This is my go-to Banana Bread recipe. What I love it about it is that I don’t need a mixer, and it’s as easy as can be. I ran this recipe last year on my site, and it was an instant hit. I actually developed it with my son, Alec, who loves Banana Bread (as do all of my kids), but wanted to try to make one on his own without using a mixer. We were surprised at how amazing it turned out. I made a couple of loaves last week and gave it to some friends, and they said it was a must to rerun it again on my site since I have altered it a bit. I honestly think the addition of nonfat Greek yogurt contributes to its moist texture. Enjoy for breakfast or as my kids do, as an afternoon snack.
Note: Feel free to add the walnuts as listed above or leave them out if you’re allergic to nuts.
Greek Yogurt Banana Bread
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla extract
1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, walnuts, if desired, and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.