Source: Sally's Baking Addiction
** Ingrédients **
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick or 115g) salted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2 large eggs
1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts
optional: 1 cup chocolate chips
** Instructions **
Adjust the oven rack to the lower third position and preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
DRY ingredients:
Whisk the FLOUR + BAKING SODA + CINNAMON together in a large bowl.
WET ingredients:
Beat the BUTTER + BROWN SUGAR together until smooth and creamy, about 2 minutes.
Add the EGGS one at a time, beating well after each addition.
Beat in the YOGURT, MASHED BANANAS + VANILLA extract until combined.
Slowly beat together DRY ingredients into the WET ingredients until no flour pockets remain. Do not overmix. Fold in the nuts and/or chocolate chips, if using.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes.
** Notes **
>> 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.