Greek Yogurt Banana Bread is a moist and tender treat that brings together the natural sweetness of ripe bananas with the tangy creaminess of Greek yogurt. This bread has a lovely dense crumb, perfect for slicing and enjoying any time of the day.
I love making this banana bread because the Greek yogurt keeps it super soft and gives it a little extra protein—making it feel a bit more wholesome than your usual banana loaf. It’s easy to whip up, and it fills the kitchen with that irresistible sweet and warm banana smell.
My favorite way to enjoy this bread is with a spread of butter or a drizzle of honey, but it also makes a great quick breakfast or snack just on its own. It’s the kind of recipe that everyone in the family asks for again and again, and I think you’ll find yourself baking it on repeat too.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with lots of brown spots. They’re sweeter and mash easily, which gives the bread more flavor and moisture. If you don’t have three, two large bananas can work but your bread might be less sweet.
Greek Yogurt: This is what keeps the bread extra soft and moist. Plain Greek yogurt works best for a slight tang. You can substitute with regular yogurt or sour cream if needed, but Greek yogurt adds that nice creaminess.
Flour: All-purpose flour is classic and easy, but whole wheat flour can add nuttiness and fiber. If using whole wheat, your bread might turn out denser, so mix it half and half with all-purpose for a balanced texture.
Sugars: This recipe uses brown and white sugar for sweetness and moisture. You can reduce sugar or swap white sugar with honey or maple syrup, but remember liquids might need adjusting.
Walnuts or Pecans (Optional): Adds crunch and a toasty flavor. You can skip nuts if you prefer or have allergies. Chocolate chips are a fun swap for a sweeter twist.
How Do I Get Moist, Soft Banana Bread Every Time?
Moisture is key for great banana bread, and this recipe balances wet and dry ingredients well. Here’s how to nail it:
- Don’t overmix: Combine wet and dry ingredients gently. Overmixing develops gluten and can make bread tough.
- Use ripe bananas: They add natural sweetness and moisture.
- Include Greek yogurt and melted butter: These fats keep the bread tender and rich.
- Check baking time: Test with a toothpick a few minutes before baking time ends. Underbaking causes sogginess; overbaking dries it out.
- Cool properly: Let the bread rest for at least 10 minutes before removing it from the pan to avoid it falling apart.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for this banana bread and helps it bake evenly.
- Mixing bowls – one for dry ingredients and one for wet makes mixing easier and cleaner.
- Fork or potato masher – great for mashing the bananas smoothly.
- Wooden spoon or rubber spatula – ideal for folding the batter without overmixing.
- Measuring cups and spoons – to get your ingredients just right for best results.
- Toothpick or cake tester – to check if your bread is fully baked in the center.
Flavor Variations & Add-Ins
- Add ½ cup chocolate chips for a sweeter, dessert-like version that kids love.
- Mix in ½ cup blueberries or chopped apples for a fresh fruity twist and extra moisture.
- Swap walnuts with toasted pecans or almonds for a different nutty crunch.
- Stir in 1 teaspoon cinnamon or nutmeg to warm up the flavor, especially nice in fall or winter.
How to Make Greek Yogurt Banana Bread?
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 3 large ripe bananas, mashed
- ½ cup plain Greek yogurt
- ½ cup granulated sugar (adjust to taste)
- ½ cup brown sugar
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans (for added texture and flavor)
How Much Time Will You Need?
This banana bread takes about 15 minutes to prepare and mix the ingredients. Then, it bakes for 55 to 65 minutes in the oven. Allow another 10 minutes for cooling before slicing and serving. Overall, plan for about 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well or line it with parchment paper to make removing the bread easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This helps the leavening agents distribute evenly in your bread.
3. Combine the Wet Ingredients:
In a larger bowl, mash the ripe bananas well. Stir in the Greek yogurt until mixed. Add both sugars, eggs, melted butter, and vanilla extract. Mix everything until smooth and creamy.
4. Combine Wet and Dry Mixtures:
Pour the dry ingredient mixture into the wet ingredients gradually. Gently fold them together using a spatula or wooden spoon, mixing just until you no longer see dry flour. Avoid overmixing to keep the bread tender.
5. Add Nuts (Optional):
If you like nuts, gently stir in your chopped walnuts or pecans now for some crunch and flavor.
6. Bake the Banana Bread:
Pour the batter into your prepared loaf pan, spreading it out evenly. Place it in the oven and bake for about 55 to 65 minutes. To check for doneness, insert a toothpick into the center – if it comes out clean, your bread is done.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice into pieces and enjoy as is, or spread with a little butter or honey for extra yum!
Can I Use Frozen Bananas for This Bread?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep the batter from becoming too watery.
Can I Substitute Greek Yogurt with Something Else?
Absolutely! You can use regular yogurt, sour cream, or even buttermilk. Keep in mind the texture or tanginess might vary slightly, but the bread will still be delicious.
How Should I Store Leftover Banana Bread?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months—just thaw before slicing.
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Definitely! Fold in chocolate chips, nuts, or dried fruit into the batter before baking for extra flavor and texture. Just keep the total add-ins to about ½ cup to maintain the bread’s structure.