Banana bread with Yogurt

This banana bread with yogurt is moist and fluffy in the middle and has a gorgeous tender crumb! It's easy to make and tastes like any good banana bread.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 153kcal

Author Arman Liew

Ingredients

2 cups all purpose flour I used gluten free * See notes
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large bananas mashed
1/4 cup butter dairy free or standard, softened
2/3 cup maple syrup
1/2 cup Yogurt Greek, plain, or non-dairy
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper and set aside.
In a small bowl, add the flour, baking powder, baking soda, and salt, and set aside. In a large mixing bowl, whisk together the bananas, softened butter, maple syrup, yogurt, eggs, and vanilla extract. Gently stir through the dry ingredients until just combined. If using walnuts, fold them through.
Transfer the batter into the lined loaf pan. Bake the banana bread for 50-60 minutes, or until a skewer comes out clean.
Remove the banana bread from the oven and let it cool in the pan completely. Once cooled, slice and serve.

Notes

TO STORE: Greek yogurt banana bread can be stored at room temperature, covered in an airtight container, for up to 3 days. If you’d like to keep it longer, store it in the refrigerator for up to 1 week.

TO FREEZE: Place the leftover bread slices in a ziplock bag and store them in the freezer for up to 6 months. Let the bread thaw overnight in the fridge.

Nutrition