Yogurt, roasted bananas, and reduced butter and sugar make this bread healthy while actually tasting good!
I’m obsessed with this bread. It’s a healthier version of banana bread that tastes amazing! You won’t even miss all the butter and oil that is typically in homemade quick bread.
This homemade roasted banana yogurt bread is exceptional. It’s lightened up with Greek yogurt, which does incredible things to baked goods. The sugar is reduced and the bananas are roasted to enhance their natural sweetness. Have you tried roasted bananas for baking? You must.
Healthy really can be good! And satisfying. This banana bread is dense and hearty. Goes well with your morning cup of coffee. It’s everything you want a good banana bread to be.
Let’s talk about why I chose to go with Greek yogurt. And why I decided to keep some butter in this recipe instead of cutting it out completely. You need some butter or oil in quick bread. There’s no way around it. Unless you want a sub-par bread. I think banana bread needs to be buttery. The butter compliments the roasted bananas perfectly. I only used ¼ cup of butter, though. That alone is not enough to keep the bread moist and tender. This is why I added Greek yogurt to the recipe. It turned out much better than my banana flax seed bread that calls for oil.
Typically you want over ripe bananas when making banana bread. But you can get away with using barely ripe bananas for today’s recipe. They are roasted, which will make them extra ripe. Roasting also gives them a caramel-y sweet taste. This is great because you don’t need a whole lot of extra sugar to sweeten the bread.
I tossed a few caramel bits into my banana bread because I had a few on hand but this it totally optional.
Roasted Banana Yogurt Bread
- 3 medium ripe bananas
- 1/4 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup plain Greek yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup caramel bits optional
Pre-heat your oven to 350°F.
Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.
Lightly grease and flour a 9x5-inch loaf pan. Set aside.
In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract. Scrape the bananas out of the peel into the butter mixture. Add the yogurt and whisk to combine. The mixture will look curdled. This is normal.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk. Add to butter mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the caramel bits if using.
Transfer the batter to the prepared pan and bake for 40 to 45 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.
Bread will keep for up to 3 days wrapped in plastic wrap and stored at room temperature.