Preheat the oven to 350°F/177°C.
Grease a 9×5-inch (23cm×13cm) loaf pan or coat with nonstick spray. Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Mix the butter and brown sugar together on high speed (if using a mixer) until smooth and creamy - about 2 minutes. Add the eggs one at a time, mixing well after each addition. Add in the Greek yogurt, mashed bananas, and vanilla extract until well combined. Slowly add the dry ingredients into the wet ingredients. Do not overmix. Fold in the nuts and/or chocolate chips, if desired.
Spoon the batter into the prepared baking pan, place the pan on the center rack in the pre-heated oven, and bake for 60-65 minutes. About halfway through, loosely cover the bread with aluminum foil to prevent the top and sides from getting too brown. The bread is done when a toothpick can be inserted in the center of the loaf and comes out clean.
Remove from the pan from the oven and allow the bread to cool completely on a wire rack. Once cooled, remove the banana bread from the pan. It can be stored covered for 2 days at room temperature or up to one week in the refrigerator.
Preheat the oven to 350°F/177°C.
Grease a 9×5-inch (23cm×13cm) loaf pan or coat with nonstick spray. Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Mix the butter and brown sugar together on high speed (if using a mixer) until smooth and creamy - about 2 minutes. Add the eggs one at a time, mixing well after each addition. Add in the Greek yogurt, mashed bananas, and vanilla extract until well combined. Slowly add the dry ingredients into the wet ingredients. Do not overmix. Fold in the nuts and/or chocolate chips, if desired.
Spoon the batter into the prepared baking pan, place the pan on the center rack in the pre-heated oven, and bake for 60-65 minutes. About halfway through, loosely cover the bread with aluminum foil to prevent the top and sides from getting too brown. The bread is done when a toothpick can be inserted in the center of the loaf and comes out clean.
Remove from the pan from the oven and allow the bread to cool completely on a wire rack. Once cooled, remove the banana bread from the pan. It can be stored covered for 2 days at room temperature or up to one week in the refrigerator.
