Greek Yogurt Banana Bread
Greek Yogurt Banana Bread is a moist and flavorful twist on a classic favorite. It’s packed with ripe bananas that give it natural sweetness and a tender crumb, while the…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Greek Yogurt Banana Bread is a moist and flavorful twist on a classic favorite. It’s packed with ripe bananas that give it natural sweetness and a tender crumb, while the Greek yogurt adds a creamy tang and helps keep it super soft without extra fat. You’ll notice how the bread is richly textured but still light and just a little bit tangy from the yogurt, making every bite enjoyable.
I love making this banana bread when I have some overripe bananas too soft to eat on their own. The Greek yogurt is my secret ingredient because it adds such a nice moisture and subtle flavor that you won’t expect. Sometimes I add a handful of walnuts or chocolate chips for a little extra fun, but it’s delicious just on its own. One tip I always follow: don’t overmix the batter to keep it nice and tender.
This banana bread is great for breakfast with a smear of butter, or as a snack with a cup of tea or coffee. I also enjoy slicing it up and freezing it for later because it warms up beautifully right from the freezer. It’s a cozy treat I’m happy to share anytime, and it always gets compliments for being moist and full of banana flavor without feeling heavy.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with brown spots for natural sweetness and soft texture. Overripe bananas mash easily and add great flavor.
Greek Yogurt: This keeps the bread moist and tender without extra fat. You can swap it for sour cream or buttermilk if needed.
Flour: All-purpose flour is standard for light texture. For a healthier option, try half whole wheat, but expect a denser bread.
Oil or Butter: Vegetable oil keeps it moist, but melted butter adds richness and flavor. Choose based on what you prefer or have on hand.
Nuts & Toppings: Walnuts or pecans add crunch and nutty flavor, but they’re optional. Seeds on top add a nice look and extra texture if you like.
How Do You Avoid a Dense or Dry Banana Bread?
The keys are gentle mixing and baking time control.
- Mix wet and dry ingredients just until combined — overmixing develops gluten, making the bread tough.
- Bake at the right temperature (350°F/175°C) so the bread cooks evenly without drying out.
- Test doneness with a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool the bread in the pan for 10 minutes before removing — helps firm it up, preventing it from breaking apart.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for shaping the banana bread and ensures even baking.
- Mixing bowls – one for dry ingredients and one for wet; keeps mixing easy and organized.
- Whisk or fork – great for mixing dry ingredients smoothly without lumps.
- Rubber spatula – lets you fold ingredients gently to keep the bread tender.
- Toothpick or cake tester – to check when your bread is perfectly baked through.
- Cooling rack – helps the banana bread cool down evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Stir in ½ cup chocolate chips for a sweet twist that melts into every bite.
- Add 1 teaspoon cinnamon or pumpkin pie spice for a warm, cozy flavor variation.
- Mix in ½ cup shredded coconut or raisins to add texture and a hint of sweetness.
- Swap half the bananas for mashed avocado for a healthy fat boost and extra moistness.
How to Make Greek Yogurt Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup plain Greek yogurt (full fat or low fat)
- ⅓ cup vegetable oil or melted butter
- ½ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 ½ cups)
- 1 teaspoon vanilla extract
Optional Add-ins and Toppings:
- ½ cup chopped walnuts or pecans
- ½ cup chopped banana slices for garnish
- Sesame or sunflower seeds for topping
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. Allow an additional 10 minutes for cooling in the pan plus time to cool fully on a wire rack before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mix aside for later.
3. Combine Wet Ingredients:
In a large bowl, beat the granulated sugar with the Greek yogurt and oil or melted butter until it’s creamy and well mixed. Add the eggs one at a time, beating well after each addition. Then stir in the mashed bananas and vanilla extract until everything is evenly combined.
4. Bring Wet and Dry Together:
Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold them in until just combined — don’t overmix to keep the bread tender. If you want, fold in chopped nuts now.
5. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing out the top gently. Optionally, place some banana slices on top and sprinkle with seeds for a pretty finish. Bake the bread for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cooling and Serving:
Let the bread cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack and let it cool completely before slicing. This helps to keep the bread moist and prevents it from falling apart when you cut it.
Enjoy your moist, flavorful Greek Yogurt Banana Bread as a snack, breakfast, or anytime treat!
Can I Use Frozen Bananas for This Banana Bread?
Yes! Just make sure to fully thaw frozen bananas before mashing them. Drain any excess liquid to avoid making the batter too wet.
Can I Substitute Greek Yogurt With Something Else?
Absolutely! You can use sour cream or buttermilk as a 1:1 substitute to maintain moisture and tenderness.
How Should I Store Leftover Banana Bread?
Wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep fresh on the counter for 2-3 days or in the fridge for up to a week.
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Definitely! Fold in about ½ cup of your favorite mix-ins like nuts, chocolate chips, or dried fruit for extra flavor and texture.