Easy Greek Yogurt Banana Bread

Greek yogurt banana bread from above with 3 slices at the front, on a blue tea towel and board.

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Easy Greek Yogurt Banana Bread

This protein-packed Greek yogurt banana bread is made healthier with three quarters of a cup of Greek yogurt and a lower amount of sugar than in an average banana bread. But it's moist, fluffy, lightly crisp on top, and super tasty with a great banana flavor. It's also so easy to make. Just mix the dry ingredients with the wet, pour into a loaf pan and bake!

Prep Time10

Cook Time50

Total Time1

Course: healthy snack

Cuisine: American

Servings: to 10

Author: Helen Schofield

Equipment

Ingredients

Dry ingredients

2¼ cups all-purpose flour also known as plain flour or baking flour
2¼ teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¾ teaspoon salt

Wet ingredients

1⅓ cups mashed banana Use overripe (spotty and brown!) bananas. 1⅓ cups is usually around 3 medium bananas or 2 to 3 larger.
2 large eggs
¼ cup brown sugar
¼ cup honey If thick, warm slightly in the microwave so it combines easily with the other wet ingredients. Alternatively, use maple syrup or another liquid sweetener.
⅓ cup oil I usually use all olive oil, or a mixture of olive oil and canola oil. Melted butter or melted coconut oil also work.
¾ cup Greek yogurt I use authentic strained Greek yogurt (full fat or reduced fat both work).

cups/ounces - grams/ml

Instructions

Preheat the oven to 350F/180C (regular oven) / 340F/170C (fan oven) and line a regular sized (9x5 inches) loaf pan with baking paper.
In a large mixing bowl, combine all of the dry ingredients (flour, baking powder & soda, salt, spices).
2¼ cups all-purpose flour, 2¼ teaspoons baking powder, ½ teaspoon baking soda, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¾ teaspoon salt
In a separate medium sized bowl or jug, combine all the wet ingredients (mashed banana, whisked eggs, sugar, honey, oil, Greek yogurt).
1⅓ cups mashed banana, 2 large eggs, ¼ cup brown sugar, ¼ cup honey, ⅓ cup oil, ¾ cup Greek yogurt
Pour the wet ingredients into the dry. With a wooden spoon or silicon spatula, stir just until everything is well combined (a few lumps are OK - don't overmix).
Scrape the mixture into the prepared loaf pan and smooth the top.
Bake for around 50 minutes or until a skewer comes out clean (a few sticky bits are OK but no raw batter!). Check from 40 minutes. If the top starts to brown too much, simply loosely tent aluminium foil over the top.
Transfer to a wire cooking rack. Slice and enjoy warm or cold, then store in an airtight container for up to 4 days (or freeze for up to 2 months).

Notes

Bananas: You'll need 3 medium ripe (brown and soft) bananas or 4 small (roughly) to equal 1.3 cups of mashed banana. The amount doesn't have to be precise.

I usually have some ripe bananas stashed in the freezer in a freezer bag. Throw them in any time you have overripe bananas!

If using defrosted frozen bananas, drain off any excess liquid before mashing.

Storing/Freezing: This banana bread with Greek yogurt stays moist and delicious for up to around 4 days in an airtight container at room temperature - a little longer in the fridge. Or freeze in a large plastic bag or airtight container for up to 2 months.

Nutrition