Mom’s Recipe:

Note: Mom's handwritten recipe is in the photo above - transcribe when you get a chance. The version below is a reliable classic banana bread to fall back on.

Ingredients

• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) packed light or dark brown sugar
• 2 large eggs, room temperature
• 1/3 cup (80g) plain Greek yogurt or sour cream, room temp
• 1 1/2 cups (345g) mashed bananas (3-4 ripe)
• 1 tsp vanilla extract
• Optional: 3/4 cup chopped pecans/walnuts, or 1 cup semi-sweet chocolate chips

Method

1. Adjust oven rack to lower third and preheat to 350F. Grease a 9x5 loaf pan.
2. Whisk flour, baking soda, salt, and cinnamon in a medium bowl.
3. In a large bowl, beat butter and brown sugar on medium-high until light and creamy, about 3 minutes. Add eggs one at a time, beating well after each. Beat in yogurt, vanilla, and mashed bananas.
4. Add dry ingredients and beat on low until just combined - don't overmix. Fold in nuts or chocolate if using.
5. Pour into the prepared pan. Lay a few banana slices across the top (per the tweak note). Bake 60-65 minutes, loosely covering with foil halfway through. Done when a toothpick comes out clean with a few moist crumbs.
6. Cool in pan on a rack for 1 hour, then turn out.

Source: Sally's Baking Addiction - My Favorite Banana Bread

Aspects to tweak next time

• Add sliced banana at the top
• Only one teaspoon of cinnamon