Go Back

Greek Yogurt Banana Bread

A moist and flavorful banana bread that uses Greek yogurt for added nutrition and a delightful texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed The riper the bananas, the sweeter the bread.
  • 1 cup Greek yogurt Can be substituted with coconut yogurt for a dairy-free option.
  • 1/4 cup honey or maple syrup For sweetness; adjust based on your preference.
  • 2 large eggs Room temperature works best.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional) Adds a nice flavor, but can be omitted.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Add the Greek yogurt, honey or maple syrup, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
  4. In a separate bowl, sift together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon (if using).
  5. Gradually incorporate the dry ingredients into the banana mixture, stirring gently until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes.
  3. Transfer the loaf to a wire rack to cool completely before slicing.

Notes

Store the banana bread in the refrigerator for up to a week. Slice and freeze for longer storage.