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Greek Yogurt Banana Bread Recipe

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4.3 from 15 reviews

A moist and wholesome Greek Yogurt Banana Bread made with ripe bananas, Greek yogurt, and a blend of oat and almond flour. Naturally sweetened with maple syrup and infused with warm cinnamon and vanilla, this bread is perfect for a nutritious breakfast or snack. Optional chocolate chips add a delightful touch of indulgence.

Ingredients

Wet Ingredients

  • 2 ripe bananas (about 7 oz/200 g in total)
  • ⅔ cup (180 g) Greek yogurt (minimum 2% fat)
  • 1 large egg
  • ⅓ cup (80 ml) maple syrup (or honey)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ⅙ tsp salt

Dry Ingredients

  • 1 ½ cup (150 g) oat flour (or preferred flour)
  • ½ cup (50 g) almond flour (or more oat flour)
  • 2 tsp baking powder
  • ½ cup (50 g) protein powder (as a replacement for ½ cup (50 g) flour)
  • ¼ cup (40 g) chocolate chips (optional)

Instructions

  1. Preheat Oven: Heat your oven to 350°F (180°C) and prepare a 20 cm (7.9 inches) loaf pan by lining it with parchment paper or greasing it lightly with oil to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the Greek yogurt, egg, maple syrup, ground cinnamon, vanilla extract, and salt. Stir the mixture well until it becomes smooth and homogenous.
  3. Combine Batter: Gradually add the oat flour, almond flour (or extra oat flour), protein powder, and baking powder into the wet mixture. Stir gently to combine. If using, fold in the chocolate chips. Adjust the batter consistency by adding a little extra flour if too liquid or a splash of milk if too dry, depending on the bananas’ size and moisture.
  4. Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes. The banana bread is done when a toothpick inserted in the center comes out clean.

Notes

  • Using ripe bananas is crucial for natural sweetness and moisture.
  • You can substitute honey for maple syrup depending on preference.
  • Adjust flour quantity for batter consistency; it should be thick but moist.
  • Protein powder is optional but adds extra protein and can substitute some flour.
  • Chocolate chips add sweetness and texture but can be omitted for a more health-focused loaf.
  • Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely to avoid crumbling.

Find it online: https://lauracooks.com/greek-yogurt-banana-bread-recipe/