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 life 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.
Hi, can I substitute the flour with coconut flour?
Hi Claudine! I’ve never made banana bread with coconut flour so unfortunately, I can’t weigh in on what the results would be. Let me know if you give it a shot.
Quick question- is the estimated nutrition info for the whole loaf or 1 piece, thanks?
Hi Kassandra! The estimated nutritional info is for one serving. :)
Hi Thanks for this great receipe. I used coconut yoghurt in my cake and it was delicious. Cut the sugar by 1/3 and it was sweet enough from the banana and coconut yoghurt .
Thanks again
You are so welcome, Kiran! I’m glad you enjoyed the recipe!
Best Banana bread ever!!!!
Woohoo! I’m so thrilled you enjoyed the recipe!
The best banana bread out there! Thank you for this easy to follow but oh so delicious recipe!
You are so welcome, Thandie! I’m thrilled you enjoyed the recipe!
Hi! Love this recipe!! I’ve made it a bunch of times and was wondering if anyone had a guestimate for the baking time if I made it into muffins and roughly how many it would make… Also will be sad to lose the beautiful browning that comes with making it in an actual loaf pan :(
Hi Cat! I’d start checking the muffins around the 18-minute mark and it’ll probably yield ~16 muffins. Let me know how they turn out!
I’ve tried many recipes… this is the best one!
I’m so thrilled to read this, Dee!
Hi, I made this cake and added fresh Blueberries and Pecans. I converted it to Gluten Free as I’m Coeliac. It was wonderful.
Thank you.
Definitely making it again.
Awesome! I’m so glad you enjoyed the recipe, Catherine!
Easy recipe…smells good! just waiting on the baking to do a taste test!
I hope you enjoy the banana bread, Sharon!
Thank you Kelly for this recipe , this is the first recipe of banana bread that my whole family approves of.The bread was finished even before it cooled completely and every one loved it . I just used the light brown sugar for the quantity mentioned in the recipe and an extra banana( 4 bananas ), its perfect!!
I’m so thrilled your family enjoyed the recipe, Parul!
I was short on all purpose flour so I used 1 ½ cups all purpose and ½ cup of oatmeal flour (oats pulsed in a food processor until flour consistency).
I also only had vanilla Greek yogurt so I used that.
My sons loved this banana bread and they usually don’t care for it.
This recipe has been required to be made again!
Woohoo! I’m so thrilled to read this, Nicole!
What an excellent and forgiving recipe. Only had two large bananas, so substituted the third with even more yoghurt. This worked a treat, because we prefer our desserts not too sweet, and our bananas were well ripened, providing sufficient sweetness. We used 1/4 cup granulated sugar, and 1/4 cup brown sugar. For added texture, we used a mixture of all purpose, cake and bread flour. Threw in a cup of chopped walnuts and almonds. Baked in an 8×8 pan and bread was gone in a day. Thank you, from sunny Singapore!
Love reading this, Bella!