Step 1

Preheat the oven to 350ºF (177ºC). Grease & line a 9×5 bread loaf pan with parchment paper. Set aside.

Step 2

In a large bowl, add the unsalted butter and sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes.

Step 3

Stir in the mashed bananas and plain yogurt. Mix together until combined thoroughly. Add in the egg and vanilla and beat until combined. The mixture will now be light and fluffy.

Step 4

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt until thoroughly combined.

Step 5

Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The batter will be slightly thick. Now, add the buttermilk into the batter. Beat on low speed until fully incorporated.

Step 6

Pour in the batter into the lined pan and spread it evenly. Sprinkle with brown sugar generously throughout.

Step 7

Bake the bread for 60-65 minutes at 350ºF (177ºC) until a toothpick inserted in the bread comes out clean.

Step 8

Transfer the bread to a wire rack and allow to cool completely before slicing.

Step 9

Store bread in an airtight container for upto 3 days at room temperature or upto a week in the refrigerator. You can also freeze banana bread (see faqs above).