Description
This banana bread is ultra-moist, subtly tangy, and secretly packed with protein thanks to Greek yogurt. No fancy tools required—just one bowl, a few ripe bananas, and a craving for something comforting. Perfect for breakfast, dessert, or that 3 p.m. snack you pretend isn’t dessert.
Ingredients
3 very ripe bananas, mashed (about 1¼ cups)
½ cup plain Greek yogurt (full-fat or 2%)
½ cup brown sugar (lightly packed)
2 large eggs
¼ cup melted butter or coconut oil
1 tsp vanilla extract
1½ cups all-purpose flour (or white whole wheat)
1 tsp baking soda
½ tsp salt
Optional: ½ tsp cinnamon, ½ cup chopped walnuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5″ loaf pan or line with parchment paper.
Mash the bananas in a large mixing bowl until smooth. Whisk in Greek yogurt, brown sugar, eggs, melted butter, and vanilla.
Add dry ingredients: Sprinkle flour, baking soda, salt, and cinnamon (if using) directly on top. Gently mix just until no flour streaks remain—don’t overmix.
Fold in add-ins like walnuts or chocolate chips if using.
Pour batter into loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean from the center.
Cool in pan for 10 minutes, then remove to a wire rack to finish cooling before slicing.
Notes
Make it dairy-free: Use coconut yogurt and oil instead of dairy.
Lower sugar option: Reduce brown sugar to ⅓ cup if bananas are very ripe.
Add a topping: Sprinkle raw sugar or rolled oats on top before baking for a textured crust.
Storage: Wrap tightly and keep at room temp for up to 3 days or freeze slices individually.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Category: Dessert