• Flour (maida) – 250 gm
• Baking soda – 1 tsp
• Cinnamon powder – 1 tsp
• Salt – 1/2 tsp
• Brown sugar – 150 gm
• Unsalted butter – 115 gm (at room temperature)
• Eggs – 2 no (at room temperature)
• Yogurt (thick curd) – 80 gm
• Ripe banana – 5 no (large)
• Vanilla essence – 1 tsp
• Black current – 20 no (optional)
• Pecan – 50 gm (roughly chopped) (optional)

[recipe-directions}

• Pre-heat oven at 180 degrees Celsius. Prepare a loaf pan by lining it with parchment paper

• In a medium bowl, mix flour, baking soda, salt and cinnamon powder
• Peel bananas, cut into big pieces and place it in another medium bowl
• Break down bananas using back of the fork so that they turn into a good mash
• In a large bowl, cream butter and sugar using hand mixer until it is light and creamy
• Break the eggs and add to butter-sugar mixture, one at a time. Mix well after each addition
• Add yogurt and mix well
• Add mashed bananas, vanilla essence and mix well for 2-3 minutes at high speed
• Incorporate all the dry ingredients and mix well at low speed until just incorporated
• Add chopped pecans / walnuts , black current; if using. Combine well using a spatula
• Add the batter into prepared loaf pan
• Bake in the oven for around 70-75 minutes. After 30 minutes, cover the pan loosely using aluminium foil to prevent top getting excessively brown while center continues to bake
• Check if the loaf is baked by inserting a wooden skewer at the center of the loaf. If it comes out clean then the loaf is done
• Take out of oven and allow to cool inside the pan for 10 minutes
• Take the loaf out of pan and allow it to cool completely on the wire rack
• Slice the loaf and serve