Description
This No-Butter Greek Yogurt Banana Bread offers incredible moisture and texture without the use of butter, creating a tender and flavorful loaf that's perfect for any time of day.
Ingredients
Scale
3 medium Overripe Bananas (mashed)
1/2 cup Plain Greek Yogurt (Full-fat preferred)
1/2 cup Pure Maple Syrup
1/4 cup Avocado Oil
2 Large Eggs
1 teaspoon Pure Vanilla Extract
1 1/2 cups Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamo
1/2 teaspoon Sea Salt
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pa
- Mash the Bananas: In a large mixing bowl, mash the overripe bananas until smooth
- Whisk the Wet Ingredients: Add Greek yogurt, maple syrup, avocado oil, eggs, and vanilla extract to the bananas and whisk until creamy
- Incorporate the Dry Ingredients: Sift the flour, baking soda, cinnamon, and salt into the wet mixture and gently fold together without overmixing
- Bake to Perfection: Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick comes out clea
- Cool and Enjoy: Let the bread cool in the pan for 10 minutes before transferring to a wire rack
Notes
Use ripe bananas with dark spots for best flavor.
Ensure all wet ingredients are at room temperature for better emulsification.
Store in an airtight container at room temperature for up to two days or in the refrigerator for a week.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 195 kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg