Yogurt Banana Bread

The moist texture of yogurt banana bread will have you eating this sweet and healthy treat, morning, noon, and night.

It’s hard to say for sure when banana bread came into existence; however, historians believe it may have been around the time of the Great Depression when no one wanted to waste any food. That same time period was also when baking powder became available on grocery store shelves, which is essential for baking an excellent banana bread. Either way, overripe bananas made their way into quick breads, and the recipe stuck.

In more recent times, as many of us want to find healthier avenues to enjoy the treats we love, yogurt banana bread emerged and is now one of the most popular ways to bake sweet and moist banana bread.

This recipe is my go-to for the best possible banana bread. The great part is that it’s a healthier version than some other recipes, yet it tastes like I am eating something I shouldn’t be. My favorite way to indulge is with a slice of yogurt banana bread covered in honey early in the morning as I sip my coffee. For an added protein boost to start your day, try our high-protein banana bread, or sugar-free banana bread for a no sugar diet.

Is Yogurt Banana Bread Healthy?

How can something so sweet be healthy? Thankfully, with a few swaps for traditional ingredients (like olive oil instead of butter or other oils), yogurt banana bread has some health benefits. The use of olive oil is better for your heart; Greek yogurt in the recipe is full of protein, a necessary nutrient for healthy cells and muscles, and organic coconut sugar is a natural sweetener that although processed, isn’t as refined as white sugar.

Still, our yogurt banana bread can be adapted even further to suit special diets. For vegans, replace the eggs with unsweetened applesauce (1/4 cup per egg). Gluten-free bakers can enjoy this yummy bread by substituting the flour with a cup-for-cup blended gluten-free baking flour.

Are the sliced bananas on top necessary?

If you run out of bananas after mashing up what you need for the bread batter, it’s okay to skip the sliced bananas on top. However, you will be missing out. The sliced bananas bake beautifully into the bread, and the result is a wonderful soft surprise when you bite into the top layer. They bring additional sweetness and moisture to the bread. It may not be a necessity, but it’s one of the many things that make this recipe unique and one that you will want to file away for regular use.

INGREDIENTS

2 cups whole wheat flour for a healthier alternative
3/4 cup organic coconut sugar a natural sweetener
1/2 tsp Himalayan pink salt rich in minerals
1 tsp baking soda for rise
1 tsp baking powder also for rise
2 large eggs free-range for ethical eating
6 oz Greek yogurt plain, non-fat for added protein
1/3 cup extra-virgin olive oil a heart-healthy fat
1 tsp pure vanilla extract for a rich flavor
2 ripe bananas mashed (plus additional banana slices for topping, optional)

INSTRUCTIONS

Heat

Preheat your oven to 350°F. Prepare an 8″ or 9″ bread pan with olive oil or non-stick spray.

Mix

Combine whole wheat flour, coconut sugar, pink salt, baking soda, and baking powder in a bowl.

Blend

Mash the bananas in a separate bowl. Stir in eggs, Greek yogurt, olive oil, and vanilla extract.

Combine

Gently fold the dry mix into the wet ingredients.

Bake

Pour the batter into the pan, decorate with banana slices, and bake for 45-55 minutes until golden brown.

Cool

Allow it to cool for 15 minutes in the pan, then transfer to a wire rack till completely cool.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Once the freshly baked banana bread is cooled, you can store it in an airtight container on the counter for about 3 to 4 days. It tastes best at room temperature; however, some people enjoy cold banana bread, and that’s fine. Store it in the refrigerator the same way you do on the counter. I love to make a few loaves and store them for later use in the freezer. Wrap the loaves in plastic wrap and then in aluminum foil and put them in the freezer to store up to 4 months.

Do the bananas have to be brown?

Yes! This is the one time you want your food to look gross before using it. Brown, bruised, and mushy bananas make the best banana bread.

Is yogurt banana bread healthy?

As far as quick breads go, yogurt banana bread is one of the healthiest. Bananas are full of potassium and vitamin B6, Greek yogurt is a great source of protein, vitamin B12, and calcium, and using whole wheat flour provides your body with heart-healthy fiber.

Why can’t I get my yogurt banana bread done in the middle?

Since yogurt banana bread is full of moist ingredients, such as olive oil, bananas, eggs, and yogurt, it can be tough to get it cooked all the way through. To make sure yours is done properly, position the oven rack to about 6 inches from the top heating element. You can cover the top of the bread with aluminum foil as it cooks toward the end if it is getting too dark. Before taking it out of the oven and letting the bread cool, check the temperature; it should read 200 to 205 degrees Fahrenheit when it’s cooked all the way through.

My bananas are ripe, but I don’t have time to make banana bread.

No problem! If you have seriously ripe bananas but no time to make yogurt banana bread, you can mash them up as the recipe says, then freeze the bananas in an airtight container until you are ready to make banana bread.

Serving Suggestions

Enjoy yogurt banana bread any time of the day. As mentioned, I love it with some honey and a cup of coffee in the morning. Add a hard-boiled egg to that, and you’ve got a protein-packed breakfast.

If you have kids that come home from school ready to devour everything in the pantry, set out some freshly sliced yogurt banana bread with Nutella or peanut butter. They’ll love the combination and you’ll be happy they avoided the bags of chips.

Yogurt banana bread also makes a guilt-free dessert. Try a dollop of our dairy-free vegan caramel sauce on a piece of yogurt banana bread, and you’ll never look at banana bread the same way again.