greek yogurt banana bread
This soft and moist banana bread uses Greek yogurt for added richness and ripe bananas for natural sweetness. It’s an easy, flexible recipe perfect for breakfast, snacks, or dessert.
Equipment
- Mixing Bowls
- Spatula
- 9x5-inch loaf pan
- Oven
- Wire Rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs
- 2 medium ripe bananas mashed (about 1 cup or 200g)
- 1/2 cup Greek yogurt plain or vanilla
- 1/4 cup maple syrup
- 1/4 cup brown sugar or coconut sugar
- 1/2 cup chocolate chips, raisins, or chopped nuts optional
Instructions
- Preheat your oven to 350ºF (176ºC) and lightly grease a 9x5-inch loaf pan.
- In a large mixing bowl, combine the flour, baking soda, and sea salt. Stir to mix evenly.
- In another bowl, beat the eggs lightly, then add mashed bananas, Greek yogurt, maple syrup, and brown sugar. Mix until smooth and creamy.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
- If using optional add-ins, fold them in now with a spatula.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas for best flavor and sweetness. Don’t overmix the batter to keep the bread light and fluffy. You can customize it with your favorite add-ins like chocolate chips, dried fruit, or nuts.