Banana Bread
Ingredients:
| 4 | very ripe bananas |
| ½ | cup butter (1 stick), softened |
| ¾ | cup brown sugar, packed |
| ¼ | cup white sugar |
| 2 | eggs |
| ⅓ | cup Greek-style yogurt |
| 2 | teaspoons vanilla |
| 1½ | cups flour |
| 1 | teaspoon cinnamon |
| ½ | teaspoon salt |
| 1 | teaspoon baking soda |
| 1 | teaspoon baking powder |
Preheat oven to 350° F, setting oven rack near the center. Grease and flour bottom and sides of a 9×5‑inch loaf pan. Mash bananas.
In a mixing bowl, beat together brown sugar, white sugar, and butter until fluffy. Add bananas, eggs, vanilla, and yogurt. (You can substitute sour cream or sourdough discard for the yogurt.) Continue beating until thoroughly mixed.
In a separate bowl, stir together the flour, salt, cinnamon, baking soda, and baking powder. About ½ cup at a time, add dry ingredients to wet, stirring just until combined after each addition. Avoid over-mixing.
Pour batter into prepared loaf pan and spread evenly. Bake for about 58 to 63 minutes until a toothpick comes out clean. Let cool about 10 minutes, then remove from loaf pan to cool completely.