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Four thick slices of banana bread made with yogurt stacked on a white plate, with a butter knife beside them.

Moist Whole-Wheat Banana Bread with Yogurt

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5 from 4 votes
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 50 minutes
Total Time 2 hours
Yield 1 loaf (10 servings)
Category Breakfast
Cuisine American
Author Lauren Grant

Description

A whole-wheat banana bread that's moist and stays moist for days! The trick is a trio of ingredients that adds flavor and moisture: yogurt, olive oil, and honey. No specialty ingredients and just as easy as a traditional banana bread.

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Ingredients

  • 2 cups (250g) whole-wheat flour (white or regular)
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (234g) mashed ripe bananas from 2 large, very ripe bananas
  • 2 large eggs
  • ½ cup honey (180g) or brown sugar (100g)
  • ½ cup (120g) unsweetened whole milk yogurt*
  • ¼ cup (55g) extra-virgin olive oil
  • 1 tablespoon pure vanilla extract
  • ⅔ cup lightly toasted and chopped walnuts
  • 2 tablespoons turbinado sugar (sugar in the raw)

Instructions

  • Heat oven to 350°F (176ºC) with rack set in middle position. Coat an 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.
  • Whisk together 2 cups (250g) flour, 1½ teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon baking soda, and ½ teaspoon salt.
  • In a separate bowl, mash 2 bananas until very smooth (should get 1 cup or 234g). Add 2 eggs, ½ cup honey, ½ cup (120g) yogurt, ¼ cup oil and 1 tablespoon vanilla; whisk until smooth.
  • Add flour mixture to banana mixture and mix until combined. Add ⅔ cup chopped walnuts and mix just until combined. Scrape batter into prepared pan, smooth top, and sprinkle 2 tablespoons turbinado sugar over to.
  • Bake bread until dark brown on top and a toothpick inserted in the center comes out mostly clean with a few moist crumbs, 55–60 minutes.
  • Let bread cool in pan on wire rack 10 minutes. Turn bread out and let cool completely on wire rack.

Equipment

8½ × 4½-inch loaf pan
parchment paper
wire rack

Notes

YOGURT: I recommend using regular yogurt, not Greek yogurt. However, if you prefer Greek yogurt for it's flavor and protein content you can use it—I would use 1/3 cup Greek yogurt and 2 tablespoons milk. 
STORAGE: Store banana bread at room temperature for up to 3 days (though best within the first 2 days), or in the refrigerator for up to 1 week. 
DO NOT use the convection setting on oven when baking quick breads. This will result in dry, over-baked bread.

Nutrition

Serving: 1sliceCalories: 219kcalCarbohydrates: 28gProtein: 5gFat: 11gSaturated Fat: 1.5gCholesterol: 34mgSodium: 135mgFiber: 2gSugar: 17g
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