This banana bread uses yogurt and just 1 egg: 3 ripe bananas, 1/2 cup plain yogurt, 1 large egg, 1/3 cup oil and 1 3/4 cups flour, baked in a 9×5 loaf pan at 350°F for 55 to 65 minutes. The yogurt replaces the second egg and most of the butter, so the loaf is moist and tender with a slight tang, and it uses only one egg when that is all you have.
It mixes in one bowl with a fork, needs no mixer, and keeps well for days because of the moisture the yogurt and bananas bring.
Why One Egg Is Enough
Eggs bind and lift a quick bread, but mashed banana and yogurt are already thick and full of moisture, so a single egg is enough to hold this loaf together. The yogurt’s acidity reacts with the baking soda for lift, which is why the recipe uses soda rather than only baking powder. Plain whole-milk yogurt gives the softest crumb; Greek yogurt works too, but thin it with 2 tablespoons of milk because it is thicker.
Ingredients
- 3 medium very ripe bananas (about 1 1/4 cups mashed)
- 1/2 cup plain yogurt, at room temperature
- 1 large egg, at room temperature
- 1/3 cup neutral oil or melted butter
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Prepare the pan. Heat the oven to 350°F. Grease a 9×5 inch loaf pan and line the base with parchment.
- Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
- Add the wet ingredients. Stir in the yogurt, egg, oil, brown sugar and vanilla until combined.
- Add the dry ingredients. Sprinkle the flour, baking soda, salt and cinnamon over the top and fold with a spatula just until no dry streaks remain. Fold in the nuts or chips, if using. Do not overmix.
- Bake. Scrape the batter into the pan and bake for 55 to 65 minutes, until deep golden and a skewer in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too fast.
- Cool. Cool in the pan for 15 minutes, then turn out onto a rack and cool completely before slicing.
Cook and Prep Times
- Prep: 15 minutes
- Bake: 55 to 65 minutes
- Cooling: about 1 hour
- Makes: one 9×5 loaf, about 10 slices
Swaps and Scaling
- No yogurt: use 1/2 cup sour cream or buttermilk; buttermilk makes a slightly lighter loaf.
- Flavored yogurt: vanilla or banana yogurt works; reduce the sugar by 2 tablespoons.
- Muffins: divide the batter among 12 lined muffin cups and bake for 20 to 24 minutes.
- 8×4 pan: the loaf will be taller; bake for 60 to 70 minutes and tent it early.
- Whole wheat: swap up to half the flour for whole wheat flour.
Storage
Wrap the cooled loaf and keep it at room temperature for up to 3 days or in the fridge for up to a week. Slices freeze well for up to 3 months; thaw at room temperature or toast from frozen.
Frequently Asked Questions
- Can I make it with no egg at all? Yes. Replace the egg with 1/4 cup more yogurt; the loaf will be slightly denser.
- Why is my banana bread gummy in the middle? It was underbaked or the bananas were very large. Bake until the skewer is clean and cool the loaf fully before cutting.
- Can I use frozen bananas? Yes. Thaw them, drain off the excess liquid and mash.
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