- 2 cups all-purpose flour
- 1/ 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/ 2 teaspoon salt
- 4 large overripe bananas
- 1/ 2 cup unsalted at room temperature butter
- 1/ 2 cup packed brown sugar
- 1/ 4 cup and 2 tablespoons granulated sugar
- 2 large at room temperature eggs
- 1/ 3 cup full fat greek yogurt
- 1 teaspoon vanilla extract
- 2/ 3 cup chopped walnuts
- 2 tablespoons turbinado sugar, optional
Preheat oven to 350 degrees, adjusting oven rack to the middle position. Grease a 9x5 loaf pan and set aside.
Whisk together flour, cinnamon, baking soda, and salt. Set aside.
In a small bowl, thoroughly mash bananas using a fork. Your bananas should be mashed as smooth as possible to ensure a great bread texture. Set aside.
In a large mixing bowl or Kitchenaid mixer fitted with a paddle attachment, mix butter, brown sugar, and granulated sugar on high speed for two minutes. Scrape down sides of bowl. Add eggs, mixing on medium speed until fully combined.
Add banana, yogurt, and vanilla extract, mixing on medium speed until fully combined.
Add flour mixture all at once, stirring with a spoon or spatula until batter is just combined and no flour pockets remain. Do not over-mix.
Gently fold-in walnuts.
Pour batter into loaf pan. Tap pan on counter 3-4 times to smooth batter and remove any air bubbles. Sprinkle turbinado sugar evenly over the top.
Bake for 65-75 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached (no wet batter). Every oven is different, so keep a close eye on your bread for the last few minutes.
Allow bread to cool in pan for 15 minutes, then remove from pan and place on a wire rack to cool completely.