Banana Nut Bread with Greek Yogurt
A moist and nutritious banana bread made with Greek yogurt, perfect for using up overripe bananas.
Ingredients
Wet Ingredients
- 3 pieces Ripe bananas Must be very ripe for optimal flavor.
- 1 cup Greek yogurt Use full-fat for a richer taste; can thin with milk if too thick.
- ½ cup Honey or sugar Honey can be used as a substitute.
Dry Ingredients
- 1 cup All-purpose flour Sift before measuring for better results.
- ½ teaspoon Baking soda Ensure it is fresh for proper rising.
- 1 teaspoon Salt Even a pinch matters for flavor.
Optional Mix-ins
- ½ cup Chopped nuts (walnuts or pecans) Optional, can skip for a smoother texture.
- ½ cup Dark chocolate chips For a sweeter version.
- 1 teaspoon Ground cinnamon Adds a warm flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas and mix in the Greek yogurt and honey/sugar until combined.
- In another bowl, combine the flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- If using, fold in any optional mix-ins.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50 minutes, checking in the last 10 minutes with a toothpick.
- If the toothpick comes out clean, the bread is done. Let it cool for a few minutes before removing from the pan.
Notes
Store leftovers tightly wrapped at room temperature for up to a week. For longer storage, freeze slices in a freezer bag.