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- 3 ripe bananas, mashed - 1 cup Greek yogurt (plain, unsweetened) - 2 large eggs - ½ cup honey or maple syrup - ¼ cup melted coconut oil (or vegetable oil) - 1 teaspoon vanilla extract - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 ½ cups all-purpose flour - ½ cup chopped walnuts or pecans - ½ cup dark chocolate chips The key to this Greek yogurt banana bread lies in the balance of flavors and textures. The ripe bananas give it sweetness and moisture. The Greek yogurt adds creaminess and a slight tang, making your bread rich and soft. This recipe uses two eggs for binding and structure. Honey or maple syrup serves as a natural sweetener, which you can adjust to fit your taste. Coconut oil brings a lovely richness, but you can swap it with vegetable oil if you prefer. For the dry mix, baking soda and baking powder make the bread rise. Salt enhances all the flavors, while cinnamon adds warmth. Finally, all-purpose flour gives the bread its structure. Feel free to customize your banana bread! Adding walnuts or dark chocolate chips can transform the flavor and texture. You can mix and match to create your perfect loaf. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease or line a 9x5-inch loaf pan. - In a large bowl, combine the mashed bananas, Greek yogurt, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. - Whisk everything until smooth and well-combined. - In another bowl, whisk together the baking soda, baking powder, salt, ground cinnamon, and all-purpose flour. - Gradually fold the dry ingredients into the wet mixture. Mix until just combined. - If you like, fold in walnuts or dark chocolate chips. - Pour the batter into the prepared loaf pan and smooth the top. - Bake for 50-60 minutes. Check doneness with a toothpick; it should come out clean. - Don't over-mix the batter. This keeps your bread light and fluffy. - Let the ingredients come to room temperature before mixing. Cold ingredients can make the bread dense. - Experiment with adding vanilla extract or spices to boost flavor. A little can go a long way! - Add a pinch of nutmeg for additional warmth. It gives a nice touch to the overall taste. - Cool in the pan for 10 minutes before transferring to a wire rack. This helps it set properly. - Serve warm or at room temperature. Enjoy it plain or with a dollop of Greek yogurt for extra creaminess. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with brown spots for optimal sweetness. Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined to ensure a tender loaf. Overmixing can lead to a dense texture. Add Flavor Variations: Consider adding nuts, chocolate chips, or spices like nutmeg for extra flavor. Make it your own by experimenting with different mix-ins! Cool Properly: Let the banana bread cool in the pan for a few minutes before transferring it to a wire rack. This helps maintain its structure and prevents sogginess. {{image_2}} You can make simple swaps to boost the health factor of your Greek yogurt banana bread. - Replace honey with agave syrup for a lower glycemic option. - Use whole wheat flour instead of all-purpose flour. Whole wheat flour adds fiber and nutrients. Get creative with flavors to make your banana bread unique. - Add dried fruit like raisins or cranberries for extra sweetness. - Incorporate zests like lemon or orange for a fresh twist. The zests bring brightness to the dish. You can modify the recipe to fit different diets. - Make it vegan by swapping eggs with flaxseed meal mixed with water. - Use maple syrup instead of honey for a plant-based sweetener. These changes keep the bread moist and tasty. Let the bread cool completely before storing. This helps keep the texture nice. Once cool, store it in an airtight container at room temperature. The bread stays fresh for up to 3 days. For long-term storage, freeze slices of banana bread. Wrap each slice in plastic wrap, then in foil. This helps keep the bread from getting freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it in the refrigerator or at room temperature. To enjoy your banana bread warm, you can microwave it for a few seconds. Alternatively, toast slices for a warm treat. Both methods bring back that fresh-baked taste. Enjoy! Yes, you can use frozen bananas. Just thaw them first. Drain any extra liquid after thawing. This way, your banana bread stays moist and tasty. If you don’t have Greek yogurt, plain yogurt works well. You can also use applesauce for a lighter option. Both will keep your bread moist and delicious. You can replace eggs easily. Mix flaxseed meal with water as a substitute. A commercial egg replacer also works. Both options keep your banana bread fluffy. To check if your banana bread is ready, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your bread is done. This simple test ensures perfect baking every time. In this post, I covered how to make delicious banana bread, detailing its main and dry ingredients, and offering step-by-step instructions. I also shared tips for baking and storing, plus variations and FAQs. With this guide, you can easily bake banana bread at home. Try different flavors and modifications to suit your taste. Enjoy the process, and share your tasty results with friends and family!

Greek Yogurt Banana Bread

A moist and delicious banana bread made with Greek yogurt for added protein and flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Greek
Servings 12
Calories 150 kcal

Ingredients
  

  • 3 whole ripe bananas, mashed
  • 1 cup Greek yogurt (plain, unsweetened)
  • 2 large eggs
  • 1 cup honey or maple syrup
  • 1 4 cup melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 2 teaspoon baking powder
  • 1 2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ cup all-purpose flour
  • 1 2 cup chopped walnuts or pecans (optional)
  • 1 2 cup dark chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, combine the mashed bananas, Greek yogurt, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Whisk until smooth and well-combined.
  • In another bowl, whisk together the baking soda, baking powder, salt, ground cinnamon, and all-purpose flour until evenly distributed.
  • Gradually fold the dry ingredients into the wet ingredients. Mix until just combined; be careful not to over-mix.
  • If desired, fold in the chopped walnuts or pecans and dark chocolate chips.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice and serve warm or at room temperature, optionally with a dollop of Greek yogurt and a sprinkle of cinnamon on top.
Keyword baking, banana bread, dessert, Greek yogurt