greek yogurt banana bread recipe
The Best greek yogurt banana bread recipe
I have been making this greek yogurt banana bread for years now and it is a staple in our house. My kids love it for breakfast or as an after school snack and I love that it uses up those overripe bananas sitting on the counter. The greek yogurt adds a nice tang and makes the bread extra moist without needing a ton of butter or oil. It is a healthier twist on a classic banana bread and my family does not even notice the difference. This recipe is perfect for busy mornings or when you need a quick treat to bring to a potluck or family gathering. It is simple to put together and always turns out great.
Greek Yogurt Banana Bread
A moist and tender banana bread made with greek yogurt for extra protein and a tangy flavor. This easy recipe uses simple ingredients and is perfect for breakfast, snack, or dessert.
🥘Ingredients
Dry Ingredients
Wet Ingredients
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Greek Yogurt Banana Bread Works
This greek yogurt banana bread is always a good idea for any occasion because it is simple to make and uses ingredients you likely have on hand. It works well for family gatherings, school events, or just a quiet morning at home. I hope you give it a try and enjoy it as much as my family does.
❓ Frequently Asked Questions About Greek Yogurt Banana Bread
1. Can I use nonfat greek yogurt?
Yes, you can use nonfat greek yogurt. The bread will still be moist, though it may be slightly less tender than using full fat yogurt. I have used both and both work well.
2. Can I freeze this banana bread?
Absolutely. Let the bread cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature or reheat slices in the microwave.
3. Can I add nuts or chocolate chips?
Yes. Fold in 1/2 cup of chopped walnuts, pecans, or chocolate chips into the batter before baking. It adds a nice texture and flavor.
4. Why did my banana bread turn out dry?
Dry banana bread is usually from overmixing the batter or overbaking. Mix just until the flour disappears and check for doneness a few minutes early. Also make sure your bananas are very ripe and spotty for maximum moisture.
5. Can I use honey or maple syrup instead of brown sugar?
You can, but it will change the texture. Use 1/2 cup of honey or maple syrup and reduce the yogurt by 2 tablespoons to keep the batter from being too wet. The bread may also brown faster, so check it earlier.
