Summary

Instructions

1. 1

   Adjust oven rack to the lower third position and preheat to 350°F (177°C). Grease a metal 9×5-inch loaf pan with nonstick spray.

2. 2

   Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl; set aside.

3. 3

   With a handheld or stand mixer, cream the butter and brown sugar on high speed until smooth and creamy, about 3 minutes.

4. 4

   With mixer on medium speed, beat in the eggs one at a time, mixing well after each addition. Beat in the yogurt (or sour cream), mashed bananas, and vanilla until combined.

5. 5

   With mixer on low speed, slowly mix the dry ingredients into the wet ingredients just until no flour pockets remain; do not overmix. Fold in nuts if using.

6. 6

   Pour batter into the prepared pan. Bake 60–65 minutes, tenting loosely with aluminum foil halfway through to prevent over-browning. Bread is done when a toothpick inserted in the center comes out clean with just a few moist crumbs; begin checking around 60 minutes.

7. 7

   Cool in the pan on a wire rack for 1 hour, then remove from the pan and cool completely on the rack. Slice and serve.

8. 8

   Storage: Cover and store at room temperature up to 2 days or refrigerate up to 1 week. Bread tastes best on day 2. For freezing, wrap well and freeze up to 3–4 months.