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.
I make this all the time and it is the best banana bread we have ever tasted. I switch it up every time I make it but, what we really like is adding cranberries and chocolate chips. The cranberries are tart and the sweetness from the chocolate is really nice.I will also add chopped walnuts but it’s not necessary.GREAT recipe!
Thank you!
Silvia
You are so welcome, Silvia! I’m thrilled you’ve been enjoying the recipe!
Made this for the first time, and it came out absolutely AMAZING. It is SO good. The Greek yogurt is the perfect touch. I can’t wait to make it again!
Woohoo! I’m so happy you enjoyed the recipe, Beth!
I haven’t baked in years & had some very ripe bananas & luckily all the ingredients in the pantry. I added some chopped dates as per hubbys request as I made it for him. Wow it’s fabulous. I nicked a tiny end bit to try & loved it. Thanks for the recipe.
You are so welcome, Delrene! I’m thrilled you and your husband enjoyed the banana bread!
It’s in the oven right now! I didn’t have vegetable oil so I even swapped with olive oil. I also add an espresso shot, dashes of ginger, dash of all spice, some white chocolate chips and a smidgen of maple syrup.
Basic I remixed your original. Hopefully it comes out good
Thank you for the recipe.
Can’t wait to read your results, Shawn! Enjoy!
Best banana bread ever ♥️
Woohoo! I’m so happy you enjoyed the recipe, Tania!
So good! Not so sweet!
I’m so glad you enjoyed the recipe, Betsy!
This recipe is amazing! Definitely try it. We use pecans and chocolate chips in ours. Always turns out delicious!
YUM! I’m so happy you’ve been enjoying the recipe, Theresa!
Extremely delicious ❤️
I’m so happy you enjoyed the recipe, Ammara!
I’ve been baking for over 50 years, and this is definitely the BEST tasting banana bread recipe I have made
WOWZA! I’m so thrilled you enjoyed the recipe, Jacquie!
Delicious!!! Very moist! My husband asked why I didn’t make 2 loaves. So 2 loaves in the oven now.
Woohoo! I’m so glad you and your husband enjoyed the banana bread, Paula!
Easy and delicious Banana bread recipe!! My family really enjoyed it.
I’m so happy to read this, Maria!
Love this recipe. I use it as a base to make zucchini bread and pumpkin bread as well. I use Splenda (I add a teaspoon of molasses) and 1/2 cup of unsweetened applesauce instead of oil. Always turns out great!
Awesome! I’m so happy you’ve been enjoying the recipe, Mary!
I doubled the recipe and made 3 8 inch loaves. We are enjoying one today (YUM!!) and I have the other 2 in the freezer for the next time I am craving banana bread. I didn’t add nut or chocolate but we loved the bread. Super easy and used up some plain yogurt too.
Awesome! I’m so glad you enjoyed the recipe, K!
Wonderful recipe! Super moist and tasty!
I’m so glad you enjoyed the recipe, Esther!