Author Notes: This is my favorite thing to bake, always. Sometimes, the middle will cave in a bit, but it still tastes really good; to avoid this, you can make three mini-loaves. It improves with a day or two of resting. I first made it in a cooking class with my mother when I was two years old, and we’ve tweaked the recipe over the years. —Brette Warshaw
Makes: 1 loaf
Ingredients
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4
very ripe bananas (if frozen, defrost in the microwave)
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1/4
cup butter, melted and cooled
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1
egg, at room temperature
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1 to 2
teaspoons vanilla
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1
cup sugar
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1 1/2
cups flour
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1
teaspoon salt
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1
teaspoon cinnamon
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1
teaspoon baking soda
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1
cup plain, full-fat yogurt
Directions
- Mash your bananas in a big bowl — and if they’re frozen and defrosted, snip off the end and pour all the liquids and solids out of the skin.
- Add your butter, egg, vanilla, and sugar to the mashed bananas. Mix well.
- In another bowl, mix your flour, salt, cinnamon, and baking soda. Fold into your wet ingredients.
- Fold the yogurt into the batter.
- Butter a loaf pan. Pour in your batter. Bake at 325°F for 45 to 50 minutes, keeping an eye on it so that it doesn’t overbake. (And it’s delicious a tad underbaked.) Let cool in the pan on a rack.
