1-First Step: Prep and set up. Preheat your oven and prepare the pan so that everything is ready when your batter is mixed. Adjust the oven rack to the lower third position and preheat oven to 350°F. Grease a standard loaf pan with nonstick spray or line with parchment for easy removal.

2-Second Step: Dry ingredients. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Whisking distributes the baking soda and cinnamon so the loaf rises evenly and has a consistent flavor.

3-Third Step: Cream butter and sugar. In a large bowl, beat 1/2 cup (8 tablespoons) softened unsalted butter and 3/4 cup packed light or dark brown sugar on medium-high speed until light and creamy. This usually takes about 3 minutes. Properly creamed butter and sugar trap small air bubbles, contributing to a tender, tender crumb.

4-Fourth Step: Add eggs. Add the 2 large eggs one at a time, mixing well after each addition and scraping down the bowl as needed. This helps the batter stay smooth and avoids pockets of unmixed ingredients.

5-Fifth Step: Add wet flavor components. Beat in 1/3 cup plain Greek yogurt or full-fat sour cream, 1 teaspoon pure vanilla extract, and 1 and 1/2 cups mashed bananas. Mix until combined. The yogurt or sour cream adds tang and moisture; the bananas add sweetness and structure.

6-Sixth Step: Combine dry and wet. Add the dry ingredients to the wet bowl and mix on low speed just until combined. Over-mixing at this stage develops gluten and can make the bread dense. Stop as soon as you see no streaks of flour.

7-Seventh Step: Add mix-ins. Fold in the optional 3/4 cup chopped pecans or walnuts, or 1 cup semi-sweet chocolate chips, if using. Folding gently keeps the structure light and prevents the mix-ins from sinking to the bottom.

8-Eighth Step: Bake. Pour the batter into the prepared loaf pan and spread evenly. Bake at 350°F for 60 to 65 minutes. Halfway through baking, tent the top loosely with aluminum foil to prevent the crust from over-browning while the center finishes cooking.

9-Ninth Step: Test for doneness. Insert a toothpick into the center. The bread is done when it comes out clean or with a few small moist crumbs. If batter sticks to the toothpick, bake a few minutes longer and test again.

10-Final Step: Cooling and serving. Cool the bread in the pan on a rack for 1 hour, then remove from the pan and cool completely before slicing. Cooling finishes the set and makes cleaner slices. Store wrapped at room temperature for up to 3 days or in the refrigerator for up to 1 week.