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Greek Yogurt Banana Bread

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A moist and tender banana bread made with ripe bananas and Greek yogurt, perfect for breakfast or as a snack.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 1/4 cups)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar (light or dark)
  • 1/3 cup neutral oil (or melted unsalted butter)
  • 2 large eggs, at room temperature
  • 1/2 cup plain Greek yogurt (full-fat or low-fat)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 cup chopped pecans (optional mix-in)
  • 2 tbsp butter (for optional topping/serving)
  • 2 tbsp brown sugar (for optional topping/serving)
  • 1 tbsp milk or cream (for optional topping/serving)
  • 1/2 tsp vanilla extract (for optional topping/serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
  2. In a mixing bowl, mash the ripe bananas until mostly smooth.
  3. Add brown sugar, melted butter (or oil), Greek yogurt, vanilla extract, and eggs to the bananas and whisk until combined.
  4. In another bowl, combine flour, baking soda, salt, and cinnamon. Whisk together.
  5. Pour the dry ingredients into the wet ingredients and fold gently until just combined.
  6. If using, gently fold in chopped pecans pre-dusted with flour.
  7. Transfer the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50 to 65 minutes until golden brown and a toothpick inserted comes out clean.
  9. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  10. Slice and serve as desired.

Notes

Store the bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/greek-yogurt-banana-bread/

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