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Greek Yogurt Banana Bread (8 g Protein Per Slice)

Greek Yogurt Banana Bread

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A moist whole wheat banana bread where Greek yogurt does the butter's job — real snack-bread joy with numbers you can defend.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Calories: 231
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 ripe bananas
  • 1 cup plain nonfat Greek yogurt
  • 2 large eggs
  • 0.33 cup maple syrup
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup walnuts

Method
 

  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, or line it with parchment.
  2. Mash the bananas thoroughly in a large bowl, then whisk in the Greek yogurt, eggs, maple syrup, olive oil, and vanilla.
  3. Sprinkle the flour, baking soda, cinnamon, and salt over the wet ingredients and fold JUST until no dry streaks remain — banana bread punishes overmixing.
  4. Fold in the walnuts.
  5. Pour into the pan and bake 50 to 58 minutes, until a toothpick from the center comes out with moist crumbs, not batter. Tent with foil at 40 minutes if the top browns fast.
  6. Cool in the pan 15 minutes, then finish cooling on a rack before slicing — warm banana bread crumbles; patience slices clean.

Nutrition

Calories: 231kcalCarbohydrates: 34.4gProtein: 7.6gFat: 8.2gSaturated Fat: 1.2gCholesterol: 33.7mgSodium: 263.9mgPotassium: 305.7mgFiber: 4gSugar: 11.7gVitamin C: 3.2mgCalcium: 57.1mgIron: 1.3mg

Notes

Greek yogurt replaces most of the fat and keeps the crumb moist for days. Wrapped slices keep 4 days at room temp, a week refrigerated, 2 months frozen. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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