Greek Yogurt Banana Bread

Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread transforms overripe bananas into a moist, naturally sweet loaf that my family devours within hours. The addition of Greek yogurt creates an incredibly tender texture while boosting the protein content, making this a treat you can feel good about enjoying any time of day.

I first created this recipe during a health kick when I wanted to enjoy baked goods without sacrificing nutrition. Now it's become our weekend ritual, with my children eager to help mash the bananas and fold in chocolate chips.

Ingredients

• Ripe bananas: Provide natural sweetness and moisture. The browner and spottier they are the more flavor they'll add
• Greek yogurt: Creates tenderness while adding protein. Opt for at least 2% fat for best texture
• Maple syrup: Offers a complex sweetness. You can substitute honey if preferred
• Oat flour: Makes this bread hearty and slightly nutty. Use store-bought or make your own by blending rolled oats
• Almond flour: Adds moisture and a subtle richness while keeping the bread light
• Cinnamon: Enhances the banana flavor with warm notes. Look for Ceylon cinnamon for a more delicate flavor
• Chocolate chips: Optional but create delightful pockets of sweetness throughout the bread

Step-by-Step Instructions

Prepare the pan:

Line a 20 cm loaf pan with parchment paper leaving overhangs on the sides for easy removal. Alternatively grease thoroughly with butter or cooking spray ensuring all corners are coated.

Create the wet mixture:

In a large bowl mash the bananas until only small lumps remain. Add Greek yogurt, egg, maple syrup, cinnamon, vanilla, and salt, then whisk until completely incorporated (about 45 seconds of vigorous stirring).

Incorporate dry ingredients:

Add the oat flour, almond flour, and baking powder to the wet ingredients. Fold gently using a spatula with sweeping motions from bottom to top until just combined. Stop mixing as soon as no dry streaks remain to ensure tenderness.

Adjust consistency:

The batter should be thick but pourable, similar to pancake batter. If it seems too wet, add 1 tablespoon of oat flour at a time. If too thick, add a splash of milk until you reach the right consistency.

Bake to perfection:

Pour the batter into your prepared pan, smoothing the top with your spatula. Bake at 350°F for 30 to 35 minutes until the top is golden brown and springs back when lightly touched. A toothpick inserted in the center should come out clean or with a few moist crumbs.

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The Greek yogurt is truly the secret weapon in this recipe. I discovered its transformative power when I accidentally ran out of oil one afternoon. My daughter still talks about how that "mistake loaf" became our new favorite, proving that sometimes kitchen emergencies lead to the best discoveries.

Make It Your Own

The beauty of this banana bread lies in its versatility. While the base recipe is delicious, you can easily customize it to suit different dietary needs or flavor preferences. Try adding chopped walnuts for crunch, blueberries for bursts of juicy flavor, or a swirl of peanut butter for a protein boost. The forgiving nature of the batter means you can experiment without worry.

Storage Tips

This bread maintains its moisture beautifully thanks to the Greek yogurt. Store it at room temperature for up to 3 days wrapped in parchment paper then placed in an airtight container. For longer storage refrigerate for up to a week. The flavor actually improves after the first day as the banana notes deepen and the texture becomes even more tender.

Serving Suggestions

While delicious on its own, this banana bread reaches new heights when lightly toasted and topped with a spread of almond butter. For a special breakfast, serve warm slices with a dollop of additional Greek yogurt and a drizzle of honey. It also pairs wonderfully with morning coffee or afternoon tea, making it the perfect companion for both energizing starts and relaxing breaks.

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Frequently Asked Questions

→ Can I substitute regular flour for oat flour?

Yes, you can use regular flour instead of oat flour. However, oat flour adds a slightly nutty flavor and makes the loaf gluten-free if that's your goal.

→ What can I use instead of almond flour?

If you don’t have almond flour, you can replace it with more oat flour or another type of flour, keeping the texture similar.

→ Can I make this without Greek yogurt?

Greek yogurt provides moisture and protein, but you can substitute it with an equal amount of sour cream or full-fat plain yogurt.

→ How do I know when the banana bread is done?

The banana bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.

→ Can I omit the chocolate chips?

Yes, chocolate chips are optional. The bread is still naturally sweet and flavorful without them.

→ How should I store the banana bread?

Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.