Greek Yogurt Banana Bread
A moist and flavorful banana bread recipe enhanced with Greek yogurt for added creaminess and protein, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 2 large eggs Lightly beaten
- 3 very ripe bananas mashed (about 1 1/2 cups)
- 1 cup plain or vanilla Greek yogurt
- 1/3 cup maple syrup Can substitute with honey
- 1/4 cup brown sugar
Optional Add-ins
- 1/2 cup chocolate chips, chopped walnuts, or pecans Optional for additional flavor
Instructions
Preparation
- Preheat your oven to 350ºF (176ºC) and lightly grease a 9 x 5-inch loaf pan using cooking spray or butter.
- In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In another bowl, lightly beat the eggs.
- Mix in the mashed bananas, Greek yogurt, maple syrup, and brown sugar until the mixture is smooth.
- Pour the wet mixture into the dry ingredients and gently mix until just combined. A few flour streaks are fine; don't overmix!
- If you’d like to add an extra touch, fold in chocolate chips, nuts, or raisins.
- Pour the batter into the prepared loaf pan and spread it evenly.
Baking
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely before slicing.
Notes
Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for longer storage.