Delicious Greek Yogurt Banana Bread
Print PinServings: 20 servings
Total Time: 1 hour 10 minutes
Calories: 300kcal
This recipe makes 2 loaves of banana bread.
Ingredients
- 3 ½ cup all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 4 large eggs, room temperature
- ⅔ cup plain greek yogurt
- 4 cup mashed bananas (8 large bananas, overripe)
- 2 teaspoon vanilla extract
Optional*
- 1-2 cup chocolate chips
- 1-2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees. Spray 2 bread pans with cooking spray.
- Add butter and sugars to standing mixer and mix on high until light and fluffy, about 4-5 minutes. You may need to scrape down the sides of the bowl a few times to make sure it's well mixed.
- In a separate bowl, mash the bananas well.
- Add eggs to the butter/sugar mixture, and mix on medium-high until well combined. Then add in yogurt, mashed bananas, and vanilla and mix until well combined.
- Add all dry ingredients (flour, baking soda, salt, cinnamon) to a separate bowl, and whisk together until evenly mixed.
- Add the mixed dry ingredients to the standing mixer and stir on low until just barely combined--there shouldn't be any flour pockets.
- Stir in any other mix-ins (ex. chocolate chips, pecans, walnuts, etc.)
- Evenly distribute the bread batter between the two bread pans. Bake for 55-65 minutes. **After 25 minutes of baking, cover the bread pans loosely with tin foilu--this will keep the bread from burning before the middle has cooked through. Keep a close eye on the bread during the last 10 minutes of baking. Once the center is firm and a fork can come out clean, it is done.
- After completely cooled, store in the refrigerator in a sealed container or plastic wrap, etc. This bread is even better the next day!
Notes
*I put 1-2 cups for both the optional nuts and chocolate chips because if you are using just one of them, you will likely want 2 cups of the ingredient. However, if using both nuts AND chocolate chips, just use 1 cup of each. Two cups of each ingredient would likely be overdoing it.
**Putting the tin foil on the bread after 25 minutes allows the top to set- this will help prevent the tin foil from sticking to the top of the loaf.
The bread may take longer to cook with additional mix-ins like chocolate chips or nuts.If you halve the recipe, or only cook one loaf at a time, the bread will likely need less time to cook. Check on the bread after 40 minutes, and adjust as needed.