Ingredients

• 2 ripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• ½ cup plain Greek yogurt
• 1 cup all-purpose flour
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder (recommended for a better rise)
• ½ teaspoon baking soda (recommended)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract (optional but adds flavor)

Optional Add-ins

• ½ cup chopped walnuts or pecans
• ½ cup dark chocolate chips
• ¼ cup raisins
• 1 tablespoon chia or flaxseed

Equipment

• 8×4-inch or 9×5-inch loaf pan
• Mixing bowls
• Whisk
• Fork or potato masher
• Rubber spatula

Instructions

1. Prepare

• Preheat oven to 350°F (175°C).
• Grease or line a loaf pan with parchment paper.

2. Mix Wet Ingredients

• Mash bananas until mostly smooth.
• Whisk in eggs.
• Add Greek yogurt, honey, and vanilla.

3. Mix Dry Ingredients

In another bowl combine:

• Flour
• Baking powder
• Baking soda
• Cinnamon
• Salt

4. Combine

• Fold dry ingredients into wet ingredients.
• Mix only until no dry flour remains.
• Fold in any optional add-ins.

5. Bake

• Pour batter into prepared pan.
• Bake for 45–55 minutes.
• A toothpick inserted into the center should come out clean or with a few moist crumbs.

6. Cool

• Let cool in the pan for 10–15 minutes.
• Transfer to a wire rack to cool completely before slicing.

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Estimated Nutrition (Per Slice)

Makes 10 slices

Nutrition is approximate and varies by ingredient brands and portion size.

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Storage

• Room temperature: 2–3 days in an airtight container.
• Refrigerator: Up to 1 week.
• Freezer: Up to 3 months. Wrap slices individually for easy thawing.

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Tips for Success

• Use bananas with plenty of brown spots for the sweetest flavor.
• Don’t overmix the batter; this keeps the loaf tender.
• Cover loosely with foil during the last 15 minutes if the top browns too quickly.
• Allow the bread to cool before slicing to prevent crumbling.

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Frequently Asked Questions

Can I use whole wheat flour?

Yes. Substitute up to 100% whole wheat flour, though the loaf will be denser. You may want to add 1–2 tablespoons of milk if the batter seems thick.

Can I replace honey?

Yes. Maple syrup, agave syrup, or brown sugar work well.

Can I make it gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend.

Can I make it dairy-free?

Yes. Replace the Greek yogurt with a dairy-free yogurt such as coconut or almond yogurt.

Can I reduce the sugar?

Yes. The ripe bananas provide much of the sweetness, so you can reduce or omit the honey if desired.

Why did my banana bread sink?

Common causes include:

• Underbaking
• Opening the oven door too early
• Too much moisture from very large bananas
• Overmixing the batter

How do I know it’s done?

Insert a toothpick into the center. It should come out clean or with just a few moist crumbs.

Can I add nuts or chocolate chips?

Absolutely. Stir in about ½ cup of chopped walnuts, pecans, or chocolate chips before baking.