Best Greek Yogurt Banana Bread

Why you’ll love this Breakfast Bread

• This greek yogurt banana bread can be made ahead and eaten the next day or put in the freezer for a later time.
• The use of greek yogurt, instead of sour cream, makes it a healthier option. The greek yogurt also adds some protein value to the recipe.
• You can make this recipe into mini loaves, regular loaves, or muffins.
• It is adaptable. Add in nuts, chocolate chips, coconut flakes, or shredded zucchini. I love that this recipe can have different add ins that make it seem special.

How to mash bananas for bread

A great thing about old bananas is that they are soft and easy to mash. A quick tool I use for mashing bananas is a potato masher. I just squish until the bananas are pureed.

You can also use a fork to smash them as you press them along the side of a bowl. Or, you can use your electric mixer to mash them all up.

If I’m in a pinch, I simply break them into chunks and place them on top of the batter in my mixing bowl and let the mixer do the work. There might be some remnant chunks, but it will still taste amazing.

Banana Bread with yogurt Ingredients

• Butter– You will need to melt this butter to help the batter mix together well. I use a sweet cream butter, but you can use whatever you have on hand.
• White Cane Sugar– This bread recipe works great with any dry sugar. You can use white cane sugar, coconut sugar, brown sugar, or maple sugar. I wouldn’t use a liquid sugar substitute, such as honey or maple syrup, because it might impact the structure of the bread.
• Eggs– This recipe requires 2 large eggs which will help with the structure of the bread and to help everything hold together.
• Vanilla Extract– Be sure to use pure vanilla extract. This is an important ingredient as it gives the flavor some depth.
• All-purpose flour– I use all-purpose flour, but you can use whatever flour equivalent you have. I haven’t tested it with another type of flour, but I assume it would turn out just fine.
• Baking Soda
• Salt
• Greek Yogurt– You will need greek yogurt to get the moisture content you want in a banana bread. I have used plain yogurt, honey yogurt, vanilla yogurt and even sour cream in this recipe.
• Bananas– Make sure to use brown or spotty bananas. They have a sweetness and moisture content that other bananas don’t. If you don’t have old bananas, it’s fine. You can use regular ones. The yogurt helps sweeten and moisten the bread regardless of the bananas.
• Walnuts– My mom always used walnuts, so that’s what I default to, but pecans would work well, too!

3 Easy Steps for making Banana Bread

1. Preheat oven to 350°F and grease a 9×5 bread loaf pan with butter
2. Mix ingredients together in a large mixing bowl
3. Pour batter into greased loaf pan and bake for 60 minutes, or until the top is golden brown and a toothpick comes out clean when inserted into the middle.

Can I freeze banana bread?

To be honest, I usually double this recipe. We almost always have enough bananas going bad to make two loaves and my kids devour an entire loaf in one breakfast sitting. What can I say? We love this bread.

When I make a double batch, I always serve one fresh and freeze the second loaf. Freezing breakfast breads is easy and they freeze really well. It also means that you will have breakfast ready for another morning!

To freeze:

• Let the bread cool on a cooling rack until it is completely cool
• Wrap it in plastic wrap tightly
• Wrap it in aluminum foil
• Freeze for 3 months

When you want to eat it, pull it out the night before and let it thaw on the counter. It’ll be ready to eat the next morning.

To reheat:

• Place on a baking sheet and place thawed bread in a 200°F oven for 15 minutes, or until warmed.

Variations for Banana Bread

How long will banana bread last?

Any breakfast bread will last for 5 days in an airtight container or wrapped really well. If you aren’t going to eat it in time, pop it in the freezer for up to 3 months.