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.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
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.
I used half whole wheat flour and it made an excellent breakfast or coffee treat.
So glad you enjoyed it!
SO GOOD!!!!
So glad you enjoyed it, Elsa!
Best i have ever made. This will be a staple. Perfect results and no fussing required.
So glad you enjoyed the recipe, Sabrina!
My go-to banana bread recipe! Super delicious! ❤️
Thrilled you’re enjoying the recipe, Joy!
I made a few times and it had the perfect balance of flavor and texture.
So glad you enjoyed it, Gardenia!
Great recipe, very nice way to use up yogurt and bananas. I substituted the nuts with dried cranberry’s and sunflower seeds.
So glad you enjoyed it, Sue!
I made this recipe today, following instructions and ingredients as listed, except I added 1/2 chocolate chips and 1/2 tsp cinnamon. This is fantastic. Moist, not too sweet. I often look for baked goods recipes that include Greek yogurt and this is a winner. Thank you for the recipe!
So glad you enjoyed it!
I sought out this recipe to use up perishables in my kitchen prior to leaving town and made changes to accommodate my needs, so please take my review for what it is–a modification. I had 2 bananas, so I made up for the missing banana with 1/2 cup of unsweetened applesauce. I had an open container of sweetened vanilla Greek yogurt, so I reduced the white sugar by 2 tbsp and reduced the vanilla extract by 1/2 teaspoon. I also have a strong preference for dark brown sugar, so I used that in lieu of light. I made the chocolate chip version, a crowd pleaser. I only have 8x4x4 inch loaf tins, so I used one of those and put the rest of the batter into a 6 oz ramekin which finished baking at 42-ish minutes (highly recommend purchasing some if you don’t have them, they’re perfect for making large muffins with excess quick bread batter and make perfect taste-test samples for when you’re gifting loaves); the loaf took 55 minutes in my oven. This banana bread is delicious, there wasn’t much for me to share but I brought it into work, and it disappeared quickly as compliments poured in. The banana flavor was mild, which I credit to the apple swap. The apple flavor didn’t come through; it only added moisture and bulk at the amount I used, so this is potentially a good way to reduce the intensity of banana flavor. Thank you for the recipe, it provided me with a great jumping off point to clean the sweet items out of my fridge and has furthered my reputation as the office baker.
Thrilled you enjoyed it!