Banana Bread with Greek Yogurt
Moist, rich, and not overly sweet — this banana bread gets a creamy twist from Greek yogurt for extra tenderness and flavor.
Ingredients
- 2 ripe bananas mashed
- 1 cup Greek yogurt (plain, full-fat works best)
- ⅓ cup butter melted
- 1 cup brown sugar or 1 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups whole wheat flour (or all-purpose flour)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 175°C (~350°F).
- Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
- The riper the bananas, the sweeter and more aromatic your bread will be.
- Add Greek yogurt, melted coconut oil (or butter), brown sugar (or honey), eggs, and vanilla extract to the mashed bananas.
- Whisk until smooth and well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry mixture to the wet ingredients.
- Stir gently until just combined — overmixing can make the bread dense.
- Fold in the walnuts or chocolate chips, if desired.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- The top should be golden brown and slightly cracked.
- Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy warm or at room temperature.
Notes
- Storage: Wrap leftovers in foil or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze it: Slice and freeze for up to 2 months. Thaw at room temperature or warm in the oven.
- Make it lighter: Use low-fat Greek yogurt and reduce the sweetener slightly.
- Add-ins to try: Diced apples, shredded coconut, or a swirl of peanut butter before baking.
Nutrition
Calories: 240kcal
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