Greek Yogurt Banana Bread is a delightful treat that combines the richness of Greek yogurt with the sweetness of ripe bananas. It’s a simple recipe perfect for any time of year, providing a moist, flavorful loaf that pairs wonderfully with a cup of coffee or tea. Whether you slice it for breakfast or enjoy it as a snack, it’s sure to please everyone.
For those looking to make substitutions, you can use flavored Greek yogurt for a twist, or replace some of the flour with whole wheat for added nutrition. If you have a nut allergy, omit any nuts or consider using sunflower seeds instead. Remember to choose pumpkin puree if you’re looking for a similar consistency but avoid pie filling as it contains added sugars and spices.
Bread & Rolls
Greek Yogurt Banana Bread Recipe
Ingredients
- 1 cup mashed overripe bananas, approximately 2-3 bananas
- 1/2 cup Greek yogurt, plain or vanilla
- 1 stick unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/3 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Instructions
- First up, let’s get that oven warmed up to 350 degrees Fahrenheit. While it’s heating, grab a 9-inch loaf pan and either spritz it with baking spray or lay down some parchment paper to keep things non-stick.
- In a big mixing bowl, toss in 1 cup of mashed overripe bananas, 1/2 cup of Greek yogurt, 1 stick of melted and cooled unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Give it a good mix using a hand mixer or a sturdy wooden spoon, especially since those bananas should already be nice and soft.
- In another bowl, take the time to whisk together 2 cups of all-purpose flour, 1/2 cup of packed brown sugar, 1/3 cup of white sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt until everything is well blended.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Stir until just combined, with a few small lumps remaining.
- Once you have your batter ready, pour it into that prepared loaf pan, smoothing out the top with a spatula for an even bake. Slide it into the oven and let it bake for 45 to 50 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean.
- Give your banana bread a little time to cool in the pan, about 5 to 10 minutes. After that, transfer it to a wire rack to cool all the way down. Now it’s time to slice and enjoy.
Tips
- You can make the batter ahead of time and refrigerate it for up to 24 hours before baking.
- Store leftover banana bread in an airtight container at room temperature for up to three days, or freeze for longer storage.
- For a fun twist, add in chocolate chips or walnuts to the batter for extra texture and flavor.
If you’re in the mood for more banana goodness, try the Moist Banana Bread. It’s wonderfully rich and fluffy, making it a fantastic option for breakfast or a snack.