Banana Bread Greek Yogurt Recipe Without Eggs

Instructions:

1. Preheat your oven to 350°F and grease your loaf pan thoroughly with butter or a light coating of oil. Line the bottom with a strip of parchment paper, leaving an inch of overhang on the sides; this sling makes it incredibly easy to lift the loaf out once it's cooled.
2. In your large bowl, mash the 3 large overripe bananas until they are liquid with only a few small lumps remaining. Add the 0.5 cup plain Greek yogurt, 0.25 cup melted butter, 2 large eggs, and 1 tbsp vanilla extract. Note: Whisking these vigorously now incorporates air before the flour is added.
3. Stir in the 0.75 cup light brown sugar until no lumps remain and the mixture looks glossy. Ensure the sugar is fully dissolved into the wet ingredients to prevent a grainy texture in the finished loaf.
4. In a separate medium bowl, whisk together 1.5 cups all purpose flour, 1 tsp baking soda, 0.5 tsp fine sea salt, and 1 tsp ground cinnamon. Whisk for 30 seconds until the mixture is pale and light. This aerates the flour and ensures the leavening agents are evenly distributed.
5. Pour the dry ingredients into the wet mixture. Using a silicone spatula, fold them together using a cut and turn motion. Stop the moment you see the last streak of white flour disappear. Overmixing at this stage creates gluten, which will make your bread tough and rubbery.
6. Gently fold in the 0.5 cup dark chocolate chips and 0.5 cup toasted walnuts if you are using them. Don't over stir; just a few turns to distribute them evenly throughout the thick batter.
7. Pour the batter into your prepared pan and smooth the top. Bake for 55 to 65 minutes. At the 50 minute mark, check the color; if it is browning too quickly, tent it loosely with foil. Bake until a toothpick comes out clean with just a few moist crumbs.
8. Let the bread cool in the pan for exactly 10 minutes. This allows the internal structure to set. Then, use your parchment sling to lift the loaf onto a wire rack to cool completely. Cutting into it too early will cause the steam to escape, resulting in a drier slice.