1
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a 9x5-inch loaf pan with nonstick spray. Set aside.
Directions
2
In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Set aside.
3
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.
4
Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts/chocolate chips, if using. The batter should be thick.
5
Pour and spread the batter into the prepared baking pan. Bake for 60-65 minutes, making sure to loosely cover the pan with aluminum foil halfway through, to prevent the top from getting too brown.
6
The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cool the bread in the pan set on a cooling rack for 1 hour.Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.
