Description
A delightful and moist banana bread recipe made with ripe bananas and Greek yogurt, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) light or dark brown sugar, packed
- 2 large eggs, room temperature
- 1/3 cup (80g) plain Greek yogurt or full-fat sour cream
- 1 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon pure vanilla extract
- Optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter and brown sugar until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Beat in the yogurt, vanilla, and mashed bananas until well combined.
- Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
- If using nuts or chocolate, fold them in now.
- Pour the batter into your prepared pan, smoothing the top, and bake for 60–65 minutes. Cover loosely with foil halfway through to avoid over-browning.
- Check for doneness by inserting a toothpick into the center; it should come out clean. Let the bread cool in the pan for 1 hour, then transfer it to a wire rack to cool completely before slicing.
Notes
Store banana bread at room temperature in an airtight container for 3-4 days. For longer storage, freeze it in individual slices.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg