Banana Bread

Add 1 cup of chocolate chips, nuts or raisins and 2 tablespoons of all purpose flour in a small bowl, toss to coat and set aside for now

In a large bowl, vigorously whisk 1/2 cup of softened butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar until creamy

Add 2 large eggs, 2 teaspoons of vanilla extract, 1/2 cup of greek yogurt or sour cream and the mashed bananas and whisk until fully incorporated 

Add the remaining flour (1 1/3 cups) along with 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt and 1/4 teaspoon of cloves into the bowl and mix until the dry ingredients are just combined 

Gently fold the flour coated chocolate chips, nuts or raisins into the batter (optional)

Transfer the banana bread batter into a buttered and parchment lined baking dish (either two 8"x4" loaf pans, an 8"x8" baking dish or a deep 9"x5" loaf pan)

Bake in a 350 degree oven until a toothpick comes out of the center with only dry crumbs (45-60 minutes for two 8”x4” loaf pans or an 8”x8” square baking dish and 70-80 minutes for a deep 9”x5” loaf pan)

Cover the banana bread loosely with foil if browning too much towards the end of the bake (optional)

Once fully baked, allow the banana bread to cool in the pan for 10 minutes before transferring the loaf directly onto a cooling rack to continue cooling

Slice banana bread and enjoy!

Store leftovers in an airtight container at room temperature or in the refrigerator