Banana Bread Made With Greek Yogurt,

5 from 1 vote

Banana Bread Made With Greek Yogurt,

Banana Bread Made With Greek Yogurt, A simple recipe for moist Banana Bread made with a protein-boosted alternative to butter.

Prep Time15

Cook Time1

Total Time1 15

Course: bread, Breakfast, Side Dish

Cuisine: Baked

Search Result: Banana Bread Made With Greek Yogurt,

Servings:

Equipment

Ingredients

Bread

1½ cup Flour
1 tsp Baking Soda
½ tsp Ground Cinnamon.
½ cup Brown Sugar
⅓ cup Vegetable Oil.
2 Eggs
½ cup Greek Yogurt .-Plain full fat Greek yogurt.
½ tsp Vanilla Extract
3 Bananas -mashed

Glaze, optional but really good!

2 tbsp Butter
2 tbsp Brown Sugar
1 tbsp Milk
½ tsp Vanilla Extract
½ cup Chopped Pecans

Instructions

Prepare. Preheat your oven to 350°F. Prep your loaf pan for nonstick. Greasing or parchment paper should work.
Dry Ingredients. In a medium sized bowl, use a whisk to combine together the flour, baking soda, and ground cinnamon.
Wet Ingredients. If you have not done so, mash your bananas in a large mixing bowl. A mixer or a potato masher should help to mash the banana. Then add the brown sugar, oil, eggs, yogurt, and vanilla extra to the bowl and mix until somewhat creamy .and smooth.
Combine. Scrape down the sides of the mixing bowl and then fold in the dry ingredients from the first bowl to the large mixing bowl, folding in the ingredients until just combined.
Bake. Transfer the ingredients to your prepared loaf pan. Gently tap the bottom of the pan on your countertop a few times to settle the batter. Bake the bread for 50-60 minutes or until an inserted toothpick comes out mostly crumb-free.
Cool. Allow the bread to cool in the pan for five to 10 minutes before transferring to a cooling rack to fully cool
Glaze. To make the glaze, in a small saucepan on medium heat, melt the butter and brown sugar whisking continually until melted. Then add the milk and vanilla extract and continue to whisk until the ingredients begin to bubble. Remove the ingredients from the heat and whisk in your chopped pecans. Then use a large spoon to coat the top of your fully cooled bread.
Serve. Once the glaze has fully set, you can slice and serve your bread.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

See DiyandFun.com for details on this recipe.

originally posted:

February 18, 2026

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Nutrition

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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