Ingredients:

  • 4 medium very ripe Bananas, mashed (about 400g)
  • 1/2 cup (1 stick) Unsalted Butter, melted and cooled
  • 3/4 cup Light Brown Sugar, packed (165g)
  • 2 Large Eggs, room temperature, lightly beaten
  • 1/2 cup Plain Greek Yogurt, full-fat (120g)
  • 1 tsp Vanilla Extract
  • 1 1/2 cups All-Purpose Flour (180g)
  • 1/2 cup Whole Wheat Flour (60g)
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Kosher Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt. Set aside.
  3. Mash Bananas: In a separate, larger bowl, roughly mash the overripe bananas using a fork, leaving some small lumps for texture.
  4. Mix Fats and Sugar: Add the melted butter (must not be hot) and brown sugar to the mashed bananas. Stir until well combined.
  5. Incorporate Eggs and Yogurt: Beat in the eggs one at a time, followed by the Greek yogurt and vanilla extract. Mix just until smooth.
  6. Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredient mixture. Using a rubber spatula, gently fold the batter until just combined. Stop mixing as soon as you no longer see streaks of dry flour.
  7. Transfer and Bake: Scrape the batter into the prepared loaf pan.
  8. Bake: Place the loaf in the centre rack of the preheated oven. Bake for 55 to 65 minutes.
  9. Test for Doneness: Check the loaf by inserting a long skewer into the centre. If it comes out with moist crumbs attached (not wet batter), the bread is done.
  10. Cool: Remove the loaf from the oven. Let it cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely (about 30 minutes) before slicing.