Greek Yogurt Banana Bread
Updated Jun 19, 2025
This yogurt banana bread is made with ripe bananas, Greek yogurt, and a few dry ingredients. Mix everything in one bowl in under 10 minutes!
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My Greek Yogurt Banana Bread is so Good!
I’m kind of known for sneaking Greek yogurt into everything from muffins to pasta bakes, so you know I had to try it in banana bread. And I’m not even exaggerating when I say it turned out better than the original.
I’ll make this yogurt banana bread when I’ve got a few spotty bananas on the counter and don’t feel like going all in with butter or oil. The yogurt adds moisture without making it feel heavy, and the whole thing comes together in one bowl.
Happy Cooking!
– Yumna
Greek Yogurt Banana Bread Ingredients
- Ripe bananas: The browner, the better!
- Light brown sugar: Could also swap for dark brown sugar.
- Greek yogurt: Use full fat for the best result. Sour cream or regular plain yogurt can also be used. You can also use dairy-free yogurt, if desired.
- Butter: Replace with melted coconut oil or olive oil if you want a vegan alternative.
- Eggs: Use large, room temperature eggs for the best texture.
- Vanilla extract: Go for pure vanilla extract.
- Dry Ingredients: You’ll need all-purpose flour, baking soda, salt, and cinnamon.
How to Make Greek Yogurt Banana Bread
Greek Yogurt Banana Bread Recipe
This yogurt banana bread is made with ripe bananas, Greek yogurt, and a few dry ingredients. Mix everything in one bowl in under 10 minutes!
Ingredients
- 3 ripe bananas
- 1 cup packed light brown sugar
- ½ cup melted butter (1 stick), cooled slightly
- ½ cup Greek yogurt
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350˚F and line a 9 by 5-inch loaf pan with parchment paper, leaving excess on the two longer sides so you can easily remove the banana bread once baked. Spray with nonstick spray and set aside.
- Mash the bananas in a large bowl, then add brown sugar and melted butter and continue to mash with the bananas until almost completely smooth.
- Add Greek yogurt, eggs and vanilla and whisk until smooth. Add flour, baking soda, cinnamon and salt, and fold with a rubber spatula until no streaks of flour remain.
- Scrape the batter into the prepared pan and bake for 55 to 60 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
- Let cool for at least 20 minutes, then remove from pan and cool completely on a wire rack before slicing and serving.
Notes
Storage: Keep the banana bread covered with foil or plastic wrap at room temperature for up to 3 days. After a few days, it’s best to transfer it to the refrigerator or freezer. It will last up to a week in the refrigerator.
To Freeze: Make sure your loaf is completely cooled before transferring it to the freeze. You’ll want to wrap the loaf or slices in plastic wrap, and place them in a zip-top bag in the freezer. It will last up to 3 months. Thaw at room temperature when you are ready to eat.
Nutrition
Calories: 345kcal, Carbohydrates: 55g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 64mg, Sodium: 293mg, Potassium: 238mg, Fiber: 2g, Sugar: 29g, Vitamin A: 395IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Mix and measure properly: When combining the wet and dry ingredients, mix just until they are incorporated. Spoon the flour into your measuring cup, then level it so you don’t use too much.
- Roast bananas for more flavor. If you don’t have any ripe bananas, you can place yellow bananas on a sheet pan and poke a few holes in them. Roast in a 350˚F oven for about 15 minutes to concentrate the sugar. The peel will turn dark brown. Let cool, then bake as you would with a ripe banana.
- Use parchment paper for easy loaf removal. Line your loaf pan with parchment tucked in both length and widthwise before adding the batter. This will help the bread release easily and prevent sticking.
- Let the batter rest. This is a bakery secret! If you have time, let the prepared batter rest in the pan for about 15 minutes before baking. It will allow the flour to hydrate properly and will make the banana flavor more intense.
- Tent with foil while baking, if needed. If the top of your banana bread is browning too quickly, tent with foil and bake like that until the middle is cooked through.
Comments
This is my favorite Banana Bread Recipe! Thank you for posting it. The only change I make is to add chopped walnuts.
Amazing!! So glad you love the recipe! Thanks, Mary!!
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