2 cups all purpose unbleached flour
3/4 cup white sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
1/4 cup plain yogurt
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted and cool
1 teaspoon vanilla extract
- Adjust an oven rack to the lower-middle position and heat the oven to 350°F degrees. Line a 9 by 5-inch loaf pan with parchment paper and set aside.
- Whisk the flour, sugar, baking soda, and salt together in a large bowl; set aside.
- Whisk together the mashed bananas, yogurt, eggs, melted butter, and vanilla in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
- Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)