Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- 1/3 cup honey or maple syrup
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add the Greek yogurt, eggs, honey, and vanilla extract. Whisk until well combined and creamy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
- If desired, fold in chopped nuts or chocolate chips.
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature, enjoying this wholesome Greek Yogurt Banana Bread.
Notes
- Use ripe bananas for the sweetest flavor.
- You can substitute Greek yogurt with dairy-free alternatives like coconut or almond yogurt.
- Adding nuts or chocolate chips is optional but adds extra texture and flavor.
- Store the bread in an airtight container in the refrigerator for up to 5 days or freeze slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Greek-inspired, Healthy
- Diet: Gluten-Free (with gluten-free flour), High Protein, Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg