Banana Bread

Ingredients

• 1 teaspoon neutral oil, for the pan
• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups (340 g) mashed very ripe banana, from about 3 large bananas
• 3/4 cup (150 g) packed light brown sugar
• 2 large eggs
• 1/2 cup neutral oil
• 1/4 cup plain whole-milk yogurt
• 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution

Method

1. 1

   Step 1. Allow about 2 hours 25 minutes: 20 minutes preparation, 55–65 minutes baking and at least 1 hour cooling. Use a 9-by-5-inch loaf pan, parchment, two bowls and a rack. Heat the oven to 350°F. This loaf cuts into 10 thick slices. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Grease the pan with the 1 teaspoon oil and line its base and long sides with parchment, leaving handles. Whisk the flour, baking soda, salt and cinnamon in a bowl.

3. 3

   Step 3. In the other bowl, whisk the mashed banana, brown sugar, eggs, 1/2 cup oil, yogurt and vanilla until evenly mixed. Measure the mashed banana; an oversized quantity can leave the center gummy.

4. 4

   Step 4. Fold the dry mixture into the banana mixture just until no dry flour remains. Scrape into the pan and level the surface. Do not taste raw batter.

5. 5

   Step 5. Bake on the middle rack for 55–65 minutes, until the top springs back gently and a skewer inserted into the center emerges without wet batter. If the surface browns early, tent loosely with foil after 40 minutes.

6. 6

   Step 6. Cool in the pan for 15 minutes, then lift out and cool on a rack for at least another 45 minutes before slicing. A still-hot loaf is fragile and may seem gummy.