Start by preheating your oven to 350°F (175°C). This way, you won’t have to wait for the oven to heat while you’re mixing.

Next, grab a 9x5 inch loaf pan and grease it lightly with butter or non-stick spray. You want to ensure every last bit of your creation will come out easily.

In a large mixing bowl, mash those ripe bananas with a fork until smooth. I’ve found that a few small lumps add character, but it’s up to you!

Then, add melted butter to the bananas. Stir it until combined. Next, mix in the brown sugar, eggs, vanilla, and your choice of Greek yogurt or sour cream. Whisk gently until all the wet ingredients are blended but don’t overdo it.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This helps ensure even distribution of the baking soda, which is key for that lovely rise.

Now, gradually add the dry mixture to the wet ingredients. Stir gently until just combined. You don’t want to over-mix; a few lumps are perfectly fine.

If you’re using walnuts or any other additions, gently fold them in now. They’ll add a delightful crunch.

Pour the batter into your prepared loaf pan. Make sure it's evenly spread out.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be beautifully golden-brown.

Once baked, let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. This ensures it doesn’t get soggy. Once cool, slice it up and enjoy!