Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line an 8.5 x 4.5″ or 9 x 5″ loaf pan with parchment paper. If you don't have parchment paper, grease the pan very generously. Set aside.
- In a small bowl, stir together granulated sugar and cinnamon until well-combined. Set aside.
- Melt the butter and add to a large bowl. Add the bananas to the bowl and mash them very thoroughly into the melted butter until completely smooth with no lumps.
- Whisk in the granulated sugar and brown sugar until well-combined. Add the eggs, one at a time, and whisk in each until well-combined. Add the yogurt, vanilla, salt, baking powder, and baking soda to the mixture and whisk until thoroughly combined and smooth.
- Add the flour all at once and stir with a fork or a spatula until a batter just comes together and no big flour pockets remain. Do not over-mix!
- Pour about half of the batter into the prepared pan, and smooth it out with a spatula.
- Sprinkle about half of the cinnamon sugar evenly over top of the batter. Do not swirl into the batter.
- Pour and spread the remaining batter carefully and evenly over top of the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar evenly over top of the batter.
- Bake for 50-60 minutes, until a toothpick inserted in the center of the bread comes out clean or with just a couple crumbs attached.
- Cool almost completely in the pan before removing to a plate or wire rack (~30 minutes). Use the parchment paper overhang to lift the loaf out of the pan easily. Enjoy!
Notes
Storage: This bread keeps at room temperature, well-wrapped in foil or in an airtight container, for about 3 days; in the refrigerator for up to a week; in the freezer, well-wrapped, for up to 3 months. Thaw at room temperature for 2 hours before serving. Individual slices can be wrapped in foil and frozen, then microwaved for 30 seconds.
Make into muffins: This recipe will make 12 muffins. Line a muffin tin with parchment liners, layer half the batter, half the cinnamon sugar, remaining batter, and remaining sugar in each muffin cup. Bake at 425 degrees for 5 minutes, then turn the oven down to 350 degrees and bake for 12-14 more minutes.
Substitutions:
- Butter: Use olive oil, another neutral oil, or melted coconut oil.
- Greek yogurt: Use sour cream, a thick Greek-style plant based yogurt, or 1/4 cup (56g) additional melted butter.
- Gluten-free: Use an equal weight (188g) of gluten-free all-purpose flour blend that contains xanthan gum.
- Egg-free: Use 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water) or a commercial egg replacer.