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.
Absolutely delicious! I used avacodo oil and half a cup of sugar. My daughter said it was so delicious and I should sell it . She has requested for me to make it every week…my 4th time tonight.
Thank you!
Love reading this!
I have made this recipe many times now. I use chopped walnuts & pecans in the cake and then scatter both chopped nuts on the top of the cake with some choc chips.
It freezes well too. I individually freeze the slices and take out when unexpected visitors pop in. It’s delicious and always a hit.
So glad you’re enjoying it, Ronda!
Easy recipe. Turned out looking just like the picture. I added 1/4 tsp nutmeg and it turned out moist and delicious!
So glad you enjoyed it, Glenda!
Can I replace the vegetable oil with butter or olive oil if that’s all I have?
Absolutely! Either works :)
Hi! Great recipe!
Do you think I can marmorize it?
If I add cocoa powder to one part of the dough, what wet ingredient should I add to keep the right moisture?
Would love your input!
Thank you!
Hi Valeris! I don’t understand the question. What do you mean by “marmorize?”
Great recipe! I added 1 scoop of vanilla protein powder, instead of the 2 1/2 teaspoons vanilla extract(this is because this protein powder vanilla taste is overpowering) and it was just perfect!
I just have a question regarding the nutrition facts. It doesn’t say if those are the calories per serving or for the whole loaf so I am here wondering if I am eating 390 cal per serving or just around 50. If someone could please clarify that before I eat the whole cake by myself, I’d appreciate it
Thank you so much for this amazing recipe. I’ll be doing it again!
So glad you enjoyed it, Alexa!
Great Recipe, even without nuts or chocolate. :)
The calories are per serving.
So glad you enjoyed it, Jackie!
I stumbled upon this recipe on Pinterest over the weekend and decided to try it with a small tweak. I swapped out the vegetable oil for coconut oil, and it turned out amazing. It had a wonderfully moist and fluffy texture with a perfectly crispy crust straight out of the oven. Needless to say, it disappeared in no time!
So glad you enjoyed the recipe, Tanya!
My search for the best banana bread is finally over!
So glad you’ve found The One ;)
Hi! Any chance you could share the original version of this recipe that had olive oil and honey. It has been my go to for years and I think I have it memorized but would love to have it on hand again.
Thank you!
Hi Annelise! This is the original recipe that hasn’t changed. I don’t have a banana bread recipe that uses honey, but I do have several made with olive oil. You can search for “banana bread” in the search bar and you’ll find more than a dozen options!
Deeeelish! I used Kodiak mix instead of flour to add a little protein. Chopped up some dark chocolate instead of chips. It is a great recipe and I will definitely make again!
So glad you enjoyed it, Tara!
I have made this multiple times and it is awesome! My family loves it (especially with chocolate chips)
So glad you’re enjoying it, Kristin!
I used only walnuts and it turned out totally delish! I’ll get the chocolate chips next time.
So glad you enjoyed the recipe, Myriam!
New favorite banana bread recipe. Highly recommend!
Glad you enjoyed it, Enid!