1-First Step: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line the bottom with parchment paper for easy removal. This extra step saves you from the heartbreak of stuck bread later.

2-Second Step: In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Set this mixture aside while you prepare the wet ingredients.

3-Third Step: In a large mixing bowl, combine 1/2 cup softened unsalted butter and 3/4 cup packed brown sugar. Using an electric mixer or a sturdy spoon, cream them together until the mixture looks light and fluffy, about 2-3 minutes. This step incorporates air and helps create a tender crumb.

4-Fourth Step: Add 2 large eggs one at a time, beating well after each addition. Then mix in 1/3 cup plain Greek yogurt (or sour cream) and 1 teaspoon vanilla extract until everything is smooth and combined. The batter might look slightly curdled at this point that’s completely normal.

5-Fifth Step: Peel your ripe bananas and mash them in a separate bowl using a fork or potato masher. You want about 1 and 1/2 cups of mashed banana. Add the mashed bananas to your wet ingredients and stir until incorporated. The mixture might look a bit lumpy, which is perfectly fine those small bits of banana add wonderful texture.

6-Sixth Step: Gradually add the dry ingredients to the wet mixture, stirring just until the flour disappears. Overmixing at this stage can make your bread tough, so stop as soon as you see no more dry flour pockets. The batter will be thick and slightly sticky.

7-Seventh Step: If you’re adding nuts or chocolate chips, gently fold them in now. Use a spatula and a light hand to distribute them evenly without deflating your batter. For best results with chocolate chips, you can toss them in a small amount of flour first this helps prevent them from sinking to the bottom during baking.

8-Eighth Step: Pour the batter into your prepared loaf pan and spread it evenly. Tap the pan gently on the counter a couple of times to release any large air bubbles. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9-Final Step: Let the bread cool in the pan for 10-15 minutes this helps it set and makes removal easier. Then transfer it to a wire rack to cool completely before slicing. I know it’s tempting to cut into it right away, but waiting ensures cleaner slices and better texture. If you love this banana bread, you might also enjoy my Nutella banana bread for a chocolate-hazelnut twist on this classic.