banana bread

Adjust oven rack to middle position and heat oven to 350 degrees. Spray bottom and sides of 8½-by-4½-­inch metal loaf pan with vegetable oil spray.

In medium bowl, whisk together flour, baking soda, and salt.

Peel bananas and place in large bowl. Use large fork or potato masher to mash bananas until broken down but still chunky.

Add sugar, eggs, melted butter, yogurt, and vanilla to bowl with bananas and whisk until combined.

Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix—­batter should look thick and chunky. Use rubber spatula to scrape batter into greased loaf pan and smooth top.

Place loaf pan in oven. Bake until banana bread is golden brown and toothpick inserted in center comes out clean, about 55 minutes.

Use oven mitts to remove banana bread from oven (ask an adult for help). Place loaf pan on cooling rack and let banana bread cool in pan for 15 minutes.

Use oven mitts to carefully turn loaf pan on its side and remove banana bread from pan. Let banana bread cool on cooling rack for at least 1 hour. Transfer to cutting board, slice, and serve.