Greek Yogurt Banana Bread: The Ultimate Healthy Recipe
This Greek Yogurt Banana Bread recipe is a moist, flavorful twist on classic banana bread that combines the creamy tang of Greek yogurt with ripe bananas for a healthier, tender loaf. It’s easy to make and perfect for breakfast, snacks, or dessert, featuring warm spices and optional nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium)
- ¾ cup plain Greek yogurt (non-fat, low-fat, or full-fat all work)
Optional
- ½ cup chopped walnuts or pecans
Instructions
- Whisk the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add Mashed Bananas: In a separate bowl, mash the bananas until mostly smooth. Add them to the butter and sugar mixture and mix until just combined.
- Add Greek Yogurt: Stir in the Greek yogurt until just combined, taking care not to overmix.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined without overmixing.
- Add Nuts (Optional): Gently fold in the chopped walnuts or pecans if using.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Grease and Flour Pan: Grease and flour a 9×5 inch loaf pan.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Tent with Foil (Optional): If the top browns too quickly, loosely cover the bread with aluminum foil during the last 15-20 minutes of baking.
- Cool in Pan: Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack.
- Cool Completely: Allow the bread to cool completely on the wire rack before slicing and serving.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Do not overmix the batter to keep the bread tender and avoid toughness.
- Greek yogurt can be non-fat, low-fat, or full-fat based on preference.
- Chopped nuts add texture but can be omitted for a nut-free version.
- If you prefer a sweeter bread, increase sugar slightly or add chocolate chips.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Greek yogurt banana bread, healthy banana bread recipe, moist banana bread, easy banana bread, baked banana bread, Greek yogurt recipes
