Imagine sinking your teeth into a moist, incredibly delicious bread that's not just a treat for your taste buds, but also a nutritional powerhouse! This Greek Yogurt Banana Oat Bread is the ultimate game-changer for anyone looking to enjoy a guilt-free, protein-packed breakfast or snack. Packed with the natural sweetness of ripe bananas, the creamy goodness of Greek yogurt, and the hearty texture of rolled oats, this bread is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 2 ripe bananas using a fork or potato masher until smooth. Ensure there are no large lumps remaining.
- Add 1 cup of Greek yogurt to the mashed bananas and mix until well combined. The yogurt will add moisture and creaminess to the bread.
- Incorporate 1/2 cup of honey or maple syrup into the mixture, stirring until fully blended. This will serve as the primary sweetener for the bread.
- Crack 2 eggs into the mixture and add 1 teaspoon of vanilla extract. Whisk everything together until the mixture is smooth and creamy.
- In a separate bowl, combine the dry ingredients: 1 1/2 cups of rolled oats, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. Mix well to ensure the baking soda and spices are evenly distributed.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense bread.
- If desired, fold in 1/2 cup of chopped walnuts or pecans for added texture and flavor. Ensure they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the Greek Yogurt Banana Oat Bread and serve. Enjoy it plain, or spread with a little butter or nut butter for extra flavor!
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can result in a tough, dense bread.
- Check for Doneness: Use the toothpick test - insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, your bread is ready.
- Cool Completely: Allow the bread to cool entirely before slicing to prevent crumbling and help it set properly.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container. It will stay fresh at room temperature for 3-4 days or in the refrigerator for up to a week.
- Customize Your Bread: Feel free to experiment with mix-ins like chocolate chips, dried fruits, or different nuts to make the recipe your own!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 8g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 45mg
