Ingredients
- 200 g (scant 1 cup) golden sugar (a mix of white and turbinado sugar works well)
- 2 teaspoons cinnamon
- 3 very ripe bananas, mashed
- 125 g (½ cup) butter, melted and slightly cooled
- 2 eggs, room temperature
- 120 g (½ cup) Greek yogurt (plain, unsweetened)
- 2 teaspoons vanilla extract
- 250 g (2 cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
Warm up the oven to 175°F (350°F). Spread 2 tablespoons of the cinnamon-sugar mixture evenly inside a loaf pan that has been greased.
Get the batter ready by: Get a big bowl and mash the bananas. Put in the eggs, Greek yogurt, vanilla, melted butter, and the rest of the sugar. Until everything is well mixed.
Gather the dry ingredients: Combine flour, baking soda, and salt in a different bowl and mix them evenly. Carefully avoid overmixing as you slowly add the dry ingredients to the wet ones.
Layer and put together: Fill the pan with half of the batter. Spread half of the cinnamon-sugar mix that’s left over the batter. After adding the rest of the batter, sprinkle the top with the rest of the cinnamon sugar.
Prepare to bake and cool down: Insert a knife in the middle and bake for an hour, or until the knife comes out clean. Cool the bread in the pan for 15 minutes, then move it to a wire rack to cool all the way down.
Notes
Store in the fridge for up to five days in a sealed container, or freeze slices one at a time for up to three months.
Tip: For the nicest and tastiest bread, use bananas that are too ripe.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g