Banana Bread with Greek Yogurt
This ultra moist banana bread is a tried and true recipe that is packed with subtle sweetness and moisture. This is a family favorite and I usually double it so I have a loaf to put in the freezer.
Equipment
- mixer
- bread loaf pan
Ingredients
- ½ cup butter, melted
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup plain greek yogurt
- ½ cup chopped walnuts, optional
- 2 medium ripe bananas, mashed
Instructions
- Preheat the oven to 350°F and grease a bread loaf pan with butter.
- In a large mixing bowl, mix the butter and sugar together until creamed.
- Add the eggs and vanilla and mix until combined.
- Add the flour, baking soda, and salt into the batter and mix until just combined. Don't overmix.
- Add in the greek yogurt, nuts, and bananas. Mix until combined.
- Pour batter into the 9x5 bread loaf pan.
- Bake for 60 minutes, or until the top is golden brown and a toothpick comes out clean when inserted into the middle of the loaf.
- Allow bread to cool on a wire rack until cool.
Notes
You can add in so many things to make this recipe different. It is versatile and delicious every time.
- Nuts- walnuts, pecans, sliced almonds
- Chocolate chips- it's best to sprinkle them on top because they tend to sink to the bottom if you mix it in the batter
- Zucchini- add in a cup of shredded zucchini that has had the water pressed out of it
- Pumpkin seeds- these work well sprinkled on top of the bread
- Raisins- add raisins to the batter and make banana raisin bread
- Coconut- the sweetness and chew of shredded coconut tastes great in this recipe
Tips for making the perfect Banana Bread
- Bake until the top is golden brown and the toothpick comes out clean when inserted into the middle. It is always better to overbake than underbake. You can still enjoy bread that has been baked a few too minutes too long. If it is underbaked, the middle won't be edible.
- Is your bread dry? If so, the reason is probably due to the bananas not being ripe enough. This recipe typically works with any kind of banana, but do keep in mind that ripe ones are best. If yours aren't ripe enough, putting them in a dark cabinet or a paper sack can help speed up the ripening process.
- If you don't have a loaf pan, make these into muffins and bake 25 minutes.