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Greek Yogurt Banana Bread Recipe

Greek Yogurt Banana Bread

iamwinfred
A soft, moist, and tender banana bread made with Greek yogurt instead of oil or sour cream. Packed with rich banana flavor and ready in about an hour, this one-bowl recipe is perfect for breakfast, snacking, or anytime you have ripe bananas to use up.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine American
Servings 10 slices
Calories 220 kcal

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher
  • Whisk
  • Rubber spatula or wooden spoon
  • Parchment paper
  • Wire cooling rack
  • Toothpick or skewer

Notes

Use the ripest bananas you can find. Bananas with mostly brown or black peels give the sweetest, most flavorful bread. Do not overmix the batter once the flour is added. Fold just until the dry streaks disappear. Full-fat or 2% Greek yogurt is strongly recommended over non-fat for the best texture. Let the loaf cool at least 30 minutes before slicing to avoid gummy slices.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 33gProtein: 5gFat: 8gSaturated Fat: 4.5gCholesterol: 55mgSodium: 190mgFiber: 1.5gSugar: 17g
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