Brown your butter (check browning butter steps in post) and set in freezer for 15min to help solidify it again
Preheat your oven to 175°C (350°F) and grease a 9x5 loaf tin with butter or cooking spray.
In a medium-sized bowl whisk your dry ingredients together; flour+baking soda+salt+cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar + brown butter on high speed until creamy, about two minutes.
Lower the speed to medium and beat in the eggs one at a time.
Then add in your vanilla, mashed bananas, and vanilla yogurt continue to mix until fully incorporated.
Turn the mixer down to low speed and carefully add in your dry ingredients until the ingredients are fully incorporated. Avoid over mixing.
Remove the bowl from the stand mixer and with a spatula fold in your choice of nuts. We like to always dust our nuts with a little flour whenever we are baking to make sure they don’t sink to the bottom of the baking pan
Immediately spoon the banana bread mixture into the prepared baking pan. Slice 2 thin strips of a banana lengthwise and place on top for garnish.
Place your baking loaf in the oven on the middle rack and bake for 60 – 65minutes. After 30 minutes or if you notice the loaf starts to brown to quickly cover the top while still in the oven with a buttered piece of foil or baking paper
After 60 minutes start testing with a toothpick until it comes out clean.
Let the Banana bread cool while still in the pan.
Unmold your banana bread from the baking pan onto your serving plate. Serve along side the Maple Spread
