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Homemade Greek Yogurt Banana Nut Bread photo

Greek Yogurt Banana Nut Bread

This Greek Yogurt Banana Nut Bread is a moist, tangy twist on the classic—perfect for breakfast or a sweet snack!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread:
  • 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 Ripe Bananas mashed (approximately 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 Cinnamon
  • 1/4 teaspoon Salt
  • a dash Cloves
  • a dash Nutmeg
  • 1/3 cup Chopped Walnuts
  • Nonstick Cooking Oil Spray

Equipment

  • Large mixing bowl
  • Loaf pan
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C) and prepare your loaf pan by lightly spraying it with nonstick cooking oil.
  2. Step 2: In a large mixing bowl, combine the granulated sugar, brown sugar, and unsalted butter. Use a whisk to cream them together until light and fluffy.
  3. Step 3: Crack in the eggs, add applesauce, mashed bananas, Greek yogurt, and vanilla. Stir until well combined.
  4. Step 4: In a separate bowl, whisk together flour, baking soda, cinnamon, salt, cloves, and nutmeg.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula just until no dry flour remains. Be careful not to overmix.
  6. Step 6: Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
  7. Step 7: Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Let it cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

  • Use very ripe bananas for the best flavor.
  • For a nut-free version, omit walnuts or replace with seeds.
  • Adjust spices to your taste; a bit more cinnamon is always good!
  • This recipe can be adapted for mini loaf pans; reduce baking time.