Oh my goodness, let me tell you about my absolute favorite twist on a classic banana bread! Whenever I have overripe bananas sitting on my countertop, I can’t help but think of making this healthy and high-protein Greek Yogurt Banana Bread. Not only does it use up those browning beauties, but it’s also a fantastic way to sneak in some extra protein into your breakfast or snack. I remember the first time I made it—I had friends coming over, and I wanted to impress them while still keeping it healthy. As the bread filled my kitchen with its warm, sweet aroma, I knew I had hit the jackpot. And trust me, they devoured it!
What makes this recipe stand out is the Greek yogurt—adding moisture while packing in protein! Plus, the chocolate chips? Well, they’re like little surprises that melt in your mouth. I love how indulgent it feels while still being a healthier alternative. It’s like the best of both worlds, and it’s also super easy to whip up. Let’s get cooking!
What’s in Greek Yogurt Banana Bread?
Ripe Bananas: The star of the show! They bring natural sweetness and moisture to the bread. The riper, the better—those brown spots mean more flavor!
Greek Yogurt: This creamy ingredient is my secret weapon! It adds protein and keeps the bread tender and moist. I usually opt for non-fat or low-fat Greek yogurt, but feel free to use what you have on hand.
Flour: Standard all-purpose flour works beautifully here. If you want to sneak in some whole grains, you can do a half-and-half swap with whole wheat flour.
Baking Soda: This is our leavening agent, helping the banana bread rise to fluffy perfection!
Vanilla Extract: Just a splash adds a warm, inviting sweetness. Always use pure vanilla extract for the best flavor.
Salt: A little pinch enhances the sweetness and balances the flavors.
Chocolate Chips: Because who doesn’t love a little chocolate? I prefer dark chocolate chips for a richer taste, but any kind will do!
Is Greek Yogurt Banana Bread Good for You?
Absolutely! This banana bread is not only delicious but also packs a nutritious punch:
Greek Yogurt: As I mentioned, it adds protein, which is wonderful if you’re looking to fuel your day or post-workout!
Ripe Bananas: They’re full of potassium and fiber, making this bread a heart-healthy choice. Plus, they contribute to that delightful sweetness, so you don’t need to add a ton of sugar.
Chocolate Chips: While they do add some sugar, opting for dark chocolate brings antioxidants into the mix, giving your treat a nice nutritional boost.
Of course, keep an eye on portion sizes—while it’s healthy, moderation is still key if you’re watching your intake!
Ingredients List
– 3 ripe bananas
– 1 cup Greek yogurt
– 1 ½ cups flour (all-purpose or half whole wheat)
– 1 tsp baking soda
– 1 tsp vanilla extract
– ½ tsp salt
– ½ cup chocolate chips
– Optional: additional banana slices for topping
This recipe makes about 10 slices of banana bread, perfect to share (or keep all for yourself!).
How to Make Greek Yogurt Banana Bread?
1. Preheat your oven to 350°F (175°C). Grab your trusty loaf pan and grease it or line it with parchment paper for easy removal later.
2. In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. I find it somewhat therapeutic—trust me, it’s worth it!
3. Stir in the Greek yogurt and vanilla extract until well combined. It should be creamy and delightful.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet mixture. Be careful not to over-mix—you want it just combined for a light bread!
6. Fold in the chocolate chips gently. If you’re feeling adventurous, you can save a handful to sprinkle on top before baking.
7. Pour the batter into the prepared loaf pan. If using, top with banana slices for a decorative touch.
8. Bake for about 50-60 minutes, or until the top is golden brown and a toothpick comes out clean. Your kitchen will smell heavenly by this point!
9. Let the banana bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Patience might be the hardest part!
A Sweet Bonus: Serving and Storing Suggestions!
This banana bread is perfect toasted in the morning with a slather of nut butter on top, or even as a healthy dessert drizzled with a bit of honey—or you know, just plain on its own because it’s that good!
Wrap any leftovers tightly in plastic wrap or store in an airtight container to keep it fresh for a few days. Honestly, it’s so delicious, I doubt it’ll last long!
Now it’s your turn to give this a whirl! I can’t wait to hear how yours turns out. Trust me—you’ll be in love with this healthy version of banana bread, just like I am. Enjoy every slice!
