Servings: 10
Ingredients
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 0,25 teaspoon salt
- 0,5 teaspoon cinnamon ground
- 115 g unsalted butter softened
- 150 g brown sugar packed
- 2 eggs at room temperature
- 345 g very ripe bananas mashed (about 3 large or 4 medium)
- 80 g plain Greek yogurt or full-fat crème fraîche, at room temperature
- 1 teaspoon vanilla extract
- 90 g pecans or chopped walnuts (optional)
Procédé
- Position a rack in the lower third of the oven and preheat to 180°C.
- Grease a 23 x 13 cm loaf pan.
- Whisk together the flour, baking soda, salt, and cinnamon.250 g all-purpose flour, 1 teaspoon baking soda, 0,25 teaspoon salt, 0,5 teaspoon cinnamon
- In a large bowl, beat the butter and brown sugar on medium-high speed for about 3 minutes, until light and creamy.115 g unsalted butter, 150 g brown sugar
- Add the eggs one at a time, beating well after each addition.2 eggs
- Fold in the mashed bananas, yogurt (or crème fraîche), and vanilla.345 g very ripe bananas, 80 g plain Greek yogurt, 1 teaspoon vanilla extract
- Add the dry ingredients and mix on low just until combined. Do not overmix.
- Fold in the nuts, if using.90 g pecans
- Pour the batter into the prepared pan.
- Bake for 60 to 65 minutes, covering loosely with aluminum foil halfway through to prevent the top from browning too much.
- Check for doneness: a toothpick inserted in the center should come out with just a few moist crumbs.
- Let cool in the pan on a wire rack for 1 hour, then remove from the pan and let cool completely before slicing.
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