Ingredients:

  • 3 large overripe bananas (approx. 375g), heavily spotted
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature and beaten
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30g) full-fat Greek yogurt or sour cream
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with a parchment paper sling for easy removal.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until they reach a chunky-liquid consistency, leaving small fruit pockets.
  3. Whisk the melted butter into the mashed bananas. Stir in the granulated sugar, beaten egg, vanilla extract, and Greek yogurt until well combined.
  4. In a separate medium bowl, sift together the flour, baking soda, sea salt, and cinnamon.
  5. Gently fold the dry ingredients into the wet base using a silicone spatula. Stop mixing the moment no streaks of flour remain to prevent gluten over-development.
  6. Pour the batter into the prepared pan and bake for approximately 55 minutes, or until the top is golden brown and a tester inserted into the center comes out clean.