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.
Best one I’ve tried and I’ve tried a lot!
AMAZING! I’m so thrilled you enjoyed the recipe, Vince!
Thanks for the recipe! So yummy. My everlasting hang-up about naner bread is the middle taking too long to cook. I’m sure it’s me, but I don’t know what exactly it is. 70 minutes in a glass Pyrex 9×5 pan and the sides were chewy; middle perfect. Is it the glass or some hidden curse causing the ends of all my banana breads to end up as bird food?
Hi Jana! Glass is much slower to heat than metal. I’d suggest using a metal baking pan.
making now for the 2nd time. only have small eggs so using 3. Hope it turns out a excellent as first loaf.
I’m thrilled you’ve been enjoying the recipe, Linda!
My 11 year old said :This is the best banana bread I’ve eaten ,hehe!
This recipe is a keeper.
Thank you:)
WOWZA! This is what I love to read, Elize!
I’ve made this twice now and my boyfriend, our guests and I love it!
I’ve put pecans and some banana slices, and also demerara sugar and a sprinkle of flaky sea salt on top.
The crust becomes crispy and the salt just completes this so deliciously, I highly recommend you trying it!
Thank you for this great and easy recipe.
You are so welcome, Lisa! I’m thrilled you’ve been enjoying the recipe!
This is my go-to banana bread. It always turns out perfect.
Love reading this! I’m so thrilled you’ve been enjoying the recipe!
I’m excited to try this – if I wanted to make muffins instead would you recommend changing the bake time?
Hi Jackie! 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!
Made it today. After trying so many banana bread recipes this is by far the best.
Thanks very much for sharing :D
Anne
So thrilled you enjoyed the recipe, Anne!
Make this recipe once a week! I use whatever Greek yogurt I have … used blueberry yogurt this last time and it was amazing! Also
Add chocolate chips … my
Kids eat it all in one day
AMAZING! I’m so happy your family has been enjoying the recipe, Michele!
I have made this recipe several times and everyone thinks it is great….works well mixing Walnuts and Chocolate chips!
Love that combo, Joseph! I’m so glad you’ve been enjoying the recipe!
This is my goto recipe, it rocks!! Been experimenting with different flavors of yogurt, so far Aldi honey vanilla greek or salted caramel are the winners. I even used sour cream once and it was delish.
Thanks for being our new after school snack- family loves it!!
LOVE reading this, Caroline! I’m so thrilled your family has been enjoying the recipe! Salted caramel sounds AMAZING!
I’ve tried a few banana bread recipes and this one is by far the best! Already have made it twice. Thank you!!
Love reading this, Debbie! I’m so thrilled you’ve been enjoying the recipe!
I made mine with coconut sugar, monkfruit, some coconut flour, coconut oil…I’m sure somewhere in those substitutions, I messed up but I was craving some banana bread …thank you for providing the recipe..
You’re so welcome, B. :)
Good recipe that is low in saturated fat for people who need to watch their cholesterol levels.
The cake is moist and not too sweet. I used whole wheat flour instead, 1/2 cup sugar and added diced apple to the batter. It was perfect for breakfast or a snack.
Love your addition of diced apple, Betty! I’m so glad you enjoyed the recipe!
Absolutely wonderful recipe. Perfect ingredients, moist and full of flavor!
Thank you!
You are so welcome, Ricky! I’m thrilled you enjoyed the recipe!
I loved this very moist bread. I used almond and oat flour, along with wheat flour. I added natural coconut flakes and walnuts with semisweet chocolate chips, an extra egg and an extra banana. I also used almond yogurt.. Very good
YUM! I’m so glad you enjoyed the banana bread, Kate!
Wonderful recipe! We reduced the sugar by 1/4 cup and we did add in the optional cup of chocolate chips
Yay! I’m thrilled you enjoyed the recipe, Jenni!
Excellent recipe that is moist and delicious!
I’m so glad you enjoyed the recipe, Paula!
I like to make without eggs you mentioned replace eggs for flex seeds how much flex seeds should be used . Can we use flex seeds powder.
Hi Sanyo! To make one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. You will need two flax eggs for this recipe. I haven’t made this recipe using a flax egg so I’m not sure what the results will be, but let me know if you give it a shot!
How could you call this a healthy alternative with that much sugar and just all purpose flour?
Hi Sid – I don’t claim this to be a healthier alternative, just one that has more moisture and a little added protein from the Greek yogurt.