Add a protein punch (plus extra moisture!) to everyone’s favorite quickbread with a top-rated recipe for Greek Yogurt Banana Bread.
I’ve shared dozens of banana bread recipes, from chocolate-swirled and peanut butter-filled to fruit-topped and sprinkle-studded. All of them rely on various ingredients to ensure a moist loaf with plenty of banana flavor.
Often times, it comes down to an ingredient with some sort of tanginess, whether that’s sour cream, cream cheese or even buttermilk.
I’m turning to one of my all-time favorite ingredients to add moisture (and protein) to everyone’s favorite way to use up overripe bananas. Bring on the Greek yogurt!
The yogurt lends a touch of tanginess to the loaf without overpowering the banana flavor. And then it’s up to you to add any type of mix-in, from chocolate chips to chopped nuts or even additional fresh fruit (try blueberries or raspberries for the best results).
Preheat your oven for this tried and tested recipe for Greek Yogurt Banana Bread, and find extra breakfast inspiration with Healthy Egg Muffins, Secret Ingredient Fruit Smoothies and more early a.m. favorites.
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Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly specked bananas, mashed well (about 1 ½ cups)
- 1/4 cup plain Greek yogurt (nonfat or regular)
- 2 large eggs
- 1/4 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
- 1 cup chopped walnuts, pecans or chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper (overhanging on the two long sides) then grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda and salt.
- In a separate medium bowl, whisk together the mashed bananas, eggs, Greek yogurt, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the chopped nuts or chocolate chips then scrape the batter into the prepared loaf pan.
- Bake the bread for 50 to 60 minutes, until a toothpick inserted comes out clean.
- Remove the bread from the oven and allow it to cool completely in the pan before using the parchment paper overhangs to lift the bread out of the pan to slice and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Great taste. Easy to make. I sub’d 1/4 c apple sauce for 1/4 oil.
So glad you enjoyed it!
Amazing! Perfect every time!
Love reading that, Kes!
Delicious banana bread. Our absolute favorite. I am writing to mention that the very ripe banana quantity needs to be updated for 2X and 3X. They both read (about 1 1/2 cups) the amount for baking one bread.
So glad you’re enjoying it, Sandi!
Perfect for the kiddos! This is gobbled up immediately, so it’s safe to say this is the recipe we’ll be using from now on. Sometimes we reduce the sugar and it turns out just as good.
Love reading this, Christina!
I dunno,,these turned out super gummy, wondering if they needed more baking powder, didnt rise much either
Hi Alice! What do you mean by “these?” This recipe yields one loaf.
This is my go-to recipe! Sometimes I switch the cups of white and brown sugar, and it’s a little sweeter, but I think the Greek yogurt is the standout ingredient! I also add some cinnamon. Perfect!
So glad you’re enjoying the recipe, Christie!
This is the 2nd time I use this recipe, but the 2nd time I added pumpkin seeds and almond slices along with chocolate chips. Absolutely delicious!
So glad you enjoyed it, Raquel!
Thanks for the recipe! It’s moist and delicious banana bread! I just use less than 1/2 cup brown sugar, 3 dark brown ready bananas. 1 cup chocolate chips and cup chopped pica. Bake it at 350 for 45-50 minutes. Just perfect!
So glad you enjoyed the recipe!
I have used this recipe for years and it has never let me down! Well done!!!
Love reading this, Brittany!
Super new to baking and I’ve never made a banana cake ever. I used self raising flour and skipped the baking powder. This came out so moist and delicious! Thank you for this wonderful fail proof recipe!!
So thrilled to read this, Kaydence!
I don’t think there’s baking powder in this recipe though