Greek Yogurt Banana Bread – Moist, Healthy & Irresistible!
This Greek Yogurt Banana Bread is a healthy twist on a classic favorite, moist and delicious without the guilt.
Equipment
- 9-inch loaf pan
- - Mixing bowl
- Whisk
Ingredients
For the Batter
- 1/2 cup Coconut Oil use melted for optimal moisture
- 1 cup Overripe Bananas mashed
- 1/2 cup Coconut Sugar or brown sugar/maple syrup
- 2 large Eggs can substitute with flax eggs
- 1 cup Nonfat Greek Yogurt or regular yogurt/applesauce
- 1 teaspoon Vanilla Extract or almond extract
- 1 cup Gluten-Free Flour or all-purpose flour
- 1/2 cup Almond Meal or additional gluten-free flour/ground oats
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Instructions
Preparing the Bread
- Preheat the oven to 350°F (175°C). Line a 9-inch loaf pan with parchment paper.
- Mash the overripe bananas in a large bowl until smooth.
- Combine the coconut sugar, eggs, Greek yogurt, melted coconut oil, and vanilla extract in the banana mixture. Stir until well blended and creamy.
- Fold in the gluten-free flour, almond meal, baking soda, and salt until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 45 minutes to 1 hour. Check for doneness with a knife.
- Cool the bread in the pan for a few minutes before transferring to a wire rack.
Notes
Serve warm with almond butter for a nutritious treat. Store leftovers in an airtight container.