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. Made with overripe bananas and yogurt and infused with an addictive cinnamon scent.

Banana Bread Recipe

With so many banana bread recipes available, this one's my take on a classic with a yogurt twist, and for obvious reasons. The yogurt adds moisture and a slight tang to the loaf without overwhelming your favourite banana bread flavour or making the batter too runny.

Additionally, the yogurt gives banana bread its soft crumb and keeps it moist for a few days, even on your countertop. And don't get me started on how customizable this banana bread recipe is. Love crunch? Toss in half a cup of chopped walnuts. Is chocolate one of your weak spots? Chocolate chips are welcome.

Yogurt Banana Bread Ingredients

All-Purpose Flour – This versatile flour is the base and backbone of almost all banana bread recipes, forming the structure and giving the bread its tender crumb. If you are health-conscious, use whole wheat flour to make wholesome banana bread with a nutty flavour.

Overripe Bananas – The star of the show! Only 1 rule here: the riper, the better—those brown spots indicate peak sweetness and softness, perfect for mashing into the batter.

Melted Butter – For the richness and luscious texture everyone craves in banana bread, I recommend using melted butter for easy mixing and even distribution throughout the batter.

Yogurt – Yogurt is our secret weapon for extra moisture and tang. It keeps the bread moist, tender, and delicious without butter or oil. If you prefer banana bread with a dense crumb, Greek yogurt is the way to go.

Baking Powder and Baking Soda – The usual baking suspects that help banana bread rise and ensure that the bread isn't too dense, providing just the right amount of lift.

Cinnamon Powder and Nutmeg – Cinnamon adds a sweet, woody aroma, while nutmeg hints of nutty warmth.

Salt – A pinch of salt might seem minor, but it's vital to enhance all the other flavours.

Large Eggs – As the star protein of the recipe, eggs also act as a binding agent, holding all the ingredients together and adding moisture and richness.

Brown Sugar – Brown sugar sweetens the bread, adding subtle molasses flavour and extra moisture.

How to Make Yogurt Banana Bread

• Preheat and Prep

Preheat your oven to 350℉ (175℃), grease a baking pan, and set it aside.

• Mash the Bananas

Peel and mash the bananas in a bowl. Set aside.

• Mix Wet Ingredients

Whisk the melted butter, sugar, and eggs until combined. Add the mashed bananas and whisk again.

• Combine Dry Ingredients

Add half of the flour, baking powder, salt, baking soda, cinnamon powder, and nutmeg. Stir gently to combine. Add the rest of the flour and mix well.

• Add Yogurt

Fold in the yogurt until the batter is well mixed. Do not over-stir.

• Transfer to Pan and Bake

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.

• Cool and Serve

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.

Recipe Tips for the Perfect Banana Bread

Choose the Right Bananas: Use overripe bananas with lots of brown spots. They are sweet and soft, which makes them easier to mash and imparts more flavour to the bread.

Don't Over-Mix the Batter: Mix the dry and wet ingredients until a smooth batter is formed. Over-mixing can lead to dense and tough bread.

Use Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature before mixing. It helps them incorporate smoother and evenly into the batter.

Check for Doneness: Insert a cake tester or toothpick into the center of the bread. Bread is done if it comes out clean or with just a few crumbs. If it comes out with wet batter, bake for a few more minutes and check again.

Storage Instructions: You can store banana bread in an airtight container at room temperature for up to a week. For more extended storage, refrigerate for up to a week or freeze for up to 3 months. Wrap the bread tightly in plastic wrap and aluminum foil before freezing.

Use Natural Sweetener: Substitute brown sugar for ¼ cup of maple syrup for naturally sweet banana bread.

Make it a Restaurant-worthy Dessert: You can elevate your banana bread to the next level of indulgence with a dollop of cream cheese frosting on the top! The frosting adds a creamy sweetness that perfectly complements the banana bread flavour while adding sophistication to a simple snack.

Yogurt Banana Bread FAQ’s

Can I make banana bread muffins using this recipe?

Yes, you can use this recipe to make banana bread muffins. Divide the batter evenly among a muffin tin instead of a loaf pan and bake at 350℉ for approximately 40 minutes, or until a tester comes out clean.

What to do if I don't have yogurt?

If you don't have yogurt on hand or prefer not to use it, sour cream is an excellent substitute. It has a similar consistency and tanginess, which helps keep the bread moist and flavorful. Additionally, you can use Greek yogurt instead of plain yogurt. It's thicker, so you should thin it with a little milk or water to match the consistency of regular yogurt.

More Bread Recipes You May Like

Banana Bread with Sour Cream

Lemon Cake

Orange Cake

Yogurt Cake

Coconut Cake