Brown Sugar Banana Bread with Pecans

Method

1. Heat the oven to 350°F with a rack in the middle. Grease a 9 by 5-inch loaf pan with butter or oil and line it with a parchment sling, and toast the pecans on a sheet pan for 6 minutes while the oven heats.
2. Mash the bananas in a large bowl with a fork until mostly smooth. Whisk in the melted butter, brown sugar, eggs, yogurt and vanilla until combined.
3. Whisk the flour, baking soda, salt and cinnamon in a separate bowl, then sprinkle it over the wet ingredients.
4. Fold with a rubber spatula until the last streaks of flour just disappear, then fold in the pecans. Scrape the batter into the pan and sprinkle the turbinado sugar over the top.
5. Bake 60 to 65 minutes, until deep brown and a toothpick comes out with a few moist crumbs, tenting with foil at 40 minutes if the top darkens fast. Cool 15 minutes in the pan, lift out on the sling, and wait 1 hour before slicing.