Yogurt Banana Bread

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5 from 2 votes

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This Yogurt Banana Bread is a simple and easy sweet bread loaf made with just 5 ingredients, no eggs, no dairy, and no refined sugar.

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Prep Time10

Cook Time45

Total Time55

Servings: slices

Calories: 202.9kcal

Author: Carine Claudepierre

Ingredients

1 cup Ripe Bananas 2 large black bananas (note 1)
1 cup Dairy-Free Yogurt (note 2)
⅓ cup Mild-Flavor Olive Oil (note 3)
2 cups Self-Rising Flour (note 4)
⅓ cup Unrefined Sugar (note 5)

Optional for boost of sweetness and flavors

1 teaspoon Vanilla
½ cup Nuts I used pecans and walnuts, finely chopped

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line all sides of a 9-inch x 6-inch loaf pan with parchment paper. Oil well with cooking oil spray. Set aside.
Mash the bananas with a fork and pack them in a measuring cup to measure the exact amount. If you mash too much, freeze it for later.
In a mixing bowl, add mashed banana, yogurt, oil, sugar, and vanilla if used. Stir with a fork to combine.
Fold in self-rising flour, and use a rubber spatula to stir until a banana bread batter forms.
If you like, fold in chopped nuts and stir a few times to evenly combine.
Pour the batter into the loaf pan.
Bake the bread at 350°F (180°C) on the center rack for 50-65 minutes, foil the top of the pan after 40 minutes to prevent the top from browning too fast. Insert a toothpick in the center of the bread to check baking time. If it comes out clean, it's ready
Let the bread cool down in the pan for 10 minutes at room temperature.
Transfer to a cooling rack at room temperature for few hours or overnight before slicing.

Notes

Note 1: You can use any ripeness level. Yellow bananas work, but black spotted bananas will deliver a stronger banana flavor and better sweetness.

Note 2: I am using coconut yogurt or soy yogurt, but any plain Greek Yogurt works too if you prefer to use dairy.

Note 3: Any low-flavor oil works, like light avocado oil.

Note 4: You can make your own self-rising flour by stirring 2 cups of all-purpose flour with 3 teaspoons of baking powder. To use gluten-free flour, follow my gluten-free guide with my GF blend. The recipe won't work with almond flour or coconut flour.

Note 5: Since this banana bread uses only 2 bananas, I recommend adding the sweetener for the best sweetness. The recipe works without added sugar, but it will not taste as sweet. You can use coconut sugar, brown sugar, or sugar. Maple syrup or liquid sweetener won't work - the bread turns gummy.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store in an airtight container in the fridge for up to 3-4 days.

Nutrition