Add a protein punch (plus extra moisture!) to everyone’s favorite quickbread with a top-rated recipe for Greek Yogurt Banana Bread.

Slices of banana bread stacked on top of each other with bananas in the background

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.

A close-up, top-down view of banana bread made with nuts and chocolate chips

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!

Glass bowls containing the ingredients to make Greek Yogurt Banana Bread

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).

A glass bowl with banana bread batter, chopped nuts and chocolate chunks

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.

A close-up view of banana bread made with Greek yogurt, pecans and chocolate chunks

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Breakfast

Greek Yogurt Banana Bread

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4.91 from 87 votes
Slices of banana bread stacked on top of each other with bananas in the background
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8 servings

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 life 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.


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Nutrition

Calories: 309kcal, Carbohydrates: 53g, Protein: 5g, Fat: 8g, Saturated Fat: 6g, Cholesterol: 41mg, Sodium: 303mg, Potassium: 224mg, Fiber: 1g, Sugar: 25g, Vitamin A: 90IU, Vitamin C: 3.9mg, Calcium: 26mg, Iron: 1.8mg

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Comments

  1. great, simple, goofproof recipe. I cup back on the sugar a tiny bit since my bananas were nearly black (so very sweet!) and added a pinch of cinnamon and nutmeg. Very yummy. Thanks!

  2. Alrighty — reading the comments has convinced me that I need to make this recipe! Wish me luck :) Also, I love the way your site looks – it’s very appealing.

  3. 5 stars
    This recipe was so good! My whole family loved it! I used Greek vanilla yogurt because it’s what I had and was amazing!

  4. 5 stars
    This has become of go to recipe for banana bread. After a long search of trial and error i have finally found the perfect one. Thank you so much!

  5. 5 stars
    I’m on that healthy eating plan that’s a bit like mooN ;) Used wholeweat flour, stevia, coconut nectar, fat free yoghurt and coconut oil. It’s amazing! Pretty much completely “green” and it felt induldgent.

  6. Hello! Dear.

    Could you tell me how long will this banana cake stay fresh? even how i can wrap for that.

    Great Recipe

    1. Hi! The banana bread will last up to a few days when stored in an airtight container at room temp. However, if you want to extend the shelf life, I suggest storing it in the refrigerator (it’ll last up to a week). :)

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