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.
Watch how easy this recipe comes together:
How to Make Banana Bread with Greek Yogurt (No-Fail Recipe!)
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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.
- ★ 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.
So delicious and easy! I did not realize I only had one egg left, so I substituted it with an extra 1/4 cup of Greek yogurt. I used 1/4 cup of white sugar because my bananas were very ripe and sweet, and I like my desserts to be not too sweet. It was just the right amount of sweetness, so moist, rose quite a bit, and so fluffy! I also added dark chocolate chunks. Next time will try making it with full fat Greek yogurt! Thank you for the awesome recipe :)
So glad you enjoyed it, Fiona!
Ive been on a baking this for this past 6 months. I have tried every banana bread recipe I run crossed. This is the best. I’ve made it several times and it always turns out perfect!
Thank you for sharing it!
Love reading this, Kathryn!
This banana bread is incredibly moist and dense! I added cinnamon chips (Hersey’s) the first time and tonight I added chocolate chips! Cannot wait to take the first bite.
So glad you enjoyed it, Kelly!
A good recipe. With ripe bananas sugar can be reduced by half
So glad you enjoyed it!
Pleasant aroma filling my house and a baked masterpiece in my kitchen. I made a few adjustments to make it more similar to my favourite Hummingbird Bakery banana loaf recipe. This involved mixing the sugar and eggs together first, then adding the wet ingredients, then the dry ingredients plus some cinnamon and ginger. Ended by mixing in browned butter instead of oil and then chopped milk chocolate. Can’t wait to share this with my family!
So glad you enjoyed it, Chanelle!
This worked perfectly! So soft and moist. I double the recipe, made one banana bread and then banana choc chip muffins. Massive hit with the kids!
So glad you enjoyed it!
This one is a keeper!! Everyone who has had a taste just loves it!
Is it suggested to use the same recipe in a bread maker?
Hi! I haven’t tried this in a bread machine so I’m not sure.
Cooking for one so I’d love to make this in mini loaves where I can freeze some for later. How do you suggest I alter the cooking time for the smaller loaf pans?
So glad you asked, Danelle! We have a mini loaf recipe, which I’ve linked here: https://www.justataste.com/mini-banana-bread-loaves-recipe/
This one is a keeper!! Everyone who has had a taste just loves it!
So glad you enjoyed it, Dee!