Description
A practical, grab-and-go breakfast solution that mixes in a single bowl, yields four individual portions, and freezes well for up to three months while maintaining moisture and flavor.
Ingredients
Scale
- 3 medium ripe bananas (approx. 1.5 cups mashed / 350g)
- 1/2 cup plain Greek yogurt (2% fat)
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Spray two 4×2 inch mini loaf pans with non-stick cooking spray or grease with butter.
- In a large mixing bowl, mash bananas until smooth. Add melted butter, Greek yogurt, sugar, egg, and vanilla. Whisk vigorously for 30 seconds until glossy.
- Add flour, baking soda, and salt to the wet mixture. Fold gently with a spatula or fork until flour just disappears. Do not overmix.
- Divide batter evenly between the two prepared loaf pans (filling about 3/4 full).
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let loaves sit in pans for 5 minutes, then transfer to a wire rack to cool completely (at least 30 minutes).
- Once completely cool, wrap each loaf tightly in plastic wrap, then in aluminum foil.
- Label with date and freeze for up to 3 months.
Notes
Ensure bananas are very ripe for natural sweetness. Cool bread completely before wrapping to prevent condensation and freezer burn. For vegan option, use flax egg and coconut yogurt/oil. For gluten-free, use a 1:1 gluten-free baking blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 280
- Sugar: 25
- Sodium: 250
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
Keywords: banana bread, freezer meal prep, breakfast, grab-and-go, one-bowl recipe, meal prep, healthy breakfast, easy baking