Are you looking for a delightful twist on a classic banana bread recipe? Look no further than this Greek Yogurt Banana Nut Bread! This recipe combines the natural sweetness of ripe bananas with the creaminess of Greek yogurt, creating a moist, flavorful loaf that is perfect for breakfast, snacks, or even dessert. The addition of walnuts adds a satisfying crunch, making each bite a little piece of heaven. Let’s dive into why this has become my go-to recipe for banana bread!
Why It’s My Go-To
There’s something incredibly comforting about the smell of banana bread baking in the oven. The aroma wafts through the kitchen, inviting everyone to gather around. This Greek Yogurt Banana Nut Bread is not only easy to make but also incredibly forgiving. It’s a fantastic way to use up those overripe bananas sitting on your countertop, and it’s the perfect balance of sweet and nutty. Plus, the Greek yogurt adds a protein boost that makes it a more wholesome treat!
Ingredient List
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/4 cup applesauce
- 1 pound very ripe bananas, mashed (about 3)
- 1 cup Greek yogurt (whole, 2% or nonfat)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Dash of ground cloves
- Dash of ground nutmeg
- 1/3 cup chopped walnuts
- Nonstick cooking oil spray
Hardware & Gadgets
- Mixing bowls: For combining ingredients.
- Measuring cups and spoons: Essential for accuracy.
- Loaf pan: A standard 9×5-inch loaf pan works perfectly.
- Whisk: For mixing wet ingredients smoothly.
- Spatula: Great for folding in the flour and nuts.
- Cooling rack: To cool the bread once baked.
From Start to Finish: Greek Yogurt Banana Nut Bread
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your Greek Yogurt Banana Nut Bread bakes evenly.
Step 2: Prepare the Loaf Pan
Spray your loaf pan with nonstick cooking oil spray to prevent sticking. Set it aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will help to incorporate air into the batter, leading to a fluffy bread.
Step 4: Mix in the Wet Ingredients
Add the eggs, applesauce, mashed bananas, Greek yogurt, and vanilla extract to the butter-sugar mixture. Mix until well combined.
Step 5: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, ground cloves, and ground nutmeg.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a denser loaf.
Step 7: Fold in the Walnuts
Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Step 8: Bake
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
International Equivalents
- 1 cup: Approximately 240 ml
- 1 tablespoon: Approximately 15 ml
- 1 teaspoon: Approximately 5 ml
- 1 pound: Approximately 450 grams
Steer Clear of These
When making your Greek Yogurt Banana Nut Bread, avoid the following:
- Using under-ripe bananas: They won’t provide the sweetness and moisture needed.
- Overmixing the batter: This can lead to a tough texture.
- Skipping the cooling step: Cutting into the bread too soon can make it gummy.
Meal Prep & Storage Notes
Your Greek Yogurt Banana Nut Bread can be enjoyed fresh or stored for later:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keeps for up to a week in the fridge.
- Freezing: Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Quick Q&A
Can I substitute the Greek yogurt with something else?
Yes! You can use sour cream or even a dairy-free yogurt alternative if you prefer.
How can I make this banana bread more chocolatey?
Fold in a cup of chocolate chips along with the walnuts for a delicious chocolate twist!
What’s the best way to ripen bananas quickly?
Place them in a brown paper bag at room temperature or bake them in the oven at 300°F (150°C) for about 15-20 minutes until soft.
Can I add other nuts or fruits?
Absolutely! Feel free to experiment with pecans, almonds, or even dried fruits like raisins or cranberries. For a seasonal twist, you might enjoy adding cranberries with a recipe like Cranberry Walnut Bread.
The Takeaway
This Greek Yogurt Banana Nut Bread is a versatile and delicious recipe that you can make time and time again. Whether you enjoy it warm with a pat of butter or toasted with a smear of cream cheese, it’s sure to become a favorite in your home. The balance of sweetness from the bananas and the rich texture from the yogurt makes this bread utterly irresistible. Try it out, and I guarantee it will find a permanent spot in your baking repertoire!
Greek Yogurt Banana Nut Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your Greek Yogurt Banana Nut Bread bakes evenly.
- Spray your loaf pan with nonstick cooking oil spray to prevent sticking. Set it aside.
- In a large mixing bowl, cream together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs, applesauce, mashed bananas, Greek yogurt, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, ground cloves, and ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
Notes
- Make sure your bananas are very ripe for the best sweetness.
- Don't overmix the batter to keep your bread light and fluffy.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
