Description
This healthy Greek Yogurt Banana Bread tastes identical to my usual banana bread recipe but has less fat and a little extra protein too.
Ingredients
Scale
- 1/2 cup butter (1 stick) softened
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup banana pulp mashed (about 3 ripe bananas)
- 1/4 cup plain nonfat Greek yogurt
- 1 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup nuts (I use sliced almonds, and crush them up by squeezing the bag a few times)
For Chocolate Chip Banana Bread
- Reduce sugar to 1 cup
- Add 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl with electric mixer on medium speed, cream together butter and sugar. Add eggs one at a time and mix well. Add vanilla extract, banana pulp, and Greek yogurt, mixing well after each ingredient.
- In a separate bowl, mix flour, baking soda and salt to combine.
- Gradually add flour to the wet ingredients and mix until just combined on low speed.
- Mix in nuts until well combined.
- Pour batter evenly into 4 well greased mini loaf pans and bake for 32-35 minutes or until a toothpick inserted into the center of the loaf comes out clean.
For Chocolate Chip Banana Bread
- After the dry ingredients are added to the wet ingredients, fold in chocolate chips.
Nutrition
- Serving Size: 1 Mini Loaf
- Calories: 872
- Sugar: 71g
- Sodium: 672mg
- Fat: 40g
- Saturated Fat: 17g
- Unsaturated Fat: 21g
- Trans Fat: 0.9g
- Carbohydrates: 118g
- Fiber: 6.2g
- Protein: 16g
- Cholesterol: 155mg