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Greek Yogurt Banana Bread So Moist Delicious

Greek Yogurt Banana Bread So Moist Delicious

Greek Yogurt Banana Bread So Moist Delicious is your new go-to recipe for a perfectly tender and flavorful quick bread. This recipe elevates classic banana bread by incorporating the goodness of Greek yogurt, ensuring an incredibly moist and satisfying result that’s surprisingly easy to whip up.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, but recommended for extra warmth)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup mashed ripe bananas (about 2-3 medium bananas)
  • 1/2 cup plain Greek yogurt (full-fat or 2% is best for moisture)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional, for added crunch)
  • 1/4 cup milk (optional, if batter seems too thick)

Equipment

  • 9x5-inch loaf pan
  • Medium Bowl
  • Large Bowl
  • Electric mixer
  • Wire rack
  • Aluminum Foil

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your beautiful loaf slides out effortlessly.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg (if using). Set aside. Whisking helps distribute the leavening agents and spices evenly, preventing any pockets of bitterness or uneven rising.
    2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
  3. In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air, which contributes to a lighter texture.
    1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Ensure the eggs are at room temperature for better emulsification.
    2 large eggs, at room temperature, 1 teaspoon vanilla extract
  5. Add the mashed ripe bananas and the plain Greek yogurt to the butter mixture. Beat on low speed until just combined. Don't overmix at this stage.
    1 cup mashed ripe bananas, 1/2 cup plain Greek yogurt
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can develop the gluten too much, leading to a tough bread.
  7. If you’re using nuts, gently fold them into the batter with a spatula. If the batter seems excessively thick, you can stir in ¼ cup of milk to loosen it slightly.
    1/2 cup chopped walnuts or pecans, 1/4 cup milk
  8. Pour the batter evenly into the prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil.
  9. Once baked, let the banana bread cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the bread from breaking and allows the internal structure to set.

Notes

Once completely cooled, wrap the Greek yogurt banana bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.
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