Greek Yogurt Banana Bread
Yield: 1 loaf (8–10 slices)
Prep Time: 10 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour
Ingredients
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs, room temperature
- ½ cup (120 g) plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract (recommended)
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup raisins
- 1 tablespoon chia or flaxseed
Instructions
- Preheat oven to 350°F (175°C).
- Grease or line an 8×4-inch loaf pan.
- Mash bananas until mostly smooth.
- Whisk together bananas, eggs, Greek yogurt, honey, and vanilla.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Stir in any optional add-ins.
- Pour batter into the loaf pan.
- Bake 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Information (Approximate)
Per slice (1 of 10 slices):
| Nutrient | Amount |
|---|---|
| Calories | 125–145 kcal |
| Protein | 5 g |
| Carbohydrates | 21 g |
| Sugars | 8 g |
| Fiber | 1.5 g |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 38 mg |
| Sodium | 120 mg |
| Potassium | 170 mg |
| Calcium | 45 mg |
| Iron | 0.7 mg |
Nutrition varies depending on the brand of yogurt and any optional add-ins.
Storage
- Room temperature: 2–3 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: Up to 3 months. Wrap slices individually before freezing.
Tips for Success
- Use bananas with lots of brown spots for the best sweetness.
- Avoid overmixing to keep the bread tender.
- If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking.
- Let the bread cool completely before slicing for cleaner cuts.
Frequently Asked Questions (Q&A)
Q: Can I use whole wheat flour?
A: Yes. Replace up to half of the all-purpose flour with whole wheat flour. For 100% whole wheat, add 1–2 tablespoons of milk if the batter seems thick.
Q: Can I replace the honey?
A: Yes. Maple syrup or agave syrup work well in the same amount.
Q: Can I make it gluten-free?
A: Yes. Use a 1:1 gluten-free baking flour blend.
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes, but Greek yogurt gives a richer texture. Regular yogurt may make the batter slightly thinner.
Q: Can I reduce the sugar?
A: Yes. Since ripe bananas are naturally sweet, you can reduce or omit the honey if desired.
Q: How do I know it’s done?
A: Insert a toothpick into the center. It should come out clean or with just a few moist crumbs.
Q: Can I make muffins instead?
A: Yes. Bake at 350°F (175°C) for 18–22 minutes.
Q: Can I add nuts?
A: Absolutely. Walnuts and pecans are classic additions.
