Prep Time – 20 minutes
Cook Time – 65 minutes
Makes two loaves
Ingredients
- 4 cups (500g) all purpose flour (spoon and leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
- 1 1/2 cup (300g) packed light or dark brown sugar
- 4 large eggs well mixed, at room temperature
- 2/3 cup (160g) plain yogurt or sour cream (or Greek yogurt)
- 2 cups mashed bananas (about 4 large ripe bananas)
- 2 teaspoons pure vanilla extract
- 1 cup strong coffee
- Optional – 1 1/2 cups (200g) chipped pecans or walnuts or chocolate chips)
Instructions
Adjust the oven rack to the lower third position and preheat to 350 degrees. Grease two 9×5 inch loaf pans or coat with non-stick spray. Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Using a stand mixer with the paddle blade, add the bananas and coffee. Mix until mostly smooth, then use a spatula to transfer to a bowl. It’s ok if there is a little residue left in the mixer.
In the stand mixer, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs one at a time. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
With the mixer on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts (or chocolate chips) if using.
Split the batter into the prepared pans and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven ad allow the bread to cool completely in the pan set on a wire rack
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
Adapted from “Best Ever Banana Bread” and “Coffee-spiked Banana Bread”