Chobani Banana Bread Recipe
This Chobani Banana Bread Recipe is a soft, moist, and flavorful twist on classic banana bread, made with Chobani Greek yogurt for extra creaminess. Using ripe bananas, Greek yogurt, and simple pantry staples, this easy-to-make bread stays tender and delicious for days.
Equipment
- Mixing bowls One large for wet ingredients and one medium for dry ingredients.
- Whisk or Hand Mixer To combine ingredients smoothly.
- Spatula or Wooden Spoon For gently folding the batter.
- Fork or Potato Masher To mash ripe bananas.
- Wire Cooling Rack For even cooling after baking.
Ingredients
- ½ cup Chobani Greek yogurt
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash bananas in a bowl, then whisk in Chobani yogurt, sugars, eggs, melted butter, and vanilla.
- In another bowl, mix flour, baking soda, baking powder, salt, and cinnamon, then combine with wet ingredients.
- Gently fold in optional mix-ins, pour batter into the pan, and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean; cool before slicing.
Notes
- Use Ripe Bananas – The riper, the better! Brown-spotted bananas add natural sweetness and moisture.
- Don’t Overmix – Gently fold the dry and wet ingredients together to avoid a dense texture.
- Check for Doneness – Insert a toothpick in the center; if it comes out clean or with a few crumbs, it's done.
- Let It Cool – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to prevent sogginess.
- Storage Tips – Keep at room temp for 3-4 days, refrigerate for up to a week, or freeze for up to 3 months.
- Customize It – Add chocolate chips, nuts, or spices for extra flavor, or swap butter for vegetable oil for a lighter version.
- Dairy-Free Option – Use a dairy-free yogurt alternative and swap butter for coconut oil.