Classic Banana Bread Recipe

Preheat the oven to 350F/177C convection. Grease and line a 9”x5” loaf pan with baking spray and parchment paper.
In a medium bowl, mash the bananas until it looks like puree and there are no more large chunks.
400 grams ripe bananas mashed (3 very large)
Grate lemon zest and squeeze the juice out of one lemon onto the mashed bananas and set it aside.
1/2 lemon, zest and juice optional
In a large bowl whisk together the sugar and oil until they're combined.
200 grams granulated sugar, 120 mL canola oil or any neutral oil
Add the eggs, one at a time, whisking until each one is fully incorporated.
3 large eggs room temperature
Then add the greek yogurt, whisking for 2 minutes, until they are completely smooth.
56 grams greek yogurt or sour cream
Add in the mashed bananas and whisk until it’s combined.
Fold in the flour, baking powder, cinnamon and salt just until the last streak of flour is combined.
270 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1 tsp cinnamon, 1/2 tsp fine sea salt
Whisk together the cinnamon and sugar. Pour the batter into the prepared loaf pan and sprinkle the cinnamon sugar on top.
1 Tbsp granulated sugar, 1/4 tsp ground cinnamon
Bake for 55-60ish minutes, (insert a knife in the center and make sure no raw batter comes out on it). Remove from the oven and let it cool in the pan for 30-60 minutes.