This delicious banana bread with a hint of cinnamon is a hybrid between a sweet cake and a hearty bread loaf. Make sure you use ripe banana's for the best flavor.
Preheat oven to 180°C. Grease and line base of a large 13.5cm x 23.5cm loaf pan with baking paper / parchment paper.
Sift together the flour, salt, baking soda and cinnamon together in a large bowl and keep aside. Place the banana's in a small bowl. Mash with a fork, and then add the vanilla and yoghurt. Cover and set aside.
Place eggs and sugar in a large bowl. Beat with an electric whisk for about 5 - 8 minutes, or until very thick and pale and the mixture forms a ribbon when beater is lifted. Alternatively, use a stand mixer on medium-high speed.
Reduce speed to low and beat in the oil in a steady stream. Mix in the banana and yoghurt mixture slowly.
Add the dry mixture (flour and cinnamon) into the wet mixture, and fold lightly with a spatula. Make sure the mixture is thoroughly combined. At this point you can add any mix-ins.
Pour mixture into loaf pan and bake for 1 - 1 1/4 hours, or until a skewer comes out clean when tested. If bread is brown too much or too quickly, lightly cover it with foil while baking.
Cool in pan briefly then turn out onto a rack to cool.
If bread is brown too much or too quickly, lightly cover it with foil while baking.
Note: Adapted by a Curtis Stone recipe