Tweaking a Classic - Mom's banana bread

Never one to leave well enough alone, I even tweaked my mom's banana bread recipe. Mom has been making this classic for years - to rave reviews, but there is always room for improvement, right?

Mainly, it isn't really improvement, just a way to work my favorite Greek yogurt into yet another recipe.

Banana Bread
1/2 cup butter (I use Plugra - YUM)
1& 1/4 cup sugar (I prefer to use an organic brand, lately Domino)
2 eggs (I use large, cage free)
1 t baking soda
4 T full fat Greek Yogurt (Mom used sour cream, probably plain, unsweetened yogurt would work too)
1 cup banana mash (trust me on this one, organic bananas taste the best)
1 & 1/2 cup cake flour (don't use all-purpose)
1/4 t salt (I like kosher)
1 t vanilla extract
1/2 cup nuts (of your choice - I like pecans and walnuts)

Mix together softened butter, sugar, eggs, yogurt, vanilla and banana mash. I use my KitchenAid for this. Sift together the cake flour, salt, baking soda and salt. Slowly add the dry mixture to the wet, making sure to scrape down the sides of the bowl, to be sure everything is well mixed.

Fill the bread pans about 3/4 full. Banana bread is heavy and doesn't really rise - which makes it kinda sucky for muffins in my experience.

Bake in a pre-heated 350F oven for 50 minutes, or until done as determined by the old toothpick test.

NOTE: Banana bread easily becomes banana cake. For cake, double the recipe. I like to bake it in a bundt pan (cause my mom did)- the cooking time increases some, but checking with a toothpick to be sure is a good idea. I have used cream cheese icing (the maple one is fantastic) and vanilla (the base frosting from the gianormous coconut cake). It is also fun to layer banana slices in the cake - it looks pretty. Enjoy.