Greek Yogurt Banana Bread (Print Version)
# Ingredients:
→ For the Banana Bread
01 -
2 ripe bananas (about 7 oz/200 g in total)
02 -
⅔ cup (180 g) Greek yogurt (minimum 2% fat)
03 -
1 large egg
04 -
⅓ cup (80 ml) maple syrup or honey
05 -
1 tsp vanilla extract
06 -
1 tsp ground cinnamon
07 -
⅙ tsp salt
08 -
1 ½ cup (150 g) oat flour or preferred flour
09 -
½ cup (50 g) almond flour (or more oat flour)
10 -
2 tsp baking powder
11 -
¼ cup (40 g) chocolate chips (optional)
→ High Protein Option
12 -
½ cup (50 g) protein powder as a replacement for ½ cup (50 g) flour
# Instructions:
01 -
Heat oven to 350°F (180°C). Line a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
02 -
In a large bowl, mash the bananas then combine with Greek yogurt, egg, maple syrup, ground cinnamon, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
03 -
Add the oat flour, almond flour (or more oat flour), and baking powder to the wet mixture. Stir the ingredients together, adding chocolate chips if desired. If the batter is too liquid, add a little extra flour; if it's too dry, add a splash of milk. This may vary depending on the size of the bananas used.
04 -
Transfer the Greek yogurt banana bread batter to the prepared pan, then bake in the preheated oven for about 30-35 minutes. The loaf is ready when a toothpick inserted into its center comes out clean.
05 -
Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Notes:
01 -
For a high protein version, replace ½ cup (50 g) of the flour with protein powder
02 -
Gluten-free if using certified gluten-free oat flour
03 -
Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week
04 -
Can be frozen for up to 3 months - slice before freezing for easy portion control