Moist Greek Yogurt Banana Bread (Print version)
A tender, moist banana bread made with ripe bananas, Greek yogurt, brown sugar, and walnuts for an easy breakfast loaf.
# Ingredients:
For the loaf
01 -
1 1/2 cups (360 g) mashed very ripe bananas, about 3 large bananas
02 -
1/2 cup (120 g) plain Greek yogurt
03 -
2 large eggs, room temperature
04 -
1/3 cup (80 ml) neutral oil, such as canola or avocado oil
05 -
1/2 cup (105 g) packed light brown sugar
06 -
1/4 cup (50 g) granulated sugar
07 -
2 teaspoons vanilla extract
08 -
1 3/4 cups (220 g) all-purpose flour
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon baking powder
11 -
1/2 teaspoon fine salt
12 -
1 teaspoon ground cinnamon
13 -
3/4 cup (85 g) chopped walnuts, divided
# Instructions:
01 -
Heat the oven to 350 degrees F. Grease a 9x5-inch loaf pan and line it with parchment, leaving overhang on the long sides.
02 -
Mash the bananas in a large bowl until mostly smooth. Measure 1 1/2 cups so the loaf has enough moisture without turning gummy.
03 -
Whisk the Greek yogurt, eggs, oil, brown sugar, granulated sugar, and vanilla into the mashed bananas until smooth and glossy.
04 -
In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
05 -
Add the dry ingredients to the banana mixture and fold gently until only a few streaks remain. Fold in 1/2 cup of the walnuts.
06 -
Scrape the batter into the pan and sprinkle the remaining walnuts on top. Bake for 55-65 minutes, tenting with foil if the top browns early, until a toothpick comes out with moist crumbs.
07 -
Cool in the pan for 15 minutes, then lift out with the parchment and cool completely on a rack before slicing.
# Good to know:
01 -
Use 1 1/2 cups mashed banana for the best texture.
02 -
Tent with foil near the end if the top browns before the center is done.
03 -
Cool completely before slicing for clean pieces.