This banana bread recipe is incredibly moist and delicious! It's made with Greek yogurt instead of oil along with crushed walnuts for some extra crunch. It's my new favorite banana bread recipe and I'm sure it will be yours, too!
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Sometimes I think we let the last few bananas overripen on purpose just so I can make banana bread. A month or two ago, I had bananas to use up on the counter. But as I started to put my banana bread batter together, I realized I was out of oil. My husband likes when I add a little Greek yogurt to the banana bread as it adds some nice moisture. So I decided to add extra yogurt to the batter.
I'm not the best baker, so I didn't know if it would work. I was pleasantly surprised when it did and it might've been one of the best loaves of banana bread I've ever made. I haven't gone back to using oil since. In fact, I made a couple little tweaks to my usual banana bread recipe and it's been so good every time!
The original recipe called for egg whites, but I've been adding the whole egg. Along with adding Greek yogurt, using a whole egg also adds moisture so this banana bread ends up with an incredible texture! I've also added walnuts just to balance out the texture with a little crunch and nutty flavor.
Greek Yogurt Banana Nut Bread
Although the original recipe I've been using for years has been delicious, this new way of making banana bread has totally exceeded my expectations (and my husband's). And now, I don't think I can go back to the original recipe because this banana bread is just that good!
Let's start the recipe by greasing a loaf pan with non-stick cooking spray and preheating the oven to 350 degrees. Then, we're going to mix flour, baking powder, baking soda, cinnamon, and salt together.
In another mixing bowl, stir the beaten eggs, mashed bananas, sugar, and Greek yogurt together. Gradually stir in the flour mixture just until it's moistened. Fold in the walnuts.
Pour the batter into the prepared loaf pan. I like to sprinkle some turbinado "raw" sugar on top before baking. It gives it that bakery vibe. Place the banana bread in the oven and bake for 50-60 minutes.
The banana bread will be done when a toothpick comes out clean from the center of the loaf. Allow the banana bread to cool completely before slicing and serving.
Greek Yogurt Banana Nut Bread
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 loaf pan
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- Pinch of salt
- 2 large eggs slightly beaten
- 2-3 bananas mashed
- 3/4 cup sugar
- 1/2 cup plain Greek yogurt
- 3/4 cup walnuts crushed
- Non-stick cooking spray
- Optional: turbinado sugar
Instructions
- Preheat oven to 350 degrees and grease a loaf pan with non-stick cooking spray.
- In a medium mixing bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, stir together the eggs, bananas, sugar, and Greek yogurt.
- Gradually stir flour mixture into banana mixture, just until moistened. Then, fold in the walnuts.
- Pour batter into prepared loaf pan. If desired, sprinkle turbinado sugar on top of the loaf before baking.
- Bake for 50-60 minutes, or until a toothpick comes out clean from center of the loaf.
- Allow banana bread to cool before slicing and serving.
Store this bread at room temperature. It's best when covered with aluminum foil - I pop a sheet of foil on top of the loaf pan and leave it on the kitchen table. This banana bread will last 3-5 days, if you're lucky and don't eat it over 2-4 days instead. You can also freeze it for up to 3 months.
Did you make this Greek Yogurt Banana Nut Bread recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
