Banana Bread with Yogurt
Light and moist banana bread made with yogurt that stays soft for days—perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 2 large ripe bananas The riper, the better
- 1 cup plain yogurt Greek yogurt can be used for richer flavor
- 2 large eggs
- 1/2 cup sugar Can substitute with honey if desired
Dry Ingredients
- 1 1/2 cups all-purpose flour Whole wheat flour can be used as a substitute
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional Add-ins
- 1/2 cup chocolate chips Optional, for extra sweetness
- 1/2 cup walnuts Optional, for added crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the yogurt, eggs, and sugar until well combined.
Mixing
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in any optional add-ins like chocolate chips or walnuts, if using.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
For best flavor, use very ripe bananas. You can freeze bananas and use them for this recipe once thawed. Wrap any leftover banana bread tightly in foil to keep it fresh.