Description
A moist and slightly tangy banana bread made with Greek yogurt, perfect for breakfast or as a snack.
Ingredients
Scale
- 3 overripe bananas, mashed (about 1 to 1 1/4 cups mashed)
- 1 cup plain nonfat Greek yogurt (about 245 g)
- 1/2 cup granulated sugar (100 g)
- 1/4 cup brown sugar, packed (50 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (about 190 g)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, mash the bananas with a fork until mostly smooth. Stir in the Greek yogurt, granulated sugar, brown sugar, eggs, and vanilla until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Add the dry ingredients to the wet mixture and fold gently until just incorporated. If using nuts or chocolate chips, fold them in now.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs. Start checking at 50 minutes.
- Let the loaf cool in the pan on a wire rack for 10–15 minutes, then lift out and cool completely before slicing.
Notes
Use very ripe bananas for maximum sweetness and moisture. Don’t overmix to avoid a dense loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 24g
- Sodium: 225mg
- Fat: 1.6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1.8g
- Protein: 6.8g
- Cholesterol: 70mg