Greek Yogurt Banana Bread is a moist, tender treat that’s packed with sweet banana flavor and a slight tang from the yogurt. It’s the perfect combination of soft crumb and a little bit of zing that makes each bite feel fresh and satisfying. You’ll love how the bananas give it natural sweetness while the Greek yogurt adds a richness that keeps it from feeling too heavy.
I like to make this banana bread when I have a few very ripe bananas on hand—it’s a great way to not let them go to waste. Using Greek yogurt instead of regular yogurt or butter gives the bread a lovely, light texture and adds a little protein, making it a nicer option for breakfast or a snack. I also like to mix in some chopped nuts or a sprinkle of cinnamon for an extra touch of flavor.
My favorite way to enjoy this bread is slightly warmed up with a thin spread of butter or even a drizzle of honey on top. It’s one of those recipes that feels like a cozy, homemade hug any time of day. Whether you’re sharing it with family or packing it for a little afternoon pick-me-up, Greek Yogurt Banana Bread never fails to bring a smile.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas for extra sweetness and moisture. If you don’t have enough ripe bananas, add a splash of applesauce for added moisture.
Greek Yogurt: This adds creaminess and a subtle tang. You can substitute with regular yogurt or sour cream if needed, but Greek yogurt gives more protein.
Oil: Vegetable oil keeps the bread moist. You can swap it with melted butter or coconut oil for a different flavor.
Flour: All-purpose flour works best for a tender crumb. For a healthier twist, try half whole wheat flour but expect a denser bread.
Eggs: They bind ingredients and help the bread rise. No good substitute here, but you can use flax eggs in a pinch for a vegan option.
How Do You Avoid Overmixing the Batter?
Overmixing can make your banana bread dense and tough. The trick is to gently fold the dry ingredients into the wet ingredients just until you no longer see dry flour.
- Start by adding the flour mixture in batches rather than all at once.
- Use a spatula and fold from the bottom up with a gentle motion.
- Stop mixing as soon as the batter is smooth but still a bit lumpy.
This keeps the bread light and fluffy while ensuring everything is combined.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and gives the bread a nice shape.
- Mixing bowls – one large for wet ingredients and one medium for dry; makes combining easier.
- Fork or potato masher – handy to mash ripe bananas smoothly without lumps.
- Rubber spatula – helps fold ingredients gently without overmixing.
- Toothpick or cake tester – ensures your bread is perfectly baked through.
Flavor Variations & Add-Ins
- Add ½ cup chocolate chips for a sweet, melty surprise that pairs nicely with banana.
- Stir in ½ cup chopped walnuts or pecans for crunch and nuttiness.
- Mix 1 tsp cinnamon or pumpkin spice for warm, cozy flavors.
- Swap half the flour with whole wheat for a heartier, slightly nutty loaf.
How to Make Greek Yogurt Banana Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- 2 large ripe bananas, mashed (about 1 cup)
- ½ cup plain Greek yogurt
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ tsp ground cinnamon
How Much Time Will You Need?
Preparing this banana bread takes about 15 minutes of hands-on time. Baking requires 50 to 60 minutes, plus around 10 minutes for cooling in the pan. Allow it to cool completely on a wire rack before slicing. Overall, you’re looking at about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Mix Dry Ingredients:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if you’re using it. This helps to evenly distribute the leavening and spices.
2. Combine Wet Ingredients:
In a large bowl, mash your ripe bananas until smooth. Add Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract. Stir everything together until well combined and smooth.
3. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet banana mixture. Use a rubber spatula to gently fold everything together just until the flour disappears. Don’t overmix — a few lumps are fine and will help keep your bread tender.
4. Add Nuts and Bake:
If you want crunchy texture, gently fold in the chopped walnuts or pecans. Pour the batter into your prepared loaf pan and smooth out the top. Place it in your preheated oven and bake for 50-60 minutes. To check doneness, insert a toothpick into the center — it should come out clean or with just a few moist crumbs.
5. 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. This cooling step helps the bread set properly and makes slicing easier. Serve warm or at room temperature, plain or with a little butter or honey if you like.
Can I Use Frozen Bananas for This Recipe?
Yes! Just thaw them completely and drain any excess liquid before mashing. This helps keep your batter from becoming too watery.
Can I Substitute Greek Yogurt with Regular Yogurt or Sour Cream?
Absolutely, regular yogurt or sour cream works well as a substitute. Greek yogurt adds extra creaminess and protein, but either alternative will keep your bread moist.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Add Other Mix-Ins to This Banana Bread?
Definitely! Chocolate chips, dried fruit, or different nuts are all great options. Just fold them in with the nuts during the last step before baking.
