Greek Yogurt Banana Bread is a moist and tender twist on the classic banana bread we all love. It’s packed with ripe bananas and has a slight tang from the Greek yogurt that makes every bite extra flavorful and soft. The texture is perfectly crumbly but still holds together nicely, making it ideal for breakfast or a snack.
I love using Greek yogurt in banana bread because it adds moisture without making it greasy, which keeps the bread light and fluffy. Plus, it sneaks in a little extra protein, so I feel a bit better about enjoying a slice (or two). I usually mash my bananas really well to get that natural sweetness and then fold in the yogurt gently so the bread stays tender.
This bread tastes wonderful warm, right out of the oven, but it’s just as good toasted the next day with a little butter or jam on top. Sometimes I like to add some chopped nuts or chocolate chips for a fun twist. It’s become a favorite in my house because it strikes the perfect balance between healthy(ish!) and comforting – a real crowd-pleaser for family and friends.
Key Ingredients & Substitutions
Ripe Bananas: Using very ripe bananas is key. The riper, the sweeter and more flavorful your bread will be. Overripe bananas with brown spots work best because they mash easily and add natural sweetness.
Greek Yogurt: This adds moisture and a slight tang that balances the sweetness. If you don’t have Greek yogurt, plain yogurt or sour cream are good substitutes.
Butter: Melted butter helps create a moist and tender crumb. You can swap this for coconut oil or vegetable oil if you want a dairy-free version.
Flour & Leavening: All-purpose flour and baking soda provide structure and help the bread rise. Make sure your baking soda is fresh for the best fluffiness.
Sugars: The mix of granulated and brown sugar adds sweetness and a subtle caramel flavor. You can reduce sugar to make it less sweet or try coconut sugar for a different taste.
How Do You Avoid Overmixing Banana Bread Batter?
Mixing the batter gently and just until the wet and dry ingredients combine is important. Overmixing can make the bread dense and tough.
- After adding the dry ingredients to the wet, use a spatula or wooden spoon.
- Fold gently, scraping around the sides of the bowl.
- Stop as soon as you don’t see dry flour; lumps are okay.
This technique keeps the bread tender and soft, with a great crumb.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for banana bread and helps it bake evenly.
- Mixing bowls – use one medium for dry ingredients and a larger one for wet ingredients to keep things organized.
- Wooden spoon or rubber spatula – gentle enough to fold the batter without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts to ensure the best texture.
- Parchment paper (optional) – makes removing the banana bread from the pan easy and keeps it from sticking.
Flavor Variations & Add-Ins
- Add ½ cup of chopped nuts like walnuts or pecans for a nice crunch and extra flavor.
- Mix in ½ cup of chocolate chips to make the bread more indulgent and kid-friendly.
- Stir in ½ teaspoon cinnamon or nutmeg to add warmth and spice, perfect for cozy mornings.
- Try swapping the butter for coconut oil for a subtle tropical twist and dairy-free option.
How to Make Greek Yogurt Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 3 large ripe bananas, mashed
- ½ cup plain Greek yogurt
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
Optional:
- ½ cup chopped walnuts or pecans (for added texture)
How Much Time Will You Need?
This banana bread recipe takes about 15 minutes to prepare and around 55 to 65 minutes to bake. Don’t forget to set aside about 10 minutes to cool the bread before slicing. So, in total, plan for roughly 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents and seasonings are evenly distributed.
3. Combine Wet Ingredients:
In a large bowl, mash the ripe bananas well. Add the Greek yogurt, granulated sugar, brown sugar, eggs, and vanilla extract. Mix everything thoroughly until smooth.
4. Add Butter:
Slowly pour in the melted and cooled butter to your banana mixture. Stir gently until all ingredients come together.
5. Combine Wet and Dry:
Add the dry ingredients into the wet mixture. Fold gently using a spatula, mixing just until no traces of flour remain. Avoid overmixing to keep the bread tender.
6. Add Nuts (Optional):
If you like some crunch, fold in your chopped walnuts or pecans now.
7. Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
8. Cool and Serve:
Let the banana bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature!
Can I Use Frozen Bananas for This Banana Bread?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps prevent extra moisture that could affect the bread’s texture.
Can I Substitute Greek Yogurt With Something Else?
You can use plain yogurt or sour cream as a substitute for Greek yogurt. Just keep the quantity the same to maintain the moisture and tenderness.
How Should I Store Leftover Banana Bread?
Store leftover banana bread 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.
Can I Add Extras Like Chocolate Chips or Nuts?
Absolutely! Adding ½ cup of chocolate chips, walnuts, or pecans can give your banana bread extra flavor and texture. Fold them in gently before baking.
