1 ¾ cups (250 g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
1 stick (½ cup/115g) butter, softened
½ cup (100 g) light brown sugar (or dark)
¼ cup (50 g) granulated sugar
2 tablespoons honey
2 large eggs, room temperature
1 ½ cups mashed bananas (3-4 bananas)
1 teaspoon vanilla extract
⅓ cup (80 g) yogurt.
Siggi's vanilla
cinnamon yogurt recommended
¾ cup (80 g) walnuts or pecans, roughly chopped (optional)
- Preheat oven to 350F/180C. Butter a 9x5-inch loaf pan.
- In a medium bowl sift together flour, baking soda, cinnamon, and salt. Then set aside.
1 ¾ cups (250 g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
- In a stand mixer fitted with a paddle attachement, beat together butter and sugars
for 2-3 minutes until light and fluffy.
1 stick (½ cup/115g) butter, softened
½ cup (100 g) light brown sugar (or dark)
¼ cup (50 g) granulated sugar
- Add honey and beat for one more minute. Scrape down the sides and the bottom of
the bowl occasionally.
2 tablespoons honey
- On medium speed, beat in the eggs one at a time, beating well after each addition.
2 large eggs, room temperature
- Add mashed bananas and vanilla extract and beat.
1 ½ cups mashed bananas (3-4 bananas)
1 teaspoon vanilla extract
- With mixer on low speed, add half the dry ingredient and beat just until combined.
- Add the yogurt and beat until combined.
- Add the other half of the dry ingredients and beat slowly or fold by hand just until combined.
Do not overmix - the less you mix, the lighter the bread will be.
- Fold in nuts (optional).
¾ cup (80 g) walnuts or pecans, roughly chopped (optional)
- Pour batter into prepared loaf pan and bake for 50-60 minutes until a toothpick inserted into
the center of the bread comes out clean or with just a few moist crumbs. Let the bread cool for
10 minutes in the loaf pan on a wire rack, then remove from loaf pan and let it cool completely
on wire rack.