Coat the inside bottom and sides of a 9x5-inch loaf pan with the olive oil then set aside.
Peel the bananas and place them in a large mixing bowl then mash them very well using a potato masher.
Beat the eggs in with the mashed bananas then stir in the yogurt and vanilla until well combined.
Stir in the flour, baking soda, salt, and cinnamon until well combined.
Scrape the batter into the loaf pan then bake in the preheated oven until browned and cooked through, about 1 hour and 15 minutes (a toothpick inserted in the center should come out clean and the bread should have an internal temperature between 190°F and 200°F).
Take the bread out of the oven and let sit in the pan for about 10 minutes.
Run a knife along the sides of the bread to remove it from the pan then transfer the bread to a cooling rack and allow to cool for about 20 more minutes.
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