This Greek Yogurt Banana Bread is everything you want in a homemade loaf! It’s soft, incredibly moist, and packed with little pockets of sweet banana. Made with Greek yogurt, white whole wheat flour, and naturally sweetened with coconut sugar, it’s a wholesome twist that’s every bit as tender and delicious as the classic.
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TIMESTAMPS
0:00 Intro
0:47 Prepping the loaf pan
1:30 Combining wet ingredients
3:26 Combining dry ingredients
5:06 Baking the banana bread
5:58 Serve and enjoy
6:19 Outro
GREEK YOGURT BANANA BREAD (Easy & Healthy)
2-3 brown bananas, mashed (300 grams)
1 medium ripe banana, diced (about 100 grams)
2 tablespoons unsalted butter, melted (28 g)
1/2 cup (120 g) plain Greek yogurt
2 large eggs
1 tablespoon vanilla extract
1½ cups (180 g) white whole wheat flour
1/4 cup (50 g) coconut sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
Instructions
Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or grease well.
In a large bowl, mash 300 grams of ripe banana until mostly smooth. Stir in the melted butter, Greek yogurt, eggs, and vanilla until well combined.
Add the flour, coconut sugar, cinnamon, baking soda, baking powder, and salt. Stir until just combined.
Gently fold in the diced banana, being careful not to overmix. Those little banana pieces will create sweet, tender pockets throughout the finished loaf.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until the loaf is golden and a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent it with foil during the last 10–15 minutes of baking.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Per Slice (makes 10 servings)
Calories: 148 | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Fiber: 3g | Sugar:7g
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