Description
This recipe makes a moist and high-protein Greek yogurt banana bread. It’s a healthier take on a classic.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup Greek yogurt
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, mash the bananas.
- Add Greek yogurt, melted butter, sugars, egg, and vanilla. Mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in walnuts or chocolate chips, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra moisture, use very ripe bananas.
- You can substitute honey or maple syrup for the granulated sugar.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American