Heat the oven to 360F. Grease a 9x5 inch loaf tin.
Whisk eggs, mashed bananas, sugar, oil and greek yogurt together in a large bowl. Sprinkle flour, cornstarch (OR additional flour OR cocoa powder for double chocolate), baking powder and salt on top and fold in gently, do not overmix.
For the variations, fold in the mix ins now. For the cinnamon crunch streusel topping, crumble ingredients together with your fingertips and evenly distribute on top of the batter in the loaf tin.
Place batter in the loaf tin and bake for 55-60 minutes, or until a toothpick interred into the middle comes out clean.
Flour: Regular or white whole wheat flour both work. You can also use half whole wheat and half white. If you’re not looking for a whole grain bread, please go take a look at my Cinnamon Swirl Banana Bread recipe. It’s out of this world delicious!
Greek yogurt: I used plain Greek yogurt, low fat. Any fat content works, but I do recommend sticking to plain Greek yogurt.
Oil: Use a neutral vegetable oil. You can also use melted butter instead of oil.
Cornstarch: The cornstarch helps to yield a fluffy bread when baking with whole wheat flour. If you don’t have any you can replace it with white flour.
Only fold the wet and dry ingredients together until just combined. Do not overmix, or you’ll have a dense and gummy banana bread.
Use a spatula or wooden spoon to combine the batter. Do not use a whisk, or you’ll overmix the batter!
Make sure to use very ripe bananas! If you use under-ripe bananas, your bread will not be sweet or flavorful enough.
Recipe created with ♡ for you by savorynothings.com