Ultimate Banana Bread (Loaf or 6 Jumbo Muffins)

Method

1. Prep Oven & Pan — For a loaf, heat oven to 350°F (175°C); grease and line a 9×5" pan with a parchment sling. For jumbo muffins (6), heat to 425°F (220°C) and line or grease the tin.
2. Brown the Butter — Melt butter over medium heat, swirling until milk solids turn deep amber and smell nutty. Scrape all browned bits into a bowl; cool to just warm.
3. Macerate Bananas — In a large bowl, mash bananas with brown sugar, granulated sugar, and vanilla paste. Let sit 10 minutes to intensify flavor.
4. Whisk Wet — Whisk in eggs and extra yolk, then Greek yogurt, oil, cooled browned butter, and rum/bourbon (if using).
5. Combine Dry — In a separate bowl, whisk cake flour, baking soda, baking powder, salt, and cinnamon.
6. Fold & Rest — Add dry to wet and fold gently just to combine; fold in any mix-ins. Let batter rest 10 minutes (taller rise, tender crumb).
7. Pan & Top — Loaf: scrape into pan; sprinkle turbinado; add split banana on top if desired. Jumbo muffins: portion batter evenly into 6 cups (about ¾–7/8 full); sprinkle turbinado.
8. Bake — Loaf: bake at 350°F for 60–75 minutes (start checking at 55). Jumbo muffins: bake 425°F for 6 minutes, then reduce to 350°F and bake 18–24 minutes more (total 24–30 minutes), rotating after the temperature drop for even color.
9. Doneness — Tops should be domed and springy; a skewer comes out with moist crumbs (not wet batter). Target internal temp ~205°F / 96°C.
10. Cool — Loaf: cool 15 minutes in pan, then lift out and cool at least 1 hour before slicing. Muffins: cool 5–10 minutes in tin, then transfer to a rack.