Banana Yogurt Muffins and Little Banana Bread Loaf

INGREDIENTS:

1 to 1 1/4 cups mashed banana (3 medium/large ripe bananas)
1 large egg
6 ounces Greek yogurt (I used Lowfat banana Chobani, sour cream may be substituted))
1/2 cup canola or vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 to 2 teaspoons cinnamon, or to taste
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt, optional and to taste
about 1/4 cup sprinkles, divided; optional but recommended

DIRECTIONS:

1. Preheat oven to 350F, line a 12-count muffin pan with liners or spray with floured cooking spray; set aside. Recipe make about 18 muffins so either prepare a second muffin pan or spray an 8-by-4-inch loaf pan with floured cooking spray; set aside.
2. In a large mixing bowl, mash 2 1/2 of the 3 bananas, reserving half of one banana for garnishing the little loaf. Add the egg, yogurt (if using sour cream, add an additional 2 to 3 tablespoons granulated sugar to compensate because the yogurt is sweetened), oil, sugars, vanilla, cinnamon, and whisk to incorporate. Mixture will be lumpy because of the banana chunks.
3. Add the flour, baking powder, baking soda, optional salt, and mix until just combined; don't overmix or bread will be tough. Pour batter into prepared muffin pan, filling each of the 12 wells to three-quarters full (fill past the old two-thirds full rule to create domed and fuller muffins). Add 1 scant teaspoon (a generous pinch) of sprinkles to the center of each muffin. Bake for about 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done. Allow muffins to cool in pan for 10 to 15 minutes before removing.
4. With the remaining batter, either pour into prepared loaf pan, smoothing it lightly with a spatula; or make more muffins (I'd guess about 6 more). With the reserved half banana, slice into thin rounds, about 1/8th-inch thick, and lay the slices on the top surface of the bread. Liberally shake sprinkles over the top. Bake for about 28 to 30 minutes, or until tops is set, and a toothpick inserted in the center comest clean. Top of bread should feel springy to the touch when done. Allow muffins to cool in pan for about 15 minutes before removing.
5. Muffins will keep in airtight container (or for the bread wrap it in plasticwrap and place inside a large ziplock) for up to 5 days, although are best enjoyed sooner rather than later. Consider freezing extra muffins or the loaf if you're not going to consume within a week. Optionally serve muffins or bread with Strawberry Butter