Banana Bread with Greek Yogurt Recipe
This banana bread with Greek yogurt is soft, moist, and naturally sweetened with ripe bananas and maple syrup or honey. Made with whole wheat flour and creamy Greek yogurt, it's a wholesome twist on a classic loaf that's perfect for breakfast, a snack, or a healthier dessert.
Ingredients
- 3 ripe bananas mashed
- 2 eggs room temperature
- 1/3 cup Greek yogurt plain, unsweetened
- 1/4 cup maple syrup or honey
- 1/4 cup olive oil or melted coconut oil
- 1 1/2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 100 grams chopped walnuts optional
- Pinch of salt
- Optional: one banana cut in half on the top
Instructions
- Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, mash the bananas until mostly smooth.
- Add eggs, Greek yogurt, maple syrup, oil, and vanilla. Whisk until well combined.
- In a separate bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Fold in chopped walnuts or any optional add-ins, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 45–55 minutes, until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.