Moist Greek Yogurt Banana Bread You’ll Crave Every Morning
This Greek Yogurt Banana Bread is a deliciously moist loaf, perfect for breakfast or a quick snack.
Equipment
- 9-inch loaf pan
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
For the Batter
- 1/2 cup Coconut Oil Can be replaced with melted butter if desired.
- 3 large Overripe Bananas (about 1 cup, mashed) Ensure they are very ripe for the best flavor.
- 1/2 cup Coconut Sugar Substitute with brown sugar or maple syrup if unavailable.
- 2 large Eggs At room temperature.
- 1/2 cup Nonfat Greek Yogurt Can substitute with unsweetened applesauce for a dairy-free version.
- 2 teaspoons Vanilla Extract
- 1 cup Gluten-Free Flour Regular all-purpose flour can be used for a non-gluten-free option.
- 1/2 cup Almond Meal Substitute with extra gluten-free flour if needed.
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
Instructions
How to Make Greek Yogurt Banana Bread
- Preheat oven to 350°F (175°C) and line a 9-inch loaf pan with parchment paper.
- In a large bowl, mash your overripe bananas until completely smooth.
- Add the coconut sugar, eggs, Greek yogurt, melted coconut oil, and vanilla extract. Stir until well combined and creamy.
- Gently fold in the gluten-free flour, almond meal, baking soda, and salt until just combined.
- Transfer the batter into your prepared loaf pan, smoothing the top for even baking.
- Place the pan in the oven and bake for 45-60 minutes.
- Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with a spread of almond butter for extra flavor! Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.