Banana Bread Made with Greek Yogurt

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Banana Bread Made with Greek Yogurt

I buy bananas at the farmer’s market every week. They are so much cheaper than what you can get in the grocery store so I grab an extra bunch and let them ripen on the counter so I can make this recipe! Banana Bread Made with Greek Yogurt is so good and really easy to make. I can whip it up in just a few minutes with some basic ingredients that I almost always have on hand and it’s SO yummy and moist. I love using Greek yogurt instead of oils or other fats.  That means you can have a couple of slices…or four.   ;)

Banana Bread Made with Greek Yogurt

Ingredients:

  • 3 ripe bananas, mashed
  • 2 eggs
  • 1 3/4 cup of flour
  • 1 1/2 cup of sugar
  • 1/2 cup of plain Greek yogurt
  • 1/4 low-fat milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Directions:

  • Preheat oven to 325 degrees Fahrenheit.  Grease 2 medium-size loaf pans and set aside.
  • In a small bowl combine the flour and baking soda. Stir with a whisk or fork to combine well. Set aside.
  • With your mixer combine the mashed bananas, eggs, yogurt, milk, sugar, and vanilla.
  • Add the flour mixture to the banana mixture and combine well.
  • Pour into the loaf pans and bake for about 40-45 minutes or until cooked through and the tops begin to brown.
  • Remove from oven, allow to cool for about 10  minutes. Run a knife along the outer edge of the bread and flip over to remove the loaf.  Place on cooling rack to cool completely before serving or storing.

TIP:  I’ve found that recipes that use Greek yogurt instead of oil keep better and longer in the refrigerator, so I’d recommend storing this bread there.  Also, these loaves freeze beautifully!  I often make a couple of batches and freeze a few loaves to have on hand.  Wait for them to cool completely, then wrap in plastic wrap and wrap again in aluminum foil.  Be sure to label the loaves that you freeze so you remember what it is and when you made it.  Also, in case you’re wondering, I did try making this all in one large loaf pan and it didn’t come out nearly as good. The outsides cook faster and start browning, like getting way too dark, and the inside is still uncooked. So I’d highly recommend splitting your batter up into 2 smaller loaf pans as I suggested in the recipe above.

 

 

Comments

  1. ria says

    I’ve been adding yogurt to my banana bread for a while now. I like to add banana yogurt for the extra banana flavor. Your recipe sounds fantastic so I’ll be trying it.

      • says

        Oh, that’s interesting! Almond milk in place of the eggs? Do you know the measurements? I’d love to try that. Banana yogurt sounds like a great idea. I was thinking lemon might be good, too. This is really one of my favorite recipes. Quick and easy and it’s SO good. Doesn’t last long. Hope you like it Ria!

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