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 recipe! It was so good, moist and delicious!!
So glad you enjoyed it, Hoku!
A super moist cake that everyone loves. I only had 2 bananas and it worked out fine. I added a few chocolate chips and sprinkled coffee crystals on the top for a crunchy crust. Yum!
So glad you enjoyed it, Jane!
Some of the best banana bread I have ever made!
Love reading this!
This is the perfect consistency and the taste is excellent! I used 1/2 cup walnuts and 1/2 cup chocolate chips. It made a loaf + 1 muffin so I cooked the muffin for 15 min and the loaf for 55.
Thrilled to read that!
Great recipe. I like the fact that it had yogurt. Super moist and delicious.
So glad you enjoyed it, Eileen!
I never bake bread or cakes because I just never have any luck baking! I tried this recipe as I had 3 bananas that were over ripe and it was just perfect. This has inspired me to try and bake more and try more of your recipes!
So glad you enjoyed the recipe, Victoria!
Delicious! I made a few substitutions (butter for oil, almond extract for vanilla, and vanilla Greek yogurt for plain) and it’s the best banana bread we’ve ever had!
So glad you enjoyed it, Jen!
Made this with 5 year old. So easy to make and so tasty.
Thrilled you enjoyed it!
Best banana bread recipe I’ve made so far. Always comes out perfect at 55min.
So glad you are enjoying the recipe, Genesis!
I just tried making it and 30 minutes into the baking, the top burned to black. :( What could I have done wrong? Checked the oven temp, 350.
Hi Betsy! That definitely shouldn’t happen. Did you have the oven rack in the center of the oven?
Oh that’s a bummer! Yes, your oven rack was too high, or your oven temperature is way off.
Or maybe both? Hope you get it solved because this recipe has been our go-to for years!
Just made this, the only modification I made was I used one cup of whole wheat flour and one cup of all purpose flour. Added some dark chocolate morsels and walnuts and it turned out terrific!
So glad you enjoyed it, Stacey!
I don’t use the chocolate, but other than that the recipe is awesome! Very moist.
So glad you enjoyed it, Wendy!
Getting ready to make but don’t see how to print
Hi Kitty! The “print” icon is located in the top left corner of the recipe card. Email me at kelly@justataste.com if you can’t find it and I’ll further direct you!
Definitely the best banana bread recipe. Just made for the fourth time but decided to try a couple of tweaks; used oats which I made into oat flour and half the quantity of sugar (only ever use the light brown) and was still delicious but had slightly different texture. Doesn’t last long in our house!!
Love reading this, Heather!
This was delicious but I only used 1/3 brown sugar. I can’t fathom putting 1 1/4 cups of sugar + 1 cup of chocolate! That’d be wayyy too sweet!
I also loved the salty taste that occasionally hit! I used sea salt flakes. I might even put a tiny pinch more next time.
So thrilled you enjoyed it, Ezgi!