an 8.5 x 4.5″ or 9 x 5″ loaf pan with parchment paper. If you don't have parchment paper, grease the pan very generously. Set aside.
- In a small bowl, stir together granulated sugar and cinnamon until well-combined. Set aside.
- Melt the butter and add to a large bowl. Add the bananas to the bowl and mash them very thoroughly into the melted butter until completely smooth with no lumps.
- Whisk in the granulated sugar and brown sugar until well-combined. Add the eggs, one at a time, and whisk in each until well-combined. Add the yogurt, vanilla, salt, baking powder, and baking soda to the mixture and whisk until thoroughly combined and smooth.
- Add the flour all at once and stir with a fork or a spatula until a batter just comes together and no big flour pockets remain. Do not over-mix!
- Pour about half of the batter into the prepared pan, and smooth it out with a spatula.
- Sprinkle about half of the cinnamon sugar evenly over top of the batter. Do not swirl into the batter.
- Pour and spread the remaining batter carefully and evenly over top of the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar evenly over top of the batter.
- Bake for 50-60 minutes, until a toothpick inserted in the center of the bread comes out clean or with just a couple crumbs attached.
- Cool almost completely in the pan before removing to a plate or wire rack (~30 minutes). Use the parchment paper overhang to lift the loaf out of the pan easily. Enjoy!
Notes
Storage: This bread keeps at room temperature, well-wrapped in foil or in an airtight container, for about 3 days; in the refrigerator for up to a week; in the freezer, well-wrapped, for up to 3 months. Thaw at room temperature for 2 hours before serving. You can also wrap individual slices in foil and keep them in a freezer bag. Microwave for 30 seconds before serving.
Make into muffins: This recipe will make 12 muffins. Line muffin tin with parchment liners, follow recipe instructions (layering half the banana batter, half the cinnamon sugar, remaining batter and remaining sugar) in each muffin cup, and bake at 425 degrees for 5 minutes, then turn the oven down to 350 degrees and bake for 12-14 more minutes.
Replace the butter: Use olive oil, another neutral oil, or melted coconut oil.
Replace the Greek yogurt: Use sour cream, a thick Greek-style plant based yogurt, or 1/4 cup (56g) additional melted butter.
Make it gluten-free: Use an equal weight (188g) of gluten-free all-purpose flour blend that contains xanthan gum.
Make it egg-free: Use 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water) or a commercial egg replacer.