Oops added 20oz of bananas from the freezer—recipe states later down that 12oz of mashed fruit are what you’re aiming for. Next time: read more carefully!!!

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This is my favorite recipe for banana bread, loaded with coconut oil, oat flour, and thick Greek yogurt so it's always tender and moist. I use a blend of cinnamon, nutmeg, and cloves to boost the natural flavor of banana, making this loaf less spicy than banana-y. If you really want to step up your game, forget butter—try topping a slice with a dollop of thick and fruity banana whipped cream.

Classic Banana Bread Recipe

medium bananas (20 ounces

ounces plain Greek yogurt (1/2 cup

large eggs, straight from the fridge

ounce vanilla extract (1 tablespoon

ounces all-purpose flour (2 cups

ounces sugar (3/4 cup

ounces oat flour (3/4 cup

baking powder

baking soda

(3g) Diamond Crystal kosher salt

ground cinnamon

ground cloves

ground or grated nutmeg

ounces coconut oil, virgin or refined (3/4 cup

ounces toasted pecan or other nut pieces (1 cup

Line a 10 1/2– by 5 1/2–inch loaf pan with a 9- by 13-inch sheet of parchment paper, or two 9- by 5-inch loaf pans with 7- by 13-inch sheets of parchment paper. Adjust oven rack to lower-middle position and preheat to 350°F. Peel bananas (for roughly 12 ounces or 340g fruit) and mash with Greek yogurt, eggs, and vanilla in a medium bowl. If bananas are underripe, cover bowl with plastic and let mixture stand 30 minutes.

Combine flour, sugar, oat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and coconut oil in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until coconut oil disappears into a mealy powder. Add banana mash and continue mixing only until the floury bits disappear. Fold in nuts with a flexible spatula, scrape into prepared pan(s), and spread into an even layer. Bake until well risen and golden brown, or to an internal temperature of around 206°F (about 70 minutes for a large loaf or 45 for small). Wrapped tightly in foil, banana bread will keep up to 3 days at room temperature or 1 week in the fridge.

**For Banana Nut Muffins:** Divide batter evenly among 12 lightly greased nonstick muffin cups, adding approximately 1/2 cup (4 ounces; 120g) to each cup. Bake until domed and just beginning to brown around the edges, about 25 minutes.

Makes one 10 1/2–inch loaf, two 9- by 5-inch loaves, or 12 muffins