Greek Yogurt Banana Bread
A soft, moist banana bread enriched with Greek yogurt for extra protein and natural sweetness from ripe bananas. Perfect for breakfast, snacks, or meal prep, this quickbread is easy to make and delightfully satisfying. Add nuts or chocolate chips for extra flavor and texture.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 9-inch loaf pan
- Parchment Paper
- Whisk
- spatula
- Measuring Cups and Spoons
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 very ripe bananas mashed (about 1 ½ cups)
- ¼ cup plain Greek yogurt nonfat or regular
- 2 large eggs
- ¼ cup vegetable oil
- 2 ½ teaspoons vanilla extract
- 1 cup chopped walnuts pecans, or chocolate chips
Instructions
- Prepare Your Pan: Line a 9-inch loaf pan with parchment paper, making sure the paper overhangs on the long sides to help lift the bread out easily later. Lightly grease the parchment with a bit of cooking spray or a thin layer of vegetable oil to prevent sticking. This small preparation step ensures a smooth release and keeps the loaf intact.
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat. Proper preheating ensures even baking and a perfect rise, helping your banana bread achieve a golden-brown crust while remaining soft and tender inside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisking incorporates air and evenly distributes the leavening agent, which promotes a consistent texture throughout the bread.
- Combine Wet Ingredients: In a separate medium bowl, mash 3 very ripe bananas until smooth and creamy, with just a few small lumps remaining. Add 1/4 cup Greek yogurt, 2 large eggs, 1/4 cup vegetable oil, and 2 1/2 teaspoons vanilla extract. Whisk the mixture thoroughly until fully combined and slightly frothy. The Greek yogurt will make the batter extra moist and tender while adding a subtle tang.
- Incorporate Wet Into Dry: Pour the wet banana mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold until just combined. Avoid overmixing to prevent a dense bread. The batter should be thick but smooth, with small pockets of flour fully absorbed by the wet mixture.
- Add Mix-Ins: Fold in 1 cup of your choice of chopped walnuts, pecans, or chocolate chips. These add texture, crunch, or sweetness depending on your preference. Ensure the mix-ins are evenly distributed without overworking the batter.
- Transfer Batter to Pan: Scrape the prepared batter into the lined loaf pan, spreading it evenly with a spatula. Gently tap the pan on the counter to remove air bubbles and help the batter settle, which ensures uniform baking.
- Bake the Bread: Place the pan in the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center of the loaf—it should come out clean or with a few moist crumbs clinging. Avoid opening the oven too early to maintain even rising.
- Cool Completely: Remove the pan from the oven and place it on a wire rack. Let the banana bread cool completely in the pan for at least 20–30 minutes. This allows the structure to set and makes slicing easier without crumbling.
- Remove and Slice: Use the parchment overhang to carefully lift the loaf from the pan. Transfer it to a cutting board and slice with a sharp knife into 8 even pieces. Serve immediately, or let it cool completely before storing.
- Optional Serving Enhancements: For added flavor, toast the slices lightly before serving, or spread a thin layer of nut butter for extra protein. Pairing with coffee or tea makes it a perfect breakfast or snack. The loaf can also be frozen for meal prep convenience.
Notes
- Always use very ripe bananas—they are naturally sweeter and make the bread moist.
- Measure your flour carefully; spoon it into the cup and level it off for accuracy. Too much flour can make the bread dense.
- Greek yogurt adds both protein and moisture, so choose plain yogurt without added flavors or sweeteners for best results.
- Avoid overmixing the batter once the wet and dry ingredients are combined. Overmixing can make the bread tough instead of tender.
- Nuts or chocolate chips are optional, but they add texture and richness—fold them in gently at the end.
