Ingredients:

  • 2 cups (450g) mashed overripe bananas
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tbsp (30g) full-fat Greek yogurt
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) light brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 3/4 cup (85g) chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your loaf pan with a bit of butter or oil. I like to use the wrapper from the butter stick to wipe down the inside of the pan — it’s a great way to use every last bit of fat.
  2. In your large bowl, mash the 2 cups of bananas until they are almost liquid. Whisk in the 1/2 cup of melted butter and 2 tbsp of Greek yogurt. Add the 1 cup of brown sugar, 2 eggs, and 1 tsp of vanilla. Whisk vigorously until the mixture looks smooth and slightly bubbly.
  3. Add the 1 1/2 cups of flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon directly into the bowl. <small>Note: Sifting isn't strictly necessary if you whisk the dry bits on top before folding them in.</small>
  4. Using a spatula, gently fold the dry ingredients into the wet. Do not beat the batter. Add the 3/4 cup of chopped walnuts. Pour the batter into the prepared pan. Bake for 1 hours until a toothpick comes out clean or with just a few moist crumbs.