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The Ultimate Moist & Protein-Packed Greek Yogurt Banana Bread

Close-up of moist slices of greek yogurt banana bread studded with walnuts, highlighted by sunlight.
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Make the most tender and moist banana bread using Greek yogurt for a protein boost. This easy recipe is perfect for a healthy breakfast or satisfying snack.

Ingredients

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  • 3 very ripe large bananas, mashed
  • 1 cup plain Greek yogurt (full fat or 2% recommended for moisture)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup melted unsalted butter or coconut oil
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup mix-ins (optional: chocolate chips or chopped walnuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, combine the mashed bananas, Greek yogurt, brown sugar, granulated sugar, egg, and vanilla extract. Mix until just combined.
  3. Pour in the melted butter or coconut oil and stir until incorporated. This is your wet mixture.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of leavening agents.
  5. Gradually add the dry ingredients to the wet ingredients. Mix with a spatula only until the flour streaks disappear. Do not overmix; a few small lumps are fine. Overmixing develops gluten and reduces moisture.
  6. If using, gently fold in the chocolate chips or walnuts now.
  7. Pour the batter into your prepared loaf pan. Smooth the top lightly.
  8. Bake for 50 to 65 minutes. Start checking at 50 minutes. The bread is done when a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • For the best moisture, use Greek yogurt that is not non-fat. The fat content helps keep the crumb tender.
  • The secret to a moist loaf is using very ripe, spotty bananas; they provide natural sweetness and moisture.
  • If you prefer a slightly tangier flavor, use plain Greek yogurt instead of vanilla-flavored yogurt.
  • This loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.

Nutrition

Find it online: https://devourdish.com/greek-yogurt-banana-bread-moist-recipe/