Greek Yogurt Banana Bread with Brown Sugar
A moist banana loaf made with Greek yogurt, brown sugar and ripe bananas.
Equipment
- 9x5 inch loaf pan
- Hand mixer or stand mixer
- Wire cooling rack
Ingredients
Main Ingredients
- 2 cup all purpose flour spooned and leveled
- 1 tsp baking soda
- ¼ tsp kosher salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter softened to room temperature
- ¾ cup brown sugar packed light or dark
- 2 large eggs at room temperature
- ⅓ cup plain Greek yogurt at room temperature, or full fat sour cream
- 1 ½ cup mashed ripe bananas about 3 to 4 bananas
- 1 tsp vanilla extract
- ¾ cup pecans or walnuts chopped, optional
- 1 cup semisweet chocolate chips optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F with the rack in the lower third and grease a 9x5 inch pan.
- Make the batter. Cream the butter and sugar until fluffy, beat in the eggs one at a time, then mix in the yogurt, vanilla and bananas.
- Add the flour. Stir in the dry ingredients on low speed just until combined and fold in any nuts or chips.
- Bake. Pour into the pan and bake 60 to 65 minutes, covering with foil halfway, until a toothpick shows a few moist crumbs.
- Cool. Rest in the pan for 1 hour before turning out onto a rack.
Notes
Substitutions: Use full fat sour cream for the yogurt and walnuts or pecans for the mix ins.
Tips: Use very ripe bananas and bring the eggs and yogurt to room temperature. Nutrition is for one slice without add ins.
Storage: Room temperature for 2 to 3 days or freeze for up to 3 months.