Get the Recipe: Greek Yogurt Banana Bread
This Greek Yogurt Banana Bread is soft, moist, and warmly spiced with cinnamon, with nutty brown butter running through every slice and dark chocolate chips in every bite! Vanilla Greek yogurt keeps the crumb tender, and maple syrup sweetens it without any refined sugar.
Ingredients
- 1 ¼ cups mashed ripe bananas
- 2 eggs
- 1 stick salted butter, browned or melted
- 1 tsp vanilla extract
- ½ cup vanilla Greek yogurt
- ½ cup pure maple syrup, or honey
- 1 ½ cups gluten free flour
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
- Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
- In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
- Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
- Fold in the chocolate chips.
- Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
- Finally, remove from the oven. Allow to fully cool before slicing and serving.
Notes
- If you are not gluten free, you can use all purpose flour.
- Use ripe bananas that are brown spotted. Do not use green bananas.
- The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Calories: 385kcal, Carbohydrates: 51g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 72mg, Sodium: 250mg, Potassium: 162mg, Fiber: 4g, Sugar: 18g, Vitamin A: 428IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 2mg