Greek Yogurt Banana Bread
A deliciously rich and moist banana bread enhanced with creamy Greek yogurt, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Just waiting to create a soft and tender loaf
- 1/2 cup granulated sugar Adding a hint of sweetness to the mix
- 1/4 cup light brown sugar Infusing the bread with a rich, caramel-like flavor
- 1 teaspoon baking soda Helps the bread rise perfectly
- 1/2 teaspoon salt Enhances the overall sweetness and complexity
Wet Ingredients
- 3 pieces very ripe bananas, mashed About 1½ cups, offering natural sweetness and moistness
- 1/4 cup plain Greek yogurt Giving the bread a creamy texture
- 2 large eggs Bringing everything together
- 1/4 cup vegetable oil Adding richness and moisture
- 2 1/2 teaspoons vanilla extract Lending a warm and aromatic touch
Add-Ins
- 1 cup chopped walnuts, pecans, or chocolate chips For added texture and crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, and salt until well combined.
- In a separate bowl, mash the very ripe bananas until mostly smooth, leaving some chunks for texture.
- Add Greek yogurt, eggs, vegetable oil, and vanilla extract to the mashed bananas and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together with a wooden spoon or spatula until no streaks of flour remain.
- Fold in walnuts, pecans, or chocolate chips until evenly distributed.
Baking
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Make sure your bananas are very ripe for optimal sweetness. Do not overmix the batter and let it cool gradually for best results.