Imagine sinking your teeth into a slice of the most moist, decadent banana bread you've ever tasted - and it's made with a secret ingredient that transforms an ordinary recipe into something extraordinary! This Greek yogurt banana bread isn't just another boring quick bread; it's a game-changing twist on a classic that will have your family begging for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver bakery-quality results right in your own kitchen.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup Greek yogurt
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until smooth and no large chunks remain.
- Add Greek yogurt, sugar, eggs, and vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined, being careful not to overmix, which can result in a tough bread.
- Optional: Fold in additional mix-ins like chopped nuts, chocolate chips, or dried fruit if desired.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Use overripe bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be. Look for bananas with deep brown or black peels.
- Don't overmix the batter: Mix just until the ingredients are combined. Overmixing can lead to tough, dense bread.
- Check for proper ripeness: A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Cool completely before slicing: This helps the bread set and prevents crumbling.
- Store smartly: Keep your banana bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for longer storage.
- Customize your bread: Feel free to add nuts, chocolate chips, or dried fruit to make this recipe your own unique creation.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 32g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 35mg
