Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Yogurt Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

This Yogurt Banana Bread is a moist, flavorful quick bread made with ripe bananas and plain yogurt, providing a tender crumb and rich taste. Enhanced with vanilla bean paste and crunchy walnuts, it’s perfect for breakfast, snack, or dessert.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 8 slices)

Ingredients

Wet Ingredients

  • 1 cup mashed bananas (ripe, about 3 bananas)
  • 1 cup plain yogurt
  • 2 large eggs
  • ½ cup granulated sugar
  • 4 Tbsp butter (melted)
  • 1 tsp vanilla bean paste

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Add-ins

  • ½ cup chopped walnuts

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly butter the inside of a loaf pan to coat the bottom and sides to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, mash the bananas thoroughly. Add the plain yogurt, eggs, granulated sugar, melted butter, and vanilla bean paste. Whisk together until the mixture is smooth and well combined.
  3. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir until all dry ingredients are evenly distributed.
  4. Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet ingredients. Stir gently just until no dry flour remains on the bottom of the bowl. Some lumps are okay; avoid overmixing to keep the bread tender.
  5. Fold in Walnuts: Gently fold the chopped walnuts into the batter to evenly distribute without overworking the mixture.
  6. Pour Batter and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven at 350ºF for approximately 60 minutes. The bread is done when it is brown on top, has cracked on the surface, and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
  7. Cool the Bread: After baking, allow the banana bread to cool in the pan for about 15 minutes. The bread will slightly pull away from the sides of the pan. Run a knife around the edges to loosen, then turn the loaf out onto a wire rack to cool completely before slicing and serving.

Notes

  • For extra moistness, use very ripe bananas with plenty of brown spots.
  • You can substitute walnuts with pecans or omit nuts altogether for nut-free bread.
  • Storage: Wrap leftover bread tightly and store at room temperature for up to 3 days or refrigerate for up to a week.
  • The yogurt adds moisture and tanginess; Greek yogurt can be used for a thicker texture.
  • Ensure not to overmix the batter to maintain a tender crumb.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/yogurt-banana-bread-recipe/