Ingredients:

  • 1.5 cups mashed very ripe bananas (about 4 large)
  • 2.25 cups Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/2 cup Maple Syrup (or Honey)
  • 1/2 cup Melted Unsalted Butter (or oil)
  • 1 large Egg
  • 1/4 cup Plain Greek Yogurt
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Turbinado Sugar (optional, for crust)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
  2. In a separate medium bowl, mash the gloriously ripe bananas until mostly smooth. Whisk in the maple syrup, melted fat (butter or oil), egg, Greek yogurt, and vanilla extract until they are smooth and fragrant.
  3. Pour the wet banana mixture directly into the dry ingredients. Using a rubber spatula, gently fold them together. Stop mixing the second the flour streaks disappear. Overmixing will develop gluten and result in a tough loaf.
  4. Transfer the batter to your prepared loaf pan. If desired, sprinkle the top lightly with turbinado sugar for a caramelized crust.
  5. Bake for 50–55 minutes. Test for doneness by sticking a wooden skewer deep into the center; it should come out clean or with a few moist crumbs attached.
  6. Let the loaf sit in the pan for 10 minutes. Then, use the parchment sling to lift it onto a wire rack. Let the loaf cool completely (about 1 hour) before slicing to ensure the texture sets properly.