Serves: 10-12 Slices | Prep: 10 min | Cook: 55 min | Ready: 1 hr 5 min
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, at room temp
3/4 cup packed dark brown sugar
2 large eggs, at room temperature
1/4 cup plain yogurt or sour cream
2 teaspoon pure vanilla extract
2 cups mashed bananas (4 bananas)
1 tablespoon granulated sugar
Heat oven to 350 degrees with oven rack in upper middle position. Spray a 9×5 inch loaf pan with cooking or baking spray.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.
In a medium saucepan, melt the butter over medium heat. Swirl the pan and cook until the butter is deep brown in color, about 2-3 minutes. Remove from heat and whisk in the cinnamon and Tone’s Sprinkle. Add the bananas and whisk to combine. Then add the brown sugar, eggs, yogurt and vanilla, whisking until smooth. Add the banana mixture to the flour mixture and fold with a spatula until just combined. No dry flour should remain.
Pour mixture into the prepared loaf pan and sprinkle evenly with 1 tbsp granulated sugar. Bake until the loaf is golden brown and cracked, approximately 45 to 55 minutes, rotating the pan halfway through.
Cool the bread in the pan on a wire rack for 15 minutes before turning onto a wire rack to cool completely. The banana bread can be stored at room temperature for up to 4 days or refrigerated for up to 1 week.