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.
Amazing… My husband loved it so much that I only had a slice, and he ate the rest in one day… I am trying to get him to stop eating boxed snacks so this lit up his world. Thank you for sharing this..
LOVE reading this, Amanda!
This is so easy and tasty. Slight changes, Truvia for sugar, and sub applesauce for oil. It is in the oven again for the second time this month.
So glad you enjoyed it, Miller!
Really easy and tasty. I added walnuts.
So glad you enjoyed it, Lisette!
ANy recipe change to make muffins with this? Thanks!
Hi Suzy! I have an amazing Greek Yogurt Banana Muffins recipe if you search for it on the site here. Enjoy!
Hey Suzy!
I just made this recipe, added them to 18 cupcakes and baked for 25-30 minutes!
I gave this recipe five stars; it is moist and delicious! I added a generous 1/2 tsp. nutmeg and a tablespoon of cinnamon. My husband asked me to make it again, and he is not usually a fan of banana bread.
Love your recipes but here in the UK we have no idea of how much a cup measures
We use lbs and ounces or metric measure.
So would be useful to have a correct measurement please.
Can it be a layered cake as well?
Sure!
Love it
So glad you enjoyed it, Donny!
Amazing! your recipe is my go to no fail/ found during pandemic loved by all. Thank you so much gifted many times always appreciated.
It’s so much more than banana bread, I have used a Bundt tin and a loaf tin either works.
Thank you.
Eunice
Love reading this, Eunice! Thanks!
Everyone lucky enough to get a slice really enjoyed it. Have now discarded my old banana bread recipe I’ve made for years. This one is yummy!
So thrilled to read this, Audrey!