Banana Bread (Classic & Moist)

Steps

1. Preheat the oven to 170°C (338°F) and grease or line a 23 × 13 cm loaf pan with parchment paper.
2. Whisk the all-purpose flour, baking powder, baking soda, fine sea salt, and ground cinnamon in a large mixing bowl until well combined and lightly aerated.
3. Mash the bananas in a separate large bowl until mostly smooth with a few small lumps for added texture.
4. Add the granulated sugar, light brown sugar, eggs, plain yogurt, canola oil, and vanilla bean paste to the mashed bananas and whisk until the mixture looks smooth, glossy, and slightly thick.
5. Pour the banana mixture into the bowl of dry ingredients and fold gently with a spatula just until no dry flour streaks remain; the batter should be thick and slightly lumpy, not dry or runny, to keep the crumb tender.
6. Scrape the batter into the prepared loaf pan, smooth the surface lightly, and tap the pan on the counter to release any large air bubbles for an even texture.
7. Bake on the middle rack for about 55 minutes at 170°C (338°F) until the top is deeply golden and gently cracked, the center springs back softly when lightly pressed, and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
8. Cool the banana bread in the pan on a wire rack for 10 minutes so the structure sets, lift it out carefully, and continue cooling on the rack until just barely warm, when the crumb feels very moist and tender yet slices cleanly.