Yield: 8 slices
Preparation: 20 min.
Bake time: 35 min.
210g all-purpose flour (1 3/4 c.)
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
115g unsalted butter, room temperature (1/2 c.)
55g dark brown sugar (1/4 c.)
100g granulated sugar (1/2 c.)
2 eggs, room temperature
250g very ripe bananas, mashed (~3 bananas)
45g greek yogurt, room temperature (3 tbsp.)
1 1/2 tsp. vanilla extract
1 tbsp. granulated sugar
1/4 tsp. ground cinnamon
Preheat oven to 350F (180C). Grease and line a 9×5 loaf pan with parchment paper.
In a small bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, approximately 4 minutes. Scrape down the sides of the bowl, and add in the eggs one at a time, making sure to fully incorporate one egg before adding the next.
Add in the mashed banana, greek yogurt, and vanilla. Mix until well combined, approximately 30 seconds.
Add in the flour mixture and lightly fold using a rubber spatula until everything is combined. Pour the mixture into the prepared loaf pan. Combine the topping ingredients in a small bowl and evenly sprinkle over the banana bread.
Place the banana bread in the oven and bake for 35 minutes or until a toothpick entered into the center of the bread comes out clean. Wait until the bread is cool before slicing. Serve and enjoy!
This banana bread is best enjoyed on the day it is baked but will last in an airtight container at room temperature for 3 days. Enjoy!
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