Yogurt Banana Bread
This Yogurt Banana Bread offers an unbelievably moist and flavorful twist on the classic recipe, perfect for any time of day.
Ingredients
Main ingredients
- 3 pieces ripe bananas, mashed The riper, the better! They should have plenty of brown spots for optimal sweetness.
- 1/2 cup yogurt Greek yogurt offers more protein and creaminess, but regular yogurt also works fine. Opt for plain to avoid added sugars.
- 1/4 cup granulated sugar This adds sweetness to the bread.
- 1/4 cup brown sugar For richness and a slight caramel flavor.
- 1/4 cup melted butter or oil Unsalted butter preferred, but vegetable oil is a substitute for vegan options.
- 2 large eggs At room temperature for better mixing.
- 1 teaspoon vanilla extract A must for flavor depth!
- 1 teaspoon baking soda The key leavening agent for that lovely rise.
- 1/2 teaspoon baking powder Works alongside baking soda for extra fluffiness.
- 1/2 teaspoon salt Balances the sweetness.
- 1 1/2 cups all-purpose flour The base; can experiment with whole wheat or almond flour for different textures.
- 1/2 cup walnuts or chocolate chips (optional) Personal choice! Add for indulgence.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan with cooking spray or butter, or line it with parchment paper for easy removal.
- In a large bowl, combine the mashed bananas and yogurt. Add in the granulated sugar, brown sugar, melted butter (or oil), eggs, and vanilla extract. Mix well until everything is thoroughly combined, and the batter is smooth.
- In another bowl, whisk together the baking soda, baking powder, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined — be careful not to overmix! If adding walnuts or chocolate chips, fold them in now.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. For freezing, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.