Greek Yogurt Banana Oatmeal Bread

This healthier Greek Yogurt Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Naturally sweetened and loaded with banana flavour, it makes a great healthier alternative to a traditional favourite!

Ah! Though this recipe is very simple and easy but still you can’t go for it until or unless you consisted of properly ripe bananas. Now you would be thinking that banana is banana so what it matters(⊙ˍ⊙)

Let me tell you about this, before my experience i also used to think the same but after baking again and again what i found out is that, properly ripe bananas not only makes difference in bread’s sweetness but also it’s texture.Not to mention the increased health benefits.

Soft, tender, subtly sweet, and loaded with banana flavour, you’d never be able to tell that this banana bread is made without butter or oil. Instead, it’s got Greek yogurt to keep it moist, with an extra egg and some coconut sugar to help out.

The recipe calls for 1/2 cup, but you’d be fine cutting that down to 1/3 cup if you like your breads a little less sweet. And this is especially true if you were planning on tossing in some chocolate chips. I like my banana bread without any add-ins, so I passed on the chocolate (I know, I know) and played around with the sweetness instead. Both versions were delicious — it really depends on how sweet you like it!

Happy eating!

I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think.

Greek yogurt banana bread

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 12 slices 1x

INGREDIENTS

Scale x1

1 1/2 cup (180 g) all-purpose flour
1/2 tsp baking soda
1/4 tsp sea salt
2 large eggs
2 medium-sized ripe bananas (200 g or 1 cup mashed)
1/2 cup (115 g) plain or vanilla Greek yogurt
1/4 cup (60 ml) maple syrup
1/4 cup (50 g) brown sugar
Optional add-ins: 1/2 cup chocolate chips/raisins/nuts

INSTRUCTIONS

Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan.
In a large mixing bowl, combine the flour, baking soda, and salt. Set aside.
In a smaller mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the mashed bananas, yogurt, maple syrup, and sugar (if using), mixing until smooth.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not over mix. If you’re adding any mix-ins, fold them in now.
Pour the batter into the loaf pan, spreading it out evenly, and bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.