Foolproof Lightened-up Banana Bread

Preheat oven to 350°F (175°C). Spray a loaf pan with non-stick cooking spray (note recipe time is based on a standard size loaf pan, 9×5-inch). Set aside.

In a medium-sized bowl whisk together the flour, baking soda, and salt. Set aside.

Place the sugars and Greek yogurt in a large mixing bowl and beat with a mixer at medium speed until well blended (about 1-2 minutes). You can mix the entire recipe by hand as well.

In a separate small bowl, beat the eggs well and add vanilla extract. Gradually add egg/vanilla mixture to the sugar/yogurt mixture mixing as you go. Add bananas and mix a final time until just blended.

Slowly add flour mixture into the creamed mixture, mixing at low speed until just combined. Do not over-mix. Fold in chopped walnuts, if desired at this stage. Spoon batter into prepared 9×5 standard size loaf pan and fill to about 2/3 full. Top with whole walnuts, if using. This helps to show there are nuts in the loaf – and it’s pretty.

Bake for 1 hour or better yet, simply check with a wooden toothpick, skewer or cake tester. To do this, insert the toothpick in the center of the loaf and if it comes out clean, it’s ready. If not, keep baking it for a few minutes longer.

Cool in pan for 10 minutes on a wire rack. After the 10 minutes of in-pan cooling, remove bread from loaf pan and cool completely on wire rack (about 2 hours).