Ingredients:

  • 4 large over-ripe bananas (about 1.5 cups mashed)
  • 1 ¾ cups All-Purpose Flour (210g)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Salt
  • ½ cup (1 stick) Unsalted Butter, softened (113g)
  • ¾ cup Light Brown Sugar, packed (150g)
  • 1 large Egg
  • 1 extra Large Egg Yolk
  • ¼ cup Plain Yogurt (60ml)
  • 1 teaspoon Vanilla Extract
  • 4 oz Cream Cheese, softened (113g)
  • ¼ cup Unsalted Butter, softened (57g)
  • 1 ½ cups Powdered Sugar, sifted (180g)
  • ½ teaspoon Vanilla Extract (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf tin, or line with parchment paper with an overhang.
  2. Thoroughly mash the bananas in one bowl. Set aside.
  3. In a separate large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy (about 2 minutes).
  4. Beat in the whole egg, the extra egg yolk, yogurt, and 1 teaspoon of vanilla extract into the butter mixture until just combined.
  5. In a third bowl, whisk together the flour, baking soda, cinnamon, and salt.
  6. Add the dry ingredients to the wet ingredients in two batches. Mix gently with a spatula only until streaks of flour disappear. Do not overmix.
  7. Gently fold in the mashed bananas. Pour the batter into the prepared loaf tin and smooth the top lightly.
  8. Bake for 55 to 65 minutes, or until a skewer inserted into the center comes out with moist crumbs attached. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
  9. While cooling, prepare the frosting: Beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and the remaining ½ teaspoon of vanilla, beating until light and fluffy.
  10. Once the loaf is completely cool, spread or drizzle the cream cheese frosting generously over the top of the Banana Bread with Cream Cheese Frosting.