Description
Moist, subtly tangy banana bread made with Greek yogurt instead of butter. Ripe bananas, yogurt, and brown sugar create a rich, guilt-free loaf perfect for breakfast or snacks.
Ingredients
All-purpose flour 2 cups
Granulated sugar 1/2 cup
Light brown sugar 1/4 cup
Baking soda 1 teaspoon
Salt 1/2 teaspoon
Ripe bananas (large) 3 (~1 ½ cups mashed)
Greek yogurt (full-fat or low-fat) 1 cup
Vanilla extract 1 teaspoon
Chopped walnuts or chocolate chips (optional) 1/2 cup
Instructions
Preheat oven to 350°F (175°C)
Line a 9×5-inch loaf pan with parchment paper
In a bowl, mash bananas until smooth
Mix in Greek yogurt and vanilla extract
Stir in sugars and salt
Add flour and baking soda, fold until combined
Fold in chopped walnuts or chocolate chips
Pour batter into prepared pan
Bake for 50–65 minutes until golden and a toothpick comes out clean
Cool for 10 minutes before slicing
Notes
For gluten reduction, replace 1/4 cup flour with ground flaxseed mixed with 1 tbsp water
Honey/maple syrup can replace sugars—adjust liquid amounts accordingly
Storage: Cool completely, then wrap tightly in plastic or store in airtight container for 3 days
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American (Vegetarian)
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 8g
- Sodium: 145mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 27g
- Fiber: 1.6g
- Protein: 4g
- Cholesterol: 10mg