Greek Yogurt Banana Bread Recipe

5 from 2 votes

Banana Bread is the best of both worlds. Soft and moist like a cake but sliceable and totally acceptable to eat for breakfast. Packed full of protein from the Greek yoghurt, eggs and milk and, of course, bananas!

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Servings: Large Slices

Calories: 164kcal

Author: Emma Burton

Ingredients

⅓ Cup Butter, Melted (75g)
¼ Cup Oil
¼ Cup Greek Yoghurt (62g)
1 and ½ Cups Mashed Banana (3 Large Bananas) (450g)
2 Large Eggs
1 teaspoon Vanilla Extract
¾ Cup Brown Sugar (140g)
2 Cups Wholemeal Flour (Or All Purpose Flour) (360g)
1 teaspoon Baking Soda
½ teaspoon Baking Powder
2-3 teaspoon Cinnamon (To taste)
⅛ teaspoon Salt

Metric - US Conventional

Instructions

Grease a 9"x5" loaf pan with butter or non stick cooking spray. Add two strips of baking paper at each end with enough over hang to be able to lift out the bread once its baked.
Preheat the oven 180°C (350°F).
Mix the flour, baking soda, baking powder, cinnamon and salt together in a bowl and set aside.
In a large bowl add the brown sugar, melted butter ,oil, eggs, vanilla, Greek yoghurt and mashed bananas and mix together.
Fold through the dry ingredients and don't over mix!
Pour into the prepared loaf pan and bake for 45-60 minutes. I checked and turned mine at 35 minutes. Insert a toothpick into the center of the bread and when it comes out clean the bread is baked. Oven times vary.
Remove the pan from the oven and let bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan using the overhanging baking paper. Allow the banana bread to cool completely before slicing.
The bread can be kept in an airtight container for up to four days but I recommend eating it within two or three.

Video

Notes

Measure your flour properly! The best way to do this is with a set of scales so you can ensure the perfect bake every time. Too much flour and your banana cake will be dry. Too little flour and you banana bread will turn out soggy. If you don't have scales, you can spoon the flour into the measuring cup and level it off with the flat edge.

Make sure you add the amount of 'fat' specified. I use a combination of butter and oil as I like the buttery flavour while the oil give extra moisture.

Do not overbake! The banana bread will brown on the top. This is normal but overbaking the middle will dry out the bread. The best way to check if the bread is done is by inserting a skewer into the middle of the banana bread. Take the banana bread out of the oven as soon as the skewer comes out clean.

Nutrition