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.
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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.
YUMMY!!!!
Fabulous!! The whole family loved thus deliciousness. Thank you
I’m so happy to read this, Debra!
How do I substitute the sugar and brown sugar for something that’s toddler friendly??
Hi Ricca! It’d be hard to substitute both sugars in this recipe. If you’re looking for a lower-sugar alternative, search of “frozen yogurt” in my search bar and you’ll find an all-fruit option. Enjoy!
Hi! Thanks for sharing your recipe. This the best ever banana cake recipe I have made. And so easy.
I’m so happy you enjoyed the recipe, Sarah!
Kelly!
Thank you for sharing this recipe. I used a gluten-free flour and added a bit of Xanthan Gum as well as a third egg and extra banana. Omitted the chocolate this time, though, and enjoyed a thin spread of Nutella on each slice instead. Even with the slight tweaking, the Banana Bread turned out fabulous! I’m elated to add your recipe to my favorites list, especially for my gluten-free friends!
– with joy from Switzerland –
LOVE reading this, Moriah! I’m thrilled you enjoyed the recipe!
We love this recipe, I only add the half a cup of white sugar, add a little more yogurt and follow everything else and it is wonderful.
I’m so happy you’ve been enjoying the recipe, Janice!
Love this recipe! I adapted to make it lower carb and higher protein by using Almond Flour instead of regular flour and then added an extra egg. I also add some tasteless protein powder, sugar free choc-chips and pecans. Delish! :)
Awesome! I’m so glad you enjoyed the recipe, Simone!
Delicious and moist
I’m so thrilled you enjoyed the banana bread, D Brown!
No matter how i tweak this recipe to make it “healthier” (something i always do to cut down on the guilt) — e.g., 1 cup whole-wheat flour, 1 cup chickpea flour, blueberries, etc. — this recipe miraculously turns moister and more delicious when it sits overnight in the fridge. How is this possible?? Seems counterintuitive, must be the Greek yogurt. This is one of the tastiest, most versatile recipes i’ve tried for a long time. It’s banana bread for breakfast for me for the foreseeable future. Thanks, Kelly!
tried a few variations of this wonderful recipe, substituting 1 cup of some kind of whole grain flour and various add-ins. not crazy about the effects of either chickpea flour or blueberries, but this same exact recipe with the walnuts and 1 cup whole wheat flour will be my standard banana bread from now on. absolutely delicious!
Great recipe. Seems from the comments that you can tweak this just about any way you want, and it’s always delicious. I only had brown sugar in the house, so used only that, and i wanted a slightly healthier version, so did half cup all purpose and half cup wheat flour. Still delicious. Tomorrow I’m going with half cup chickpea flour, and half walnuts/half blueberries, just to keep the experiment going. I have a feeling that no matter what you do to this recipe, it’s going to be outstanding. First time I ever made banana bread, but i’m sure this will always be my go-to favorite.
My new favourite banana bread recipe, made it 4 times now (each time it comes out a little different, but always fabulous). I also use vanilla greek yoghurt as another comment mentioned, as that’s what I usually have around, and it’s perfect in this recipe. Great texture and doesn’t sink after cooling.
Love this recipe! Nice moist banana bread
This was very good! I used toasted walnuts and Oikos Greek vanilla yogurt. My only change was to bake it in two smaller loaf pans. I’ll definitely make this again.
So glad you enjoyed the recipe!
Can I use some buttermilk in this recipe?
Absolutely! Just swap it in for the Greek yogurt.
This is the second time that I’ve made this recipe . Yummm !! VERY moist and has a robust flavor , sweet but yet not to sweet . The first time I fixed it I only had vanilla flavored yogurt . Think it was even better . Hard to get baked in the middle , but covered it with foil and baked another 10 min . Funny about how to store leftovers . NONE left at my casa . Lucky if it makes it till the next day . Try it – it’s DELISH ♥️
So glad you are enjoying it, Tammie!
The nutrition info is per serving, correct?
Yes :)
I used sweetner instead of both sugars in recipe and this cake was perfect!
This cake turned out exactly right even though I only used 2 small bananas .I only had white chocolate drops and didn’t add nuts only because I didn’t have any , and I only had olive oil.
The cake was Still delicious and you can always lightly butter it when its cold to make it even more delicous and a bit naughty .
I’m so happy you enjoyed the recipe, Dawn!
I’ve made many banana bread recipes, and this is the best one I’ve made. It’s super moist, and I even reduced the sugar a bit. Outstanding recipe, thank you!
You are so welcome, Faith! I’m thrilled you enjoyed the recipe!
This is my new favorite banana bread recipe :) Thank you! I used vegan yogurt (made from mixing a can of coconut milk with two probiotic capsules) and mixed some cacao nibs in with the walnuts.
AMAZING! I’m thrilled you enjoyed the recipe, Laurie!
Interesting! I was not aware of vegan yogurt.