Greek Yogurt Banana Bread

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If you’re looking for a delicious twist on a classic treat, consider making Greek yogurt banana bread. This recipe is not only easy to follow, but it also adds moisture and protein to your bread, making it a satisfying snack or breakfast. Whether you have ripe bananas sitting on your counter or just love banana bread, this recipe is sure to impress. You’ll love how quickly it comes together and how tasty it is, making it a perfect choice for any time of day.

Tool Requirements

To make Greek yogurt banana bread, you’ll need a few simple tools.

First, grab a mixing bowl. This is where you’ll combine your ingredients. A medium-sized bowl works well.

Next, you’ll need a measuring cup for precise ingredient amounts. A set that includes both dry and liquid measuring cups is helpful.

You should have measuring spoons too. These are key for measuring smaller amounts like baking soda and vanilla extract.

A whisk or a spatula is great for mixing everything together. If you prefer, a hand mixer can make this job easier.

Loaf pan is necessary to bake your bread. A 9×5 inch pan is a good size for this recipe.

Lastly, having parchment paper will help prevent the bread from sticking. It also makes cleanup easier.

You might also want an oven mitt to protect your hands when you take the bread out of the oven.

With these tools, you’ll be all set to bake a delicious loaf of Greek yogurt banana bread.

Preparing The Ingredients

To make Greek yogurt banana bread, start by gathering your ingredients. You’ll need ripe bananas, Greek yogurt, flour, sugar, eggs, baking powder, baking soda, and salt.

Make sure your bananas are very ripe. The browner they are, the sweeter your bread will taste.

For the yogurt, choose plain Greek yogurt. It helps keep the bread moist and adds protein.

Measure out 1 cup of yogurt and mash about 3 ripe bananas.

Next, set out 1 cup of all-purpose flour and 1 cup of whole wheat flour for a healthier option. You’ll also want ¾ cup of sugar. You can adjust the sugar based on your taste preferences.

Don’t forget the eggs! You will need 2 large eggs to bind everything together.

For leavening, prepare 1 teaspoon of baking powder and ½ teaspoon of baking soda. Lastly, add a pinch of salt to enhance the flavors.

With all your ingredients ready, you can start mixing and baking. This preparation makes the process much easier and quicker. Enjoy the baking!

Variations To Try

You can easily switch things up with your Greek yogurt banana bread. Here are some fun ideas to give it your own twist.

• Try adding chocolate chips for a sweet touch. They melt into the bread and create a nice surprise with each bite.
• If you like a little crunch, toss in some nuts. Walnuts or pecans work great. They add a nice texture and flavor.
• For a fruity boost, mix in some berries. Blueberries or raspberries can brighten up the bread and make it even healthier.
• Consider adding spices too. A dash of cinnamon or nutmeg can enhance the flavor. Just a little goes a long way.
• You can also swap the regular flour for whole wheat flour. This adds more fiber and a slightly nutty taste.
• Want a twist? Try adding peanut butter or almond butter. It gives a creamy texture and rich flavor that pairs well with bananas.
• Finally, if you like it sweeter, drizzle some honey or maple syrup on top when it’s done baking. It makes for a delicious finish.

These variations can make your banana bread special each time you bake it. Enjoy experimenting!

Storage Tips

• Once your Greek yogurt banana bread is baked, let it cool completely. This helps prevent moisture buildup, which can make it soggy.
• To store it, wrap the bread tightly in plastic wrap. This keeps it fresh and stops it from drying out. You can also place it in an airtight container.
• If you plan to eat the bread within a few days, keep it at room temperature. Just make sure it’s in a cool, dry place away from sunlight.
• For longer storage, put the wrapped banana bread in the fridge. It will last about a week this way. Remember to reheat it slightly when you’re ready to enjoy a slice; this brings back the original texture.
• You can freeze your banana bread as well. Slice it before freezing, so you can take out just what you need. Wrap each slice tightly, then place them in a zip-top bag. This allows you to enjoy it later while keeping it fresh.
• Frozen banana bread can last for up to three months. When you’re ready to eat it, thaw it in the fridge or leave it out at room temperature for a few hours.

Greek Yogurt Banana Bread

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting time 10 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 240 kcal

Ingredients

  

1x2x3x

• 3 ripe bananas
• 1 cup of plain Greek yogurt
• 1 cup of all-purpose flour
• 1 cup of whole wheat flour
• ¾ cup of sugar
• 2 large eggs use flax eggs or another vegan substitute for a vegan version
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• 1 pinch of salt

Get Recipe Ingredients

Instructions

 

• Gather your ingredients.
• Ensure bananas are very ripe for added sweetness. Mash them in a bowl until smooth.
• Measure out 1 cup of plain Greek yogurt.
• Set out 1 cup of all-purpose flour and 1 cup of whole wheat flour.
• Measure ¾ cup of sugar, adjusting to taste if needed.
• Prepare 2 large eggs (or vegan substitutes).
• Measure 1 teaspoon of baking powder and ½ teaspoon of baking soda.
• Add a pinch of salt to enhance flavors.
• In a large bowl, combine the mashed bananas and Greek yogurt. Mix well.
• Add the eggs (or vegan substitutes) to the banana-yogurt mixture and mix until fully combined.
• In a separate bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Stir until well combined.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Pour the batter into a greased loaf pan, spreading it evenly.
• Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the banana bread cool in the pan for 10 minutes.
• Transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 240kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.