Greek Yogurt Banana Bread
A deliciously moist and nutritious banana bread made with Greek yogurt, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 3 pieces ripe bananas (mashed) The riper, the better for sweetness and moisture.
- 1 cup Greek yogurt Can be substituted with dairy-free yogurt.
- ½ cup sugar or honey/maple syrup Adjust sweetness according to preference.
- 2 large eggs Can be replaced with flax eggs for a vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour Can be substituted with whole wheat or gluten-free flour.
Optional Mix-ins
- ½ cup chopped walnuts or chocolate chips Add based on preference.
- dried fruits Can be added for extra sweetness and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a large mixing bowl, mash 3 ripe bananas until smooth, leaving a few chunks for texture.
- Mix in 1 cup of Greek yogurt, 1/2 cup sugar (or honey/maple syrup), 2 eggs, and 1 teaspoon of vanilla extract until smooth.
- In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in any optional mix-ins like chopped walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth out the top.
Baking
- Place the loaf pan in the preheated oven and bake for 50-60 minutes.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for about a week. Wrap well to freeze for up to 3 months.