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.
Did You Make This Recipe?
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!!
This is the best banana bread recipe I have made. Love the Greek yogurt instead of milk. Definitely a winner!
Aww, thank you!! So happy you love it, Lucy!
Thanks for your reply and all your wonderful recipes as needed some inspiration with simple recipes nothing too complicated since my kids are very fussy eaters. Just out of interest can we use milk instead of yoghurt in the banana cake?
So glad you love my recipes! Thank you, Fatima!! Milk might be a little too moist, I recommend plain yogurt or sour cream instead of Greek yogurt. They’ll give you the best consistency!
Thanks for the amazing simple recipe! I Always do banana cake and somehow never comes out right but your receipe was so good and worked perfectly. The only thing is I used self raising flour instead without adding baking soda or should I add the baking soda if using self raising flour?
The self-rising flour should already have a leavening agent, so no need to add baking soda. You got it right! So happy you liked the recipe!!
Could I use whole wheat flour or oat flour instead of all-purpose? Thanks
Yes, both of those options should work. Hope you enjoy!
This recipe sounds so good! Can the Greek yogurt be fat free?
Yes, you can use fat-free yogurt but it will taste moister (and much better, in my opinion) with full-fat Greek yogurt. Hope you enjoy!!
Alas, I now realize that my earlier statement was in egregious error.
1. I used only 1/2 cup of sweetener, and it is a South American sugar called panela.
2. I did not use butter; I used somewhat less that a half-cup of canola oil, and
3. Due to my wife’s allergy, I used a mix of non-wheat flours.
Would any of these make a difference?
Hi Larry! Yes, when it comes to baking, making many changes can definitely change the consistency and bake time. I’m not sure if one change affected the recipe more than another, it’s more likely that the combination of all three contributed to your banana bread not baking all the way through. It could have been your oven as well, I would try slightly decreasing the temperature and increasing the bake time if you try this batter again. Good luck!
This is my first recipe from Yumma and it was easy to make. My boyfriend loved it and since it’s his fav baked good, I know it was good! He said it wasn’t too sweet which is important for us, due to medical issues we need to watch our sugar & carbs. I also found it flavorful and moist and I added walnuts for added texture and crunch, I had no issues. Will make this again
Yay, I’m so happy you and your boyfriend loved the recipe! Love that you added walnuts too, so good!!
“Houston, we have a problem.” I follow your recipe faithfully. At the end, I have a lovely brown crust, and a delicious interior that has the consistency of thick porridge. HELP!
Hi there, please see my reply to your other comment!
Delicious, its an easy, light fluffy bread that reminds me of a rye bread taste. Goes so well with coffee or desert.
I didn’t know what to do with greek yogurt I bought by mistake. I had seen Feel Good Foodie use yogurt in bread on YouTube, so I had to try this recipe. Thanks!
Aww, so glad you got to use that Greek yogurt and found me on YouTube! I love baking with Greek yogurt, so happy you liked it too!
This is my third or fourth time making it because I love it that much! I love using protein yogurt for a little less of a guilty feeling 🤭 and some chocolate chips for the boyfriend. I also love how the yogurt gives it a nice moisture.
Thanks for the simple, yet great recipe. I gotta try adding walnuts next time.
Yay, thanks so much!
Fab recipe! Substituted brown sugar for coconut sugar.
Thanks for sharing this swap, glad it turned out well.
I made this today, it was so easy!
Awesome and a keeper!
Thank you for sharing.
You’re so welcome!
Thank you for sharing this lovely recipe, super quick and easy to make! It’s so moist and so light and fluffy, I used a full fat Greek yoghurt made in New Zealand that has a Carmel swirl through it which added another slight level of flavour. I will definitely be keeping this on my regular baking rotation. Thanks so much! Delicious 🙂
You’re so welcome!
So easy to make and was delicious!
Thank you so much, Maria!
loved it! the yogurt gave it some great moisture, but still dense. almost like a lighter pound cake. made a small adj out of necessity and still came out great. thank you for your fun recipes!
Yay! So glad you liked it, Jenny!
Yumna, thank you so much for sharing the recipe for banana yogurt bread.
I just gave it a try today and it tastes heavenly!
Just added a couple of chocolate chips and walnuts to make it interesting for kids and they love it!
Thank you again 🙂
Yumna, thank you so much for sharing the recipe for banana yogurt bread.
I just gave it a try today and it tastes heavenly!
Just added a couple of chocolate chips and walnuts to make it interesting for kids & they love it!
Love the addition of the nuts and chocolate! Sounds so good! Glad everyone enjoyed it.
Can give the measure in grams & ml please? Thks.
Hello! Unfortunately, this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them, but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.
I would love to try this recipe, but sorry when the recipe calls for cups you lose me completely.
It may be ideal for those countries where the old imperial system.is still in use, but around the world most countries have embraced the metric system.
My favourite Banana Bread recipe comes from the U.S but the author prvides both.metric and imperial weights. How sensible
Hello! Unfortunately, this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them, but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.
This recipe was great. I used oats & whole wheat flours equal parts; and it turned out a perfect loaf 😉 will for sure do it again.