Warm, moist, and slightly tangy, this Greek Yogurt Banana Bread is an easy bake that makes the most of ripe bananas and creamy yogurt. It has a tender crumb, a golden top, and a lovely banana aroma with a hint of vanilla and cinnamon. You can enjoy it warm with butter for breakfast, slice it for a snack, or pack it in lunchboxes.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 55 minutes (50–60 minutes recommended)
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 220 kcal
- Protein: 6 g
- Carbohydrates: 36 g
- Fat: 6 g
- Fiber: 2 g
- Sugar: 18 g
- Sodium: 180 mg
Why Make This Greek Yogurt Banana Bread
This banana bread is moist and tender thanks to Greek yogurt. It keeps well and is lower in fat than traditional banana bread made with butter or oil. The yogurt adds a pleasant tang and improves the crumb. It’s a forgiving recipe that uses pantry staples and ripe bananas. You’ll love the sweet banana smell while it bakes and the soft, slightly dense texture when you slice it.
How to Make Greek Yogurt Banana Bread
This recipe is straightforward: mash bananas, mix wet and dry ingredients separately, combine briefly, then bake until golden. Small steps—like using very ripe bananas and not overmixing—make a big difference in texture. Use the timing and cues below to avoid under- or over-baking.
Ingredients:
- 3 ripe bananas
- 1 cup Greek yogurt
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment and leave a bit of overhang to lift the bread out easily. Mash the bananas in a large bowl until mostly smooth with a few small lumps for texture.
Step 2: Mixing
Add the Greek yogurt, sugar, eggs, and vanilla extract to the mashed bananas. Stir until well combined and smooth. In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and cinnamon (if using). Gradually add the dry ingredients to the banana mixture. Stir gently until just combined—do not overmix. Fold in chopped nuts or chocolate chips if you like.
Step 3: Cooking
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes. Start checking at 50 minutes. The bread is done when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. The loaf should feel set and spring back slightly when touched.
Step 4: Finishing
Allow the loaf to cool in the pan for 10 minutes. Run a knife around the edges, then lift the bread out using the parchment overhang and transfer to a wire rack. Let it cool completely before slicing for clean cuts, or slice warm for a softer texture. Serve plain, with butter, or spread with yogurt or nut butter.
How to Serve Greek Yogurt Banana Bread
Serve warm with a pat of butter or a smear of cream cheese. It pairs well with coffee or tea for breakfast. For a brunch spread, offer slices with yogurt, fresh berries, and a drizzle of honey. Toast slices lightly and top with ricotta and sliced bananas for an easy dessert.
How to Store Greek Yogurt Banana Bread
- Room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 2–3 days.
- Refrigerator: Store in an airtight container for 4–5 days. Bring slices to room temperature or toast before serving.
- Freezer: Wrap loaf or slices tightly in plastic and foil, or place slices in freezer bags for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours. Reheat slices in a toaster or oven.
Expert Tips for Perfect Greek Yogurt Banana Bread
- Use very ripe bananas. The sweeter and softer they are, the better the flavor and moisture.
- Measure flour by spooning into the cup and leveling off. Too much flour makes bread dense.
- Don’t overmix. Stir until the dry streaks disappear. Overmixing creates a tough loaf.
- Check doneness by using a toothpick and by sight—golden top and a springy feel.
- Let the bread cool before slicing for clean slices. Warm slices are delicious but may be crumbly.
- Swap Greek yogurt for sour cream in equal amounts if that’s what you have.
- If adding chocolate chips, toss them in a tablespoon of flour first to prevent sinking.
- For extra flavor, fold in 1 teaspoon of ground nutmeg or 1/4 cup mashed pumpkin for a seasonal twist.
Delicious Variations
- Chocolate Chip Banana Bread: Fold in 1/2 cup dark chocolate chips. Sprinkle a few on top before baking.
- Nutty Banana Bread: Use 1/2 cup chopped walnuts or pecans for crunch.
- Whole Wheat Banana Bread: Replace half the flour with whole wheat flour for nuttier flavor and more fiber.
- Blueberry Banana Yogurt Bread: Gently fold 1 cup fresh blueberries into the batter.
- Honey or Maple Banana Bread: Replace half the sugar with honey or maple syrup—reduce other liquids slightly.
- Gluten-Free: Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it.
Frequently Asked Questions
Q: Can I use low-fat or nonfat Greek yogurt?
A: Yes. Nonfat yogurt reduces fat but keeps moisture and tang. Full-fat yogurt makes a richer loaf. Baking time stays about the same.
Q: My bread is dense. What went wrong?
A: Common causes are overmeasuring flour, overmixing, or using under-ripe bananas. Measure flour properly, stir gently, and use very ripe bananas.
Q: Can I make muffins instead of a loaf?
A: Yes. Spoon batter into a greased muffin tin and bake at 350°F for 18–22 minutes, until a toothpick comes out clean.
Q: How can I reduce sugar?
A: You can reduce sugar by 25–30% with minimal change to texture. Alternatively, replace half the sugar with mashed banana, applesauce, or a liquid sweetener, but expect a slightly different texture.
Q: Can I add other mix-ins?
A: Absolutely. Nuts, chocolate, dried fruit, or coconut work well. Fold them in gently at the end so they do not sink.
Q: How do I know when it’s done without a toothpick?
A: The loaf should pull away slightly from the pan edges and the top should be golden and spring back when pressed lightly.
Conclusion
This Greek Yogurt Banana Bread is an easy, reliable loaf with a tender crumb and bright yogurt tang. It’s a great way to use ripe bananas and makes a tasty breakfast, snack, or treat. Want another tested version for comparison or extra tips? Check this helpful recipe: Greek Yogurt Banana Bread – Just a Taste.
Enjoy baking—slice a warm piece, breathe in the banana aroma, and share it with someone you love.
Print
Greek Yogurt Banana Bread
- Total Time: 70 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Warm, moist, and slightly tangy banana bread made with ripe bananas and creamy Greek yogurt.
Ingredients
- 3 ripe bananas
- 1 cup Greek yogurt
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- Mash the bananas in a large bowl until mostly smooth with a few small lumps for texture.
- Add the Greek yogurt, sugar, eggs, and vanilla extract to the mashed bananas. Stir until well combined.
- In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and cinnamon. Gradually add to the banana mixture and stir gently until just combined.
- Fold in chopped nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, checking at 50 minutes. The loaf is done when a toothpick comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Best served warm with butter. Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
