Banana Bread With Yogurt Recipe

Name: Banana Bread With Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sugar; 1/4 cup margarine or butter softened; 3 egg whites; 1 1/4 cups bananas mashed ripe, 3 to 4 medium; 3/4 cup vanilla nonfat yogurt or plain; 1 teaspoon vanilla; 2 3/4 cups all purpose flour; 1 1/4 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 cup chopped pecans or walnuts

Servings: persons

1
Place oven rack in lowest position. Heat oven to 350F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches or 1 loaf pan, 9x5x3 inches. Mix sugar and margarine with spoon in large bowl. Stir in egg whites until well blended. Add bananas, yogurt and vanilla. Beat until smooth. Stir in remaining ingredients except pecans just until moistened. Stir in pecans.
2
Pour into pans.
3
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. 2 loaves.
4
High Altitude (3500-6500 ft): Heat oven to 375F. Decrease sugar to 1 cup and baking soda to 1 teaspoon. Increase egg whites to 4. Bake 8-inch loaves about 45 minutes, 9-inch loaf 55 to 60 minutes.

1098

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups sugar, 1/4 cup margarine or butter softened, 3 egg whites, 1 1/4 cups bananas mashed ripe, 3 to 4 medium, and more.

Yes, Banana Bread With Yogurt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Bread With Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions