Greek Yogurt Banana Bread

5 from 2 votes

A delicious fluffy homemade banana bread made with healthier ingredients like greek yogurt, olive oil and coconut sugar.

Prep Time15

Cook Time50

Total Time1 5

Course: Bread

Cuisine: American

Diet: Gluten Free

Servings:

Preheat oven to 350 degrees F. Line and grease a 9 in x 5 in loaf tin. I line mine with parchment paper and grease it with an olive oil spray. Put the oven rack in the middle of the oven.
Mash the bananas in a small bowl.
In a large bowl add the greek yogurt, olive oil, eggs, mashed bananas, sugar, and vanilla. Mix until everything is blended together.
In another large bowl, add the flour, baking soda, salt and cinnamon. Mix with a fork.
Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until banana bread batter forms.
Fold in the chocolate chips or nuts.
Pour the banana bread batter into the lined loaf tin. Bake for 50-60 minutes, or until a knife comes out clean.

If you only have 2 bananas on hand, you can still make this recipe! Just use 1 cup of sugar in the recipe instead of 1/2 cup.

If you notice the top of the banana bread getting too brown while baking, top the banana bread with aluminum foil for the last 10-15 minutes of baking.

How to store: Cover the banana bread and store on the kitchen counter for 3-4 days. You can also cover it in an airtight container or bag and refrigerate it for 6-7 days.

How to freeze: Wait until the banana bread is completely cooled. Then you can freeze it whole by putting it into a freezer safe ziploc bag. Or you can slice it and separate each slice with parchment paper and put into a freezer safe bag.