This banana loaf recipe is a delightful twist on the classic, featuring a touch of cinnamon and a moist texture that everyone will love.
Preheat your oven to 325°F (165°C) and grease a loaf pan with a bit of oil or butter.
Using parchment paper can make removing the loaf easier.
In a large mixing bowl, mash the ripe bananas until smooth.
A fork works well for mashing bananas quickly.
Add the brown sugar and yogurt to the mashed bananas and mix well.
Mix until the sugar is mostly dissolved for a smoother batter.
Whisk in the eggs and vanilla extract until fully incorporated.
Ensure the eggs are at room temperature for better mixing.
Sift together the all-purpose flour, whole wheat flour, salt, baking soda, and cinnamon in a separate bowl.
Sifting helps to aerate the flour and evenly distribute the baking soda and cinnamon.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to avoid overbaking.
Let the loaf cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely before slicing.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve your banana loaf with a warm beverage or as a delightful snack.
Store leftovers in an airtight container to keep them fresh.
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