1 Preheat the oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.

2 Brown the butter: melt the butter in a light-colored saucepan over medium heat. Swirl occasionally until it foams, then turns golden-brown and smells nutty, about 5–7 minutes. Remove from heat and let cool slightly.

3 In a bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.

4 In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.

5 Add the brown sugar to the bananas and whisk until combined. Whisk in the eggs one at a time, then stir in the vanilla and Greek yogurt.

6 Slowly drizzle the warm (not hot) browned butter into the banana mixture while stirring to combine.

7 Fold the dry ingredients into the wet mixture just until no large streaks of flour remain—do not overmix. Gently fold in the chopped nuts if using.

8 Pour the batter into the prepared loaf pan, smoothing the top. Tap the pan gently on the counter to release any large air bubbles.

9 Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 35–40 minutes.

10 Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before slicing if desired.

11 Slice and serve warm or at room temperature. Store leftovers wrapped at room temperature for 2 days or refrigerated for up to 5 days.