Makes: serves 12
This banana bread is light, moist, and tender with a beautifully crunchy top — the kind you’ll want to come back to slice after slice.
Be sure to use those dark brown, spotty bananas you might otherwise toss. The riper they are, the sweeter and more flavorful your banana bread will be. Skip the green ones — they’ll bake up starchy and bland, and no one wants that.
Plain yogurt keeps the crumb soft and tender, while the sliced almonds add a nutty depth and satisfying crunch in every bite.
It also keeps incredibly well — honestly, I think it tastes even better on the second and third days once the flavors have had a chance to settle in.
Happy baking!
Before You Start
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