Description
This Greek Yogurt Banana Bread is a moist, flavorful loaf made with ripe bananas, creamy Greek yogurt, and a touch of vanilla. Enhanced with your choice of chopped walnuts, pecans, or chocolate chips, it provides a tender crumb and a balanced sweetness perfect for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3 very ripe, darkly specked bananas, mashed well (about 1 1/2 cups)
- 1/4 cup plain Greek yogurt (nonfat or regular)
- 2 large eggs
- 1/4 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
Add-ins
- 1 cup chopped walnuts, pecans or chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9-inch loaf pan with parchment paper, allowing it to overhang on the two long sides for easy removal, then grease the parchment paper with cooking spray.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate medium bowl, whisk the mashed ripe bananas, eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth and well blended.
- Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the bread tender. Fold in the chopped nuts, pecans, or chocolate chips evenly into the batter.
- Bake: Scrape the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the bread from the oven and allow it to cool completely in the pan. Use the parchment paper overhangs to lift the bread out of the pan before slicing and serving.
Notes
- You can substitute the chopped nuts with chocolate chips or leave them out entirely for a nut-free version.
- Make sure the bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the banana bread tender and moist.
- Store leftover banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
