With its moist texture, tender crumb, and subtle sweetness, this Yogurt Banana Bread is bound to become a family favorite.
If there is one food that instantly transports me back to the carefree days of my youth, it’s banana bread. My mother, who was an excellent baker and could whip up everything from French macarons to fancy quiches with enviable ease, taught me how to bake banana bread at the tender age of six. Barely tall enough to reach the kitchen counter, I still recall standing on my toes to mash overripe bananas, crack eggs, and stir the batter with all the seriousness a budding foodie could muster. Waiting for the bread to come out of the oven, with its sweet aroma permeating throughout the house, was sometimes more than I could handle, so I would inevitably keep asking my mom why it was taking so long. But that valuable lesson in the art of patience was well worth it once she presented me with a thick slice, still slightly warm, and a tall glass of cold milk. Nothing could have made me happier. No, not even the sound of the ice cream truck.
It’s no wonder that banana bread holds such a special place in my heart and that, over the years, I’ve added almost every variation imaginable to my extensive recipe collection. If I happen to come across a banana bread recipe while leafing through food magazines or cookbooks, you better believe I’ll try it, and if it’s a winner, I’ll write it down in my special recipe notebook. I’ve tried recipes with chocolate chips, nuts, raisins, or swirls of nut butter or Nutella, but as far as I’m concerned, simplicity is best when it comes to a good banana bread. Which is why this yogurt banana bread is one of my favorites.
Made with Greek yogurt, this fragrant loaf has an irresistibly tender crumb that almost melts in the mouth. The bread is subtly sweet and just the thing I want to have with my morning cappuccino or afternoon cup of tea. It’s no wonder I bake a loaf almost every week. When something is that good, it’s bound to disappear quickly.
Is This Yogurt Banana Bread Healthy?
This recipe definitely has a lot going for it. The bread is made with whole-wheat flour, which adds fiber. Instead of butter, we use heart-healthy olive oil and nonfat Greek yogurt to make this bread incredibly moist. No refined sugar is used here either, just coconut sugar, which has a lower glycemic index than the white stuff.
To make this recipe suitable for vegans, replace the Greek yogurt with a plant-based product. Instead of eggs, use a half cup of unsweetened applesauce (a quarter cup per egg) or two flax “eggs.” For the latter, in a small bowl, mix two tablespoons of flax meal with six tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use it instead of the eggs.
Delicious Variations
Yes, in my book, nothing beats simplicity when it comes to banana bread, but that’s not to say this recipe doesn’t lend itself to a little tasty tweaking. In fact, I sometimes add in a handful of cacao nibs, but chocolate chips, butterscotch chips, and even peanut butter chips will work well, too. To make the bread even more aromatic, try adding a dash of warm spices such as cinnamon, ginger, and/or nutmeg. Want some crunch? Go ahead and chop up some walnuts, macadamia nuts, or almonds and stir them into the batter. If using almonds, try swapping the vanilla extract for almond extract.
How Do I Store Leftovers?
Once cooled, wrap the bread in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Though the bread retains its moisture and flavor better when stored at room temperature, you could also refrigerate it. In that case, wrap it in plastic and store it in an airtight container for up to 10 days. The bread can also be frozen, sliced or whole, wrapped in plastic and stored in a Ziploc bag, for up to 3 months.
Serving Suggestions
This yogurt banana bread is a delightful afternoon treat with a fragrant Chai Latte or a sweet and creamy Caramel Macchiato. Yogurt banana bread also makes a lovely dessert, served slightly warm, with a scoop of vanilla ice cream and a drizzle of Salted Caramel Sauce.
Looking for more banana recipes to try next? Give this Brown Butter Banana Bread recipe a go, or opt for something a little healthier and sink your teeth into a slice of this Sugar-Free Banana Bread.
Ingredients
- 2 cups whole-wheat flour
- 3/4 cup organic coconut sugar
- 1/2 teaspoon Himalayan pink salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ripe bananas plus additional banana slices for topping, optional
- 2 large eggs
- 6 ounces plain, nonfat Greek yogurt
- 1/3 cup extra-virgin olive oil
- 1 teaspoon pure vanilla extract
Instructions
- Begin by preheating your oven to 350°F. Lightly grease an 8-inch bread pan with olive oil or nonstick spray and line it with parchment paper for an easy release.
- In a small bowl, whisk together the whole-wheat flour, coconut sugar, pink salt, baking soda, and baking powder.
- In a separate, medium-sized bowl, mash the bananas until smooth. Whisk in the eggs, Greek yogurt, olive oil, and vanilla extract.
- Gently fold the dry ingredients into the wet mixture. Stir until just combined to avoid overworking the batter, which can lead to a denser bread.
- Pour the batter into the prepared pan. For an extra touch of charm, add a few banana slices on top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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