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Introduction
Banana bread has been a beloved staple in American kitchens since the 1930s, when it emerged as a clever way to use overripe bananas during the Great Depression. Our Greek Yogurt Banana Bread takes this comforting classic and gives it a modern, health-conscious twist. By incorporating Greek yogurt, we're not only boosting the protein content but also adding a subtle tanginess that complements the sweetness of ripe bananas. This recipe is a testament to how traditional favorites can evolve to meet contemporary nutritional needs without losing their soul-warming appeal. Whether you're enjoying a slice for breakfast, as an afternoon pick-me-up, or a late-night treat, this banana bread offers a guilt-free indulgence that connects us to the past while nourishing our bodies for the future.
Ingredients
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 1/3 cup Greek yogurt, plain and full-fat
• 2 cups mashed overripe bananas (about 4 medium bananas)
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts (optional)
• 1 tablespoon honey (optional, for added sweetness)
Step 1:
Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
Step 2:
In a large mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
Step 3:
In another bowl, cream together softened butter and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Step 4:
Beat in eggs one at a time, then mix in Greek yogurt, mashed bananas, vanilla extract, and honey (if using) until well combined.
Step 5:
Gradually fold the dry ingredients into the wet ingredients using a wooden spoon or rubber spatula, mixing until just combined. Do not overmix.
Step 6:
If using, gently fold in the chopped walnuts.
Step 7:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 8:
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with aluminum foil after 30 minutes.
Step 9:
Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Q: Can I use frozen bananas?
A: Yes, thaw frozen bananas completely and drain excess liquid before using.
Q: How can I make this recipe vegan?
A: Replace eggs with flax eggs, butter with vegan butter, and use plant-based yogurt instead of Greek yogurt.
Q: Can I make muffins instead of a loaf?
A: Yes, divide the batter into a 12-cup muffin tin and bake for about 20-25 minutes at the same temperature.
• For best results, use very ripe bananas with brown spots on the peel.
• Greek yogurt can be substituted with sour cream or regular plain yogurt.
• For a dairy-free version, replace butter with coconut oil and Greek yogurt with dairy-free yogurt alternative.
• To make it gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.
• For added nutrition, you can replace 1/2 cup of all-purpose flour with whole wheat flour.
• This recipe contains common allergens: wheat, eggs, and dairy. It may contain nuts if using the optional walnuts.
Slice the cooled banana bread and serve at room temperature. Optionally, spread with butter or cream cheese for added indulgence.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to 3 months.
Start checking the bread at 55 minutes to avoid overbaking. The banana bread will continue to cook slightly as it cools.
- Use overripe bananas for the best flavor and natural sweetness
- Don't overmix the batter to ensure a tender crumb
- Allow ingredients to come to room temperature for even mixing and baking
For a tropical twist, add 1/2 cup of shredded coconut or dried pineapple pieces. For a chocolate version, fold in 1/2 cup of dark chocolate chips.
Serve with a cup of hot coffee or tea for breakfast, or with a glass of cold milk for an afternoon snack.
Year-round, but especially comforting in fall and winter
Contains wheat, eggs, and dairy. May contain nuts if using optional walnuts.
