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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- 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
- 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.
I’ve been looking for a banana bread recipe that is moist and not too sweet. This is it! Every one that I gave a slice to loved it. All wanted the recipe. I added chocolate chips. I’m not a baker,but this recipe is so easy to whip up in no time. I used vanilla Greek yogurt in place of adding vanilla. The result was delicious!!!
This is what I love to read, Wanda! I’m so thrilled you enjoyed the recipe!
Delicious!!!!! Great recipe! I always use applesauce instead of oil or butter when I bake and it comes out even moister and better for you.
So glad you enjoyed the recipe!
This is one of my absolute favorite. The yogurt makes this pop.
I’m so thrilled you’ve been enjoying the recipe, Kathleen!
I kept coming back to the recipe to make it. Love it. my granddaughter love it with added extra blueberries. we called it blueberries dark chocolate banana bread. I also cut out the sugar, kept light brown sugar in as your recipe indicated, and use either avocado, or olive oil.
Thank you for your recipe
You are so welcome, Maria! I’m thrilled you and your granddaughter have been enjoying the recipe!
I can’t tell you how many times I have used this recipe. It has turned out fantastic every time. Today I made a triple batch using a whole grain flour and less sugar,using only the brown sugar. Loaf is so moist and delicious! My diabetic husband is very happy!
This is what I love to read! I’m thrilled you’ve been enjoying the recipe!
This bread has a very nice texture and moisture level. I always use the optional walnuts. Simple to make and very flavourful. Definite hit with my family and friends.
Awesome! I’m so thrilled you’ve been enjoying the recipe, Don!
By far the BEST banana bread I’ve ever made. Super tasty and baked perfectly Thank you
You are so welcome, Anne! I’m thrilled you enjoyed the recipe!
So far the best banana bread I made. Thank you.
So glad to hear that, Nata!
Delicious! Thank you. Made with chocolate chips for my son.
You are so welcome, Jenifer! I’m so glad you enjoyed the recipe (I hope your son enjoyed it, too!). :)
Can i make this without using parchment paper
Hi MaryJoy! That’ll work if you generously grease your pan with cooking spray or butter and then sprinkle a bit of flour all over the baking pan. Shake and roll the flour around so that it sticks to the grease. You want the flour to stick evenly and then tap out any excess.
Thanks for this awesome recipe. I just finished baking a loaf and it’s almost gone. It tasted so nice and was moist. I didn’t use white sugar at all and used 3/4 cup of brown sugar instead. I also improvised with the Greek yoghurt. I didn’t have plain greek yoghurt. I used some Greek yoghurt that was supposed to be plain at the top with a base of peach and mango puree at the base to be mixed when consuming. Somehow, the plain portion was already tasting of peach and mango without having mixed them together. I used it like that and the taste was still great.
I will definitely be sticking with your recipe. I’ve tried so many but none tastes so well as this. I’m so happy I discovered it.
You are so welcome, Tilly! I’m thrilled you enjoyed the recipe!
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