Greek Yogurt Banana Bread
A moist and tender banana bread made with ripe bananas and Greek yogurt, perfect for breakfast or snacking, with a hint of cinnamon and natural sweetness from honey or maple syrup.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed Best when heavily speckled or mostly brown
- 1 cup plain Greek yogurt Full-fat gives richest texture
- 2 large eggs For an egg-free version, try 2 flax eggs
- 1/3 cup honey or maple syrup Use maple for a deeper flavor
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour Substitute with gluten-free flour for a gluten-free loaf
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon Optional but recommended
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Add the Greek yogurt, eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir until evenly combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mixing and Baking
- Fold the dry mixture into the wet mixture gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Optionally scatter chopped walnuts or a few chocolate chips on top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Notes
Store tightly wrapped at room temperature for up to 2 days, or refrigerate for 4–5 days. For freezing, slice first and wrap individually before placing in a freezer bag.