Yield : 1 loaf or 16 muffins Total Time : 95 minutes for a loaf or 45 for muffins

Ingredients

• 4 bananas

• 80 grams whole milk yogurt (¼ cup)

• 2 teaspoons vanilla

• 2 eggs 

• 100 grams granulated sugar (½ cup)

• 100 grams brown sugar (½ cup packed)

• 110 grams butter (1 stick)

• 228 grams all-purpose flour (1 ¾ cups flour)

• 1 tsp baking soda

• ½ teaspoon salt 

• 1 teaspoon cinnamon

• ½ teaspoon ginger

• ¼ teaspoon grated nutmeg

• 60 grams walnuts (½ cup) - optional

Method

1. Melt 110 grams of butter (1 stick) and allow to cool to room temperature. 

2. Preheat the oven to 350 °F and line a loaf tin with parchment paper.

   • If you are making muffins line two 12 cup muffin tins. This recipe makes 16 muffins so you will only need to line 6 cups in the second tin.

3. Combine 228 grams all-purpose flour (1 ¾ cups flour), 1 tsp baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, and a ¼ teaspoon grated nutmeg in a bowl and mix well.

4. In a separate bowl mash together 4 bananas, 80 grams of whole milk yogurt (¼ cup), and 2 teaspoons of vanilla.

5. Combine 2 eggs, 100 grams granulated sugar (½ cup), and 100 grams brown sugar (½ cup packed) in a medium bowl. Using a hand mixer, mix on high speed for 2 minutes.

6. Reduce the speed to medium and slowly stream in the cooled butter. Then add in the banana mixture and beat until just combined.

7. Slowly add in the dry ingredients and mix until just incorporated. 

8. Chop 60 grams (½ cup) of walnuts and gently fold into the batter.

9. Pour into the prepared loaf tin and bake for 50 to 65 minutes or until a toothpick comes out clean. 

   • If you are making muffins bake for 15-18 minutes.

Notes

• You can use either light or dark brown sugar. If you don’t have any brown sugar on hand you can also use granulated sugar.

• If you don’t have any ripe bananas you can preheat your oven to 300 °F and roast the bananas for 30 minutes!