1/4cupGreek yogurtcan substitute with plain yogurt
6Tablespoonsunsalted buttermelted and cooled
Preheat your oven to 350 degrees F.
Generously grease a standard 9x5x2 inch loaf pan. You can coat the sides and bottom with flour and tap out the excess. I used a silicone loaf pan and did not grease it.
In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
In a medium bowl, mix together the mashed bananas, yogurt, eggs, butter and vanilla.
Slowly add the banana mixture into the bowl with the dry ingredients. Mix with a wooden spoon or spatula until the batter has just come together - do not overmix.
Transfer the batter to your prepared loaf pan and smooth the top.
Bake in your preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean. The top should be a golden brown.
Turn off the oven, remove the pan from the oven and allow it to cool slightly before serving.
Bread should be stored in an airtight container (or covered tightly in plastic wrap) at room temperature and will keep for about 5 days.
Source: Ever so slightly adapted from The Best New Recipe by Cook's Illustrated Magazine, pages 685-686