Yogurt Banana Bread
Super moist with a tender, buttery crumb, this yogurt banana bread is a delicious hack for using ripe bananas lying on your countertop.
Servings: 8 -10 medium slices
Calories: 267kcal
Ingredients
- 2 cups All-purpose Flour
- 3 Overripe bananas
- ½ cup Butter melted
- ½ cup Yogurt
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Cinnamon powder
- 1 teaspoon Salt
- 2 large Eggs
- ½ cup Sugar I used brown sugar
- 1 teaspoon Nutmeg
Instructions
- Preheat the oven to 350℉ and grease the baking pan. Set aside.
- Peel and mash the bananas in a bowl. Set aside
- Whisk the melted butter, sugar, and eggs till combined. Add the mashed bananas and whisk again.
- Add half of the flour, baking powder, salt, baking soda, and nutmeg. Stir gently to combine. Add the remaining portion of the flour and combine.
- Lastly, fold in the yogurt until the batter is well mixed. Do not over stir.
- Transfer the batter to the greased baking pan and bake in the preheated oven at 350℉ for 1 hour until a cake tester inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack to complete the cooling process.
- Once cool, cut and serve.
Video
Nutrition
Calories: 267kcal | Carbohydrates: 60g | Protein: 6g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 552mg | Potassium: 219mg | Fiber: 2g | Sugar: 25g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg