Easy Yogurt Banana Bread Recipe

Yogurt Banana Bread Recipe

Have you ever baked with yogurt before? It will change your baking skills for the better!  The texture is moist and soft in the middle and has a lovely tender crumb. It’s deliciously sweet and contains many banana flavors; the banana flavor hardly differentiates if you added to the recipe.

How to make yogurt banana bread recipe

The Ingredients required

  • All-purpose flour– Standard or gluten-free. Bob’s gluten-free 1-to-1 baking flour has added xanthan gum and works perfectly for this loaf.
  • Baking powder and baking soda– Both leavening agents raise the batter while keeping it fluffy on the inside.
  • Salt–  a pinch to balance out the flavors and bring out the natural sweetness of the bananas.
  • Bananas– Overripe and spotty bananas.
  • Maple syrup– A fantastic refined sugar-free sweetener that replaces any need for white or brown sugar. It also keeps the bread moist and soft in the middle.
  • Butter- Softened to room temperature. If you use salted butter, omit the salt completely.
  • Yogurt– you can use plain yogurt. Using yogurt replaces the need for excess butter. You can use banana yogurt if you like.
  • Eggs– Room temperature eggs.
  • Vanilla extract– A must for any good baked good.
  • Walnuts– Optional, but always goes well in some banana bread.

Directions

  • Firstly,  add your dry ingredients into a small bowl and mix them. In a mixing bowl, add the bananas, maple syrup, yogurt, eggs, and vanilla extract, until smooth. Gently add the dry ingredients into the mixing bowl and mix until just combined. Fold through the walnuts if using them.
  • Transfer the batter into greased loaf pan and bake at 180C/350F for 50-60 minutes, or until a skewer comes out mostly clean.
  • Remove the yogurt banana bread from the oven and let it cool in the pan completely before slicing and serving.

Flavor and dietary variations

  • Make them vegan– Replace the eggs with flax eggs and use a dairy-free yogurt, like coconut or soy. I love using plant-based banana yogurt.
  • Make them gluten-free– Be sure to use Bob’s Red Mill 1: 1 baking flour.
  • Add chocolate– Fold through 1/2 cup of chocolate chips or sugar-free chocolate chips to the batter.

    Easy Yogurt Banana Bread Recipe
    Easy Yogurt Banana Bread Recipe |flickr

Tips to make the best yogurt banana bread

  • This banana bread relies on maple syrup and bananas for sweetness. As such, it isn’t as sweet as other kinds of banana bread with added sugar. If you prefer sweeter bread, you can add 1/4 cup of brown sugar to the batter.
  • If you notice your banana bread is browning on top a little too much, cover it with tinfoil and let it bake for the full duration.

Easy Yogurt Banana Bread Recipe

This banana bread with yogurt is moist, fluffy, and has a tender crumb! Made in just one bowl, it’s low in fat but full of flavor.
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: servings
Calories: 153kcal

Ingredients

  • 2 cups all-purpose flour I used gluten-free
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 large bananas mashed
  • 1/4 cup butter dairy-free or standard, softened
  • 2/3 cup maple syrup
  • 1/2 cup Yogurt Greek, plain, or non-dairy
  • 2 large eggs
  • 1 tsp vanilla extract

Directions

  • Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper and set it aside.
  • Add the flour, baking powder, baking soda, and salt, and set aside in a small bowl. Whisk the bananas, softened butter, maple syrup, yogurt, eggs, and vanilla extract in a large mixing bowl. Gently stir through the dry ingredients until just combined. If using walnuts, fold them through.
  • Transfer the batter into the lined loaf pan. Bake for 50-60 minutes, or until a skewer comes out clean.
  • Remove the banana bread from the oven and let it cool in the pan completely. Once cooled, slice and serve.

    Easy Yogurt Banana Bread Recipe
    Easy Yogurt Banana Bread Recipe |flickr

Notes

You can store yogurt banana bread at room temperature, covered for up to 3 days. If you’d like to keep it longer, store it in the refrigerator for up to one week.

TO FREEZE: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Sodium: 221mg | Potassium: 157mg | Fiber: 1g | Vitamin A: 185IU | Vitamin C: 3mg | Calcium: 30mgIron: 1mg | NET CARBS: 

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