Greek Yogurt Banana Bread

from 251 votes

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

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.


Greek Yogurt Banana Bread

Add a protein punch (plus extra moisture!) to everyone's favorite quickbread with a top-rated recipe for Greek Yogurt Banana Bread.
Author: Kelly Senyei
4.94 from 251 votes
Slices of banana bread stacked on top of each other with bananas in the background
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings


  • 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


  • 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!


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


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

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.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Really good! I reduced the white sugar to 1/3 c and I’d say it’s just right for breakfast-level sweetness.

    Around the 50-minute mark I covered the top with foil, as it was looking quite browned but the inside still needed another 10 min. Turned out perfectly. This will be my go-to banana bread recipe from now on. Thanks :)

  2. 5 stars
    Now our family favorite. We add lots of chopped nuts and dried fruit, and substitute sour cream for yogurt, depending on what we have on hand. Served it thick sliced soaked with a generous dash of rum for an emergency desert and it was great.

      1. 5 stars
        I made this x3 (I had a lot of bananas)
        One was strawberries and blueberries
        One was chocolate chip and one was raspberry and blackberry. All of them came out perfect and so delicious.

    1. Hi Ricca! It’d be hard to substitute both sugars in this recipe. If you’re looking for a lower-sugar alternative, search of “frozen yogurt” in my search bar and you’ll find an all-fruit option. Enjoy!

  3. Kelly!
    Thank you for sharing this recipe. I used a gluten-free flour and added a bit of Xanthan Gum as well as a third egg and extra banana. Omitted the chocolate this time, though, and enjoyed a thin spread of Nutella on each slice instead. Even with the slight tweaking, the Banana Bread turned out fabulous! I’m elated to add your recipe to my favorites list, especially for my gluten-free friends!

    – with joy from Switzerland –

  4. 5 stars
    We love this recipe, I only add the half a cup of white sugar, add a little more yogurt and follow everything else and it is wonderful.

  5. 5 stars
    Love this recipe! I adapted to make it lower carb and higher protein by using Almond Flour instead of regular flour and then added an extra egg. I also add some tasteless protein powder, sugar free choc-chips and pecans. Delish! :)

  6. 5 stars
    No matter how i tweak this recipe to make it “healthier” (something i always do to cut down on the guilt) — e.g., 1 cup whole-wheat flour, 1 cup chickpea flour, blueberries, etc. — this recipe miraculously turns moister and more delicious when it sits overnight in the fridge. How is this possible?? Seems counterintuitive, must be the Greek yogurt. This is one of the tastiest, most versatile recipes i’ve tried for a long time. It’s banana bread for breakfast for me for the foreseeable future. Thanks, Kelly!

  7. 5 stars
    tried a few variations of this wonderful recipe, substituting 1 cup of some kind of whole grain flour and various add-ins. not crazy about the effects of either chickpea flour or blueberries, but this same exact recipe with the walnuts and 1 cup whole wheat flour will be my standard banana bread from now on. absolutely delicious!

  8. 5 stars
    Great recipe. Seems from the comments that you can tweak this just about any way you want, and it’s always delicious. I only had brown sugar in the house, so used only that, and i wanted a slightly healthier version, so did half cup all purpose and half cup wheat flour. Still delicious. Tomorrow I’m going with half cup chickpea flour, and half walnuts/half blueberries, just to keep the experiment going. I have a feeling that no matter what you do to this recipe, it’s going to be outstanding. First time I ever made banana bread, but i’m sure this will always be my go-to favorite.

  9. 5 stars
    My new favourite banana bread recipe, made it 4 times now (each time it comes out a little different, but always fabulous). I also use vanilla greek yoghurt as another comment mentioned, as that’s what I usually have around, and it’s perfect in this recipe. Great texture and doesn’t sink after cooling.

  10. 5 stars
    This was very good! I used toasted walnuts and Oikos Greek vanilla yogurt. My only change was to bake it in two smaller loaf pans. I’ll definitely make this again.

  11. 5 stars
    This is the second time that I’ve made this recipe . Yummm !! VERY moist and has a robust flavor , sweet but yet not to sweet . The first time I fixed it I only had vanilla flavored yogurt . Think it was even better . Hard to get baked in the middle , but covered it with foil and baked another 10 min . Funny about how to store leftovers . NONE left at my casa . Lucky if it makes it till the next day . Try it – it’s DELISH ♥️

  12. 5 stars
    This cake turned out exactly right even though I only used 2 small bananas .I only had white chocolate drops and didn’t add nuts only because I didn’t have any , and I only had olive oil.
    The cake was Still delicious and you can always lightly butter it when its cold to make it even more delicous and a bit naughty .

  13. 5 stars
    I’ve made many banana bread recipes, and this is the best one I’ve made. It’s super moist, and I even reduced the sugar a bit. Outstanding recipe, thank you!

  14. 5 stars
    This is my new favorite banana bread recipe :) Thank you! I used vegan yogurt (made from mixing a can of coconut milk with two probiotic capsules) and mixed some cacao nibs in with the walnuts.

  15. 3 stars
    Not bad, but lacking in banana flavor. Not sure I would make it again, but will definitely enjoy this batch.

    1. For a stronger banana flavor, using bananas with dark brown spots or letting them ripen further can make a significant difference in taste. Very ripe bananas have a sweeter and more pronounced banana taste, which can enhance the overall flavor of the banana bread.

  16. 5 stars
    I have made so many different banana bread recipes over the years. Sometimes even setting up side by side taste tests. This is my families favourite recipe. Kudos.

  17. I have two left over bananas and may want to use this recipe again, what can I do to substitute the third banana or would I need a different recipe?

    1. Hi! You can still make this recipe, just replace the missing banana with 1/2 cup applesauce or pumpkin purée. Enjoy!

  18. 5 stars
    I made this for the first time today and the kids loved it. It’s a keeper, super moist and flavorful. Thank you

  19. 5 stars
    I have been making this recipe for the last few years now, it’s just like the recipe my mom would use accept she would use sour cream in stead of Greek yogurt which I prefer the Greek yogurt but I also add Chocolate chips and peanut butter chips to my version.

  20. Please can you put centigrade oven temperature and metric measurements for those of us in Europe

    1. Hi Alison! I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)

  21. I’m very excited to make this! How long would I bake if I were to make this into muffin form? Or mini loaves??

    1. Hi Kelly! I’d start checking the muffins around the 18-minute mark and it’ll probably yield ~16 muffins. For mini loaves, I’d start checking them around the 25-minute mark. Enjoy!

  22. 5 stars
    Just made this today and WOW! I’ve made a lot of banana bread with lots of different recipes but this one is by far the best! It’s soooo moist and so good! I wrote the recipe down on a recipe card (old school) so I don’t forget it. I didn’t have buttermilk so I was just looking for a recipe that used yogurt instead. Thank goodness I stumbled upon this one!

  23. 5 stars
    If I wanted to add strawberries, or something that brings extra moisture, would I have to lessen the amount of yogurt or/and oil? Or would I just have to bake for a longer time? Thanks

  24. 5 stars
    Tried this recipe and added a bit of cinnamon it was SUPER DELICIOUS!! thank you so much! I’ve been trying to find alternatives to baking powder since lots of it contains aluminum. This Greek yogurt recipe was exactly what we needed. Thank you so much ✨

  25. Don’t know how many times I’ve made this recipe over the years (even before Covid) that I have already memorized it. I substitute the yoghurt with homemade kefir, and sometimes add almond slivers and it turns out great! This is probably gonna be the only banana bread recipe I will make for the rest of my life, and I just wanted to say (a belated) thanks! Better late than never! :)

  26. 5 stars
    Second time making this, great base recipe! I used apple sauce instead of sugar and coconut oil instead of veg oil but love how you can play around w ingredients according to what you have on hand. Made it with berries, dark chocolate and almonds the first time and now with oats, cinnamon, peaches and dark chocolate

  27. 5 stars
    Love this recipe! It’s my go to for banana bread! The only swap I make is I use blueberries instead of nuts or choco chips

  28. 5 stars
    This is a great recipe ! Forgive me, I tweaked this recipe using 1/2 cup yogurt and
    added 1 heavy table spoon Banana Liquor.

    Everyone just loves this and I always just use Pecans or Walnuts i will have to add chocolate bits sometime..

  29. 5 stars
    Very good recipe ! I added 1/4 extra cup of Vanilla Greek Yogurt and omitted one banana. Instead of chocolate chips or walnuts (I did not have any at the time), I used a mixture of 1/4 cup of brown sugar and 1 teaspoon of cinnamon. I placed the mixture on top of the loaf prior to baking.

  30. 5 stars
    Great recipe – I’ve made this bread several times and it never disappoints :) Thank you for sharing such a great recipe

  31. 5 stars
    I was looking for a banana bread recipe that added Greek yogurt (and also chocolate chips)- this recipe did not disappoint!

  32. 5 stars
    Thankyou so much for this recipe. This banana bread happened to be the best I’ve made to date :) only change was substituting oil for Apple sauce..Added in 1/2 cup choc chips, 1/2 cup of walnuts! Amazingly moist and delish!!

    1. 5 stars
      I half the amount of white sugar and sometimes also add baking powder to mimic my other banana bread recipe that uses milk. I love the Greek yogurt swap. I usually make up to 18 muffins, depending on how full I fill them. About 20 minutes at 350. A family favorite!!

  33. Yes, you need a 9-inch pan for it. Smaller ones are too small, unless you leave the nuts out. VERY good! I used half-and-half barley flour (cause there it was) and bread flour (to make up for barley flour’s weakness) — it came out very nice.

  34. 5 stars
    So good! I dont have a lot of experience baking but this recipe is very easy to follow. I used Splenda instead of sugar and a mix of chocolate chips and walnuts. My apartment smells delicious.

  35. 5 stars
    This was similar to my mom’s favorite banana bread recipe but better! I love it. Just made it again! Thank you!

  36. 5 stars
    I’ve been looking for a banana bread recipe that is moist and not too sweet. This is it! Every one that I gave a slice to loved it. All wanted the recipe. I added chocolate chips. I’m not a baker,but this recipe is so easy to whip up in no time. I used vanilla Greek yogurt in place of adding vanilla. The result was delicious!!!

  37. 5 stars
    Delicious!!!!! Great recipe! I always use applesauce instead of oil or butter when I bake and it comes out even moister and better for you.

    1. 5 stars
      Yes ! Apple sauce makes it incredibly moist along with the lovely yoghurt in this recipe. love it

  38. 5 stars
    I kept coming back to the recipe to make it. Love it. my granddaughter love it with added extra blueberries. we called it blueberries dark chocolate banana bread. I also cut out the sugar, kept light brown sugar in as your recipe indicated, and use either avocado, or olive oil.

    Thank you for your recipe

    1. You are so welcome, Maria! I’m thrilled you and your granddaughter have been enjoying the recipe!

  39. 5 stars
    I can’t tell you how many times I have used this recipe. It has turned out fantastic every time. Today I made a triple batch using a whole grain flour and less sugar,using only the brown sugar. Loaf is so moist and delicious! My diabetic husband is very happy!

  40. 5 stars
    This bread has a very nice texture and moisture level. I always use the optional walnuts. Simple to make and very flavourful. Definite hit with my family and friends.

    1. Hi MaryJoy! That’ll work if you generously grease your pan with cooking spray or butter and then sprinkle a bit of flour all over the baking pan. Shake and roll the flour around so that it sticks to the grease. You want the flour to stick evenly and then tap out any excess.

  41. 5 stars
    Hi Kelly,

    Thanks for this awesome recipe. I just finished baking a loaf and it’s almost gone. It tasted so nice and was moist. I didn’t use white sugar at all and used 3/4 cup of brown sugar instead. I also improvised with the Greek yoghurt. I didn’t have plain greek yoghurt. I used some Greek yoghurt that was supposed to be plain at the top with a base of peach and mango puree at the base to be mixed when consuming. Somehow, the plain portion was already tasting of peach and mango without having mixed them together. I used it like that and the taste was still great.

    I will definitely be sticking with your recipe. I’ve tried so many but none tastes so well as this. I’m so happy I discovered it.

  42. 5 stars
    This is one of the better banana bread recipes I have made! I have made a lot it’s delicious, easy with simple ingredients. I LOVE IT!!

      1. 5 stars
        Love how this cuts the regular canola oil amount in half by using the Greek yogurt!
        I only did the 1/4 cup brown sugar (no white sugar needed) and it turned out sweet enough for me.
        Great recipe!

  43. 5 stars
    I have a glass loaf pan. Do I need to lower the temp and increase the baking time?

    1. Hi Susan! The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. I recommend checking the bread frequently after the 50-minute mark for doneness with the good ol’ toothpick-inserted-in-center-of-loaf-comes-out-clean test.

  44. Two questions before I attempt this recipe. Can I omit the sugar completely? Would regular yogurt work, Greek yogurt is difficult to find where I am!

    1. Hi Sylvie! Sugar is an essential ingredient for providing the right moisture and texture. You could try reducing it by a small amount (25%). And regular yogurt works!

  45. 5 stars
    Made this tonight and added about a half cup of chocolate chips. It was delicious!! It is now my go-to banana bread recipe. Thank you!

  46. 5 stars
    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!

  47. 5 stars
    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!

  48. 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.

    1. 4 stars
      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.

  49. 5 stars
    This recipe is amazing! Definitely try it. We use pecans and chocolate chips in ours. Always turns out delicious!

  50. 5 stars
    I’ve been baking for over 50 years, and this is definitely the BEST tasting banana bread recipe I have made

  51. 5 stars
    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!

  52. 5 stars
    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.

  53. 5 stars
    I usually suck at making banana bread for some reason but this one turned out amazing! I swapped out the oil for 1/4 cup more Greek yogurt (which was vanilla flavoured already, so I omitted the vanilla in the recipe) and the brown sugar for coconut sugar. And I added chocolate chunks! But despite those changes, the banana bread was incredible and I’m so happy I have a go-to recipe now. Thank you!

  54. So today I made the Greek Yoghurt Banana Bread and it was as good as they say it was.
    I didn’t adjust the recipe in any way and I made them into Mini Bar Loaves.
    Great recipe Thankyou now on my rotation especially for school lunch boxes.

  55. 5 stars
    I love baking banana bread, this recipe is one of the best I have tried.
    Moist and tasty! Thank you very much for this recipe!

  56. 5 stars
    I don’t make sweet things very often ( because I eat them!) but felt comfortable making this because after all it has bananas, nuts and yogurt. It was AMAZING! About to make it again for friends this time. This is a keeper.

  57. 5 stars
    Excellent recipe!!! Prepared it exactly as specified; folded in flour mixture in additions of 1/3 to the moist ingredients, but only until fully incorporated, careful not to “over-blend”. Added 1c toasted, chopped walnuts. Came out lighter than the average banana bread and wasn’t overly sweet!
    Thank you for sharing this recipe—a keeper!

  58. 5 stars
    I love this recipe! The yogourt keeps the banana bread moist and I get some many compliments on my banana bread. I’ve tried the walnuts and chocolate chips versions and both are great.

    1. Hi Sheri! I’ve never made banana bread with almond flour so unfortunately, I can’t weigh in on what the results would be. Let me know if you give it a shot!

  59. I have made a lot of banana bread before but something was always off. This was soooo amazing I can’t stop eating it! Thank you!

  60. Would this freeze well? I’m thinking of making it for my sons weekday breakfast and thought I could defrost daily.

  61. 5 stars
    Best banana bread recipe ever! Following the advice of other reviewers I increased the yoghurt ratio, as well as adding choc chips as per Kelly’s recipe.
    So much moister and healthier than using butter.

  62. 5 stars
    Perfect, so easy and moist banana bread! I only had vanilla yogurt, so used less white sugar than indicated. 60+ minutes in the loaf tin. Added 1/2 cup choc chips and 1/2 cup walnuts. Delicious.

  63. 5 stars
    Very good! I mashed up some berries from our yard and added them to the mix, making it very delicious

  64. 5 stars
    Simply delicious.
    I made it and baked in muffin cups.
    1st batch exact recipe. 2nd batch 2wks later, i made with 3/4 cornflour +1/4 regular flour.
    Oh so yummy both and moist. wish I could upload a picture.

  65. 5 stars
    HELP !! I have the mixture all ready to go but I have just discovered the oven is broken :(
    Can I cook this in the microwave some how?

    Thank you. x

  66. 5 stars
    I followed a few of the recommendations in the comments to make this a bit healthier, and it turned out sooo good! I subbed whole wheat flour, added another 1/4 c of yogurt in place of vegetable oil and used honey instead of sugar. Not too sweet and perfectly moist!

  67. 5 stars
    I have made many banana breads but this one is the best!
    I put in chopped walnuts, chocolate chips, and if I have them, whole frozen cranberries. The last time I made it, I added cocoa powder and made it chocolate. The bread is never dry and the recipe never fails. The BEST!

  68. 5 stars
    This is such any easy and low fat cake and I get to use over ripe bananas so no waste. Didn’t put choc or pecans on but will next time.

  69. 5 stars
    Nice! It’s identical to the one with sour cream and I almost always have to go out and buy sour cream when I make it, but I always have Greek yogurt in my house. This is THE best banana bread recipe out there, in my opinion, and I have tried a lot of recipes looking for a perfect one. This is it!

  70. 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?

  71. 5 stars
    making now for the 2nd time. only have small eggs so using 3. Hope it turns out a excellent as first loaf.

  72. 5 stars
    My 11 year old said :This is the best banana bread I’ve eaten ,hehe!
    This recipe is a keeper.
    Thank you:)

  73. 5 stars
    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.

  74. 5 stars
    I’m excited to try this – if I wanted to make muffins instead would you recommend changing the bake time?

    1. 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!

  75. 5 stars
    Made it today. After trying so many banana bread recipes this is by far the best.

    Thanks very much for sharing :D


  76. 5 stars
    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

  77. 5 stars
    I have made this recipe several times and everyone thinks it is great….works well mixing Walnuts and Chocolate chips!

  78. 5 stars
    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!!

    1. LOVE reading this, Caroline! I’m so thrilled your family has been enjoying the recipe! Salted caramel sounds AMAZING!

    2. I’m sure this has already been posted, but does anyone know the nutrition information on these? I can’t wait to try them tomorrow!

      1. Hi Summer! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :) I hope you enjoy the recipe!

  79. I’ve tried a few banana bread recipes and this one is by far the best! Already have made it twice. Thank you!!

  80. 4 stars
    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..

  81. 5 stars
    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.

  82. 5 stars
    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

  83. 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.

    1. 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!

    1. 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.

  84. 5 stars
    I made mini muffins with this recipe! They are so good and easier to count on WW. I added less walnuts and less chocolate chips. Next time I’ll probably leave out the chips entirely. I really had to keep an eye on them since I wasn’t sure how long they would need to bake. Pretty sure it was less than 15 minutes and they were nice and brown. Thanks!

      1. 5 stars
        I’m gluten free (so used gf flour) and have been looking for an easy banana bread recipe, tried it today and came out perfectly! Thank you :)

  85. 5 stars
    Just made this. Used 1/2 c Greek vanilla yogurt instead of adding any vegetable oil. Sprinkled the walnuts on top instead of adding to the batter. Healthy and delicious! Will definitely be making this again!

  86. 5 stars
    I used just the brown sugar as I put some raisins in with the nuts. I also used olive oil instead of vegetable oil. Turned out wonderful.

  87. Step “5.
    Remove the bread from the oven and allow it to cool completely in the pan before using the parchment paper overhangs to life [] : lift (?)


  88. 5 stars
    I cut the sugar to 1/3 C total, (I find most recipes too sweet), could maybe even go to 1/4 C total for my taste-buds next time. Overall a very tasty and easy recipe! I also added about 1/8 t chai spice and used avocado oil, and a handful of chopped pecans and a handful of dark chocolate chips.

  89. 5 stars
    This has been my go-to recipe for banana bread for over a year, now. I tweaked the recipe a bit by using vanilla-flavored Greek yogurt, coconut oil instead of vegetable oil and using less sugar (since I’m using the vanilla-flavored yogurt and adding Whole Foods dark chocolate baking chunks). I also liberally grease a glass baking dish with butter instead of using parchment.
    Great recipe!

  90. Something is off about the proportions in the recipe. For one loaf, it says I need 3 bananas=1 1/2 cups; for two loaves, it says I need 6 bananas also= 1 1/2 cups. How can it be that 3 bananas yield the same amount of cups as 6 bananas?

    1. Thank you for bringing this to our attention, Ulrike. To double the recipe, you’ll need 6 very ripe bananas or about 3 cups.

  91. 5 stars
    I absolutely love this recipe. It is super easy to make and very yummy! I love that there is an option to adjust quantity of how many batches you want. My kids loved it! I added sprinkles to the top to give it a little more colour!!

    1. Hi Claudine! I’ve never made banana bread with coconut flour so unfortunately, I can’t weigh in on what the results would be. Let me know if you give it a shot.

  92. 5 stars
    Hi Thanks for this great receipe. I used coconut yoghurt in my cake and it was delicious. Cut the sugar by 1/3 and it was sweet enough from the banana and coconut yoghurt .
    Thanks again

  93. Hi! Love this recipe!! I’ve made it a bunch of times and was wondering if anyone had a guestimate for the baking time if I made it into muffins and roughly how many it would make… Also will be sad to lose the beautiful browning that comes with making it in an actual loaf pan :(

    1. Hi Cat! 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!

    1. Hi, I made this cake and added fresh Blueberries and Pecans. I converted it to Gluten Free as I’m Coeliac. It was wonderful.
      Thank you.
      Definitely making it again.

  94. 5 stars
    Thank you Kelly for this recipe , this is the first recipe of banana bread that my whole family approves of.The bread was finished even before it cooled completely and every one loved it . I just used the light brown sugar for the quantity mentioned in the recipe and an extra banana( 4 bananas ), its perfect!!

    1. 5 stars
      I was short on all purpose flour so I used 1 ½ cups all purpose and ½ cup of oatmeal flour (oats pulsed in a food processor until flour consistency).

      I also only had vanilla Greek yogurt so I used that.

      My sons loved this banana bread and they usually don’t care for it.

      This recipe has been required to be made again!

  95. 5 stars
    What an excellent and forgiving recipe. Only had two large bananas, so substituted the third with even more yoghurt. This worked a treat, because we prefer our desserts not too sweet, and our bananas were well ripened, providing sufficient sweetness. We used 1/4 cup granulated sugar, and 1/4 cup brown sugar. For added texture, we used a mixture of all purpose, cake and bread flour. Threw in a cup of chopped walnuts and almonds. Baked in an 8×8 pan and bread was gone in a day. Thank you, from sunny Singapore!

  96. 5 stars
    I didn’t have plain Greek so I used the Vanilla Greek yogurt. I didn’t want to waste what was left in the container it was a little more than the 1/4 c. I used my muffin tin instead of a loaf. It cooked for around 25-30 min. I had a tiny bit left so made mini muffins, @around 15-18 minutes.
    Thank you for this recipe. I felt like the others that had an amazing recipe but this one beats my other recipe!! ❤️ ♥️

  97. 5 stars
    My new go to banana bread recipe. Made them into muffins also cooking fir about 20-25 mins.
    Got all the ingredients here and easy to do dry ingredients together then wet ingredients and mix together, too easy!
    Thanks for sharing Kelly, will be checking out your other recipes too.

  98. 5 stars
    I love this recipe and it has become the family favorite banana bread. I have made eight loaves to date. I did use the walnuts and did nut use any chocolate chips,

    1. Thanks, Grace! I’m not sure how doubling the quantity would fit in a 13×9″ pan but you’d definitely need to adjust the bake time as well.

  99. 5 stars
    Yes made banana bread excellent family enjoyed. Put both pecans and chocolate chips in bread. Will make again. Thank you for recipe.

  100. According to hubby the best banana bread ever, I did make with whole meal flour and reduce the sugar by half, he is borderline diabetic, but the result was delicious, ours had walnuts in not the dark chocolate, stran*ely someone had eaten that… great recipe, thank you

  101. 5 stars
    By far my most favourite banana bread recipe. It is absolutely delicious. Thank you so much for sharing it.

  102. 5 stars
    I had been using the same banana bread recipe for years and then decided to try something new! I’m glad I did! This recipe will be my new go-to for banana bread!

  103. 5 stars
    Great recipe . So nice and easy
    I used Fodmap flour and topping of crushed walnuts and Peppita seeds.

  104. 5 stars
    Yey! Great recipe and alternate to my usual banana-cinnamon bread.

    I love the moist. So happy that my conversion to grams of the ingredients was correct :-). I followed the recipe with two twists. I reduced the sugar to 125 grams because of the planned mix-in chocolate sprinkles and peanut. For lack of plain greek yoghurt, I had to use mango-passion fruit greek yoghurt :-) — which made me anxious, whee. But I had a big smile and LOL when the cake tasted still magnificent.

  105. 5 stars
    Hi. I live in the Canarian island of Gran Canaria, where bananas are cultivated. And our bananas are small and very sweet,- just perfect for this recipe. As they are so sweet our banana I cut down on the sugar amount leaving out the 1/2 cup of regular sugar. I had a lot of ripe bananas the first time I made it, so I doubbled the amount and mad 2. It came out delicious! Shared with my neighbours, and now they brings me bananas to make them the bread every often. I have shared the recipe with them, but they keep saying that mine is better ;-) Thanks

    1. Love reading this, Kristin! I’m so thrilled you and your neighbors have been enjoying the banana bread!

  106. 5 stars
    The banana bread was delicious. I followed it exactly but used monk fruit sugar and a brown sugar substitute . I couldn’t tell the difference and the bread was moist and tasty. Great recipe.

  107. I love greek yogurt and banana bread so I am trying this. It’s in the oven right now. I deviated a bit by adding 2 tsp of baking powder. We’ll see if it still works.

  108. 5 stars
    I have been baking banana bread all my life, following my mother’s recipe. It is delicious but I cringed every time I made it because it calls for so much sugar. I thought I would try another recipe and chose this one and I just love it – my family does as well. I followed the recipe exactly adding both chocolate chips and walnuts as suggested. The bread is super moist and just delicious. Thank you so much!

  109. 5 stars
    Best Banana recipe ever!!! I made it with both nuts and chocolate chips…delicious!! So moist!!

  110. 5 stars
    Superb moist and delicious banana bread. Using only 1/2 cup of brown sugar.
    Thanks for sharing the recipe.

  111. 5 stars
    The bread turned out really delicious and moist. I used Kodiak Mix instead of the all purpose flour. I added Vanilla Yogurt and no sugar. I have saved this recipe for future.

  112. 5 stars
    I came upon this recipe searching for breastmilk boosting ideas. I am a banana bread fan and I have found one I really like. I used almond flour and coconut oil to substitute and I also added 1 Tbs of flaxseed. My baking time was 1 hr and 7 mins. Next time I want to try adding some oats I hope it turns out as good as it did this time.
    Great recipe!!

  113. 5 stars
    Just made it! In the oven for 55 mins, not burnt, cooked through and moist. I added a generous pinch if cinnamon and some chopped pecans and dark chocolate, left out the sugar! Super yummy, thanks for the recipe x

  114. 4 stars
    I had high hopes for this, but the inside was still raw after 50 minutes. I couldn’t bake it any longer because the outside would have gotten too brown. I would have given 3 stars, but the cause might be my oven running too hot.
    I will try again at a lower oven temperature, because it was pretty tasty.

    1. Hi Karla! Oven temperatures (as well as baking dishes) can cause great variances in the bake time. If you’re nervous about the timing and the bread being baked but not too brown, you can cover it with foil for the last 15 minutes or so. Looking forward to reading your results the next time you try the recipe! :)

  115. 5 stars
    Enjoy the tanginess of yogurt sub 1 egg for 1/4 cup xtra yogurt.

    As close to my aunts secret banana bread recipe!

  116. 5 stars
    Simple yet so yummy and moist.
    I too, need to have it back in the oven for another 10 more minutes.
    Since I prefer less sweet, I only use 1/2 sugar while adding some mixed peels and raisin, I also substitute oil with butter.
    Certainly a recipe to repeat and to share with friends. Thank you!

  117. 5 stars
    Love this recipe !!! And it can be made with so many substitutes!! So moist . It’s a bit hit in my family ❤️

    1. 5 stars
      Just made it this morning. This is a wonderful update of a classic recipe which I have been baking for many years. I did cut back on the sugars a little. It tastes delicious and I will use your recipe going forward. Thanks so much!

  118. 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!

    1. Hi Emily! I haven’t tried that as doing so would alter the texture and density of the banana bread.

  119. 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.

  120. 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!

  121. 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!

  122. 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.

  123. 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). :)

  124. 5 stars
    My granddaughter has severe nut and dairy allergies, so l used vegan yoghurt and used mango instead of nuts

  125. 5 stars
    Loved it!!
    Over cooked it a little but stil amazing flavor and texture.
    Definitely will be making this again!

    Greetings from Mexico!!

  126. 5 stars
    My husband just said, “This is the best banana bread I ever had.” I then divulged the secret ingredient — not just greek yogurt, but coconut greek yogurt. HE HATES COCONUT! But it was all I had and I wanted to get rid of it so I looked for a recipe that included yogurt. Anyway, it’s is moist and delicious!!

  127. 5 stars
    Hubby and me not a big fan of banana bread…made it only because I had bananas that were too ripe. Omitted 1/2 cup sugar and added only 1/4 brown sugar, loosely packed. Also added walnuts. The bread is amazing! Moist enough and the texture is amazing. We are both big fans now, making it again to bring over to family. Thank you!

  128. 4 stars
    Great texture and taste. I added 1/2 tsp each of ground cloves, ground ginger and ground cinnamon. The banana flavor was perfect. I baked it for 50 minutes. Any longer and it would have been dry. The walnuts added crunch but the nuts close to the surface tasted a bit burnt.

  129. I only had one large ripe banana so I added half a cup of (drained) crushed pineapple, and pecans instead of the walnuts and chocolate. Yum!

  130. 5 stars
    Made this twice already. I had to bake a bit longer other than that .. it was easy and baked really well. Plus it’s delicious !! First time I added Nutella and slightly swirled it in (everyone here loves chocolate).. second time i swirled in Nutella and cheesecake Cream cheese (and also loves cheesecake) … I keep this recipe printed and within easy reach! I know I will bake this again !! Thank you for sharing !!

  131. 5 stars
    I’ve probably made this recipe 20 times, it is so good!! People always say its the best banana bread they’ve ever had, the greek yogurt is the secret:)

  132. 5 stars
    So good! Moist, flavored, the yogurt, fruits and nuts are a perfect addition. Thank you Kelly! Happy New Year!!!

  133. 5 stars
    I have been making this recipe for many years with chocolate chips and walnuts. Everyone loves it. I also make them as cupcakes. I freeze the cupcakes and pop them in the microwave whenever we want one, delish.

  134. 5 stars
    Great recipe. Super moist. I put a streusel topping on the top and my family loved it. This is recipe I will use from now on

  135. 5 stars
    I made this with my 11 yo son. We added a little snack cup of applesauce, bc I only had 2.5 bananas and wasn’t sure if that was enough. We also added pecans. It was SO. GOOD. We gave some to a friend who often gives us (traditional) banana bread, and she said she is now ashamed to give hers to us anymore. LOL!

  136. I so enjoyed it, Kelly. I only used walnuts, no chocolate chips. I did pop it back into the oven for another 10 minutes to brown a little more. It was still moist.

    I made it again since I am back home in NJ. I altered the recipe a bit… used honey – raw, organic honey instead of sugar and then used about 1/8 cup of granulated sugar and the light brown sugar. I also added 1 teaspoon of cinnamon. Also, I melted a stick of butter and used it instead of oil. I am bringing it to my nieces for Thanksgiving and will have it with a cup a tea as we prepare dinner. Happy Thanksgiving!

  137. Also, I am using walnuts and no chocolate chips. Looking forward to a tasty banana bread. Let you know how the substitutions come out.

  138. 5 stars
    Five Stars for this recipe. I did put it back in the oven to cool a little longer since it wasn’t brown enough. Maybe next time I won’t.

    It is tasty and moist.

    Making it a second time right now with a few substitutions. I melted a stick of butter (instead of oil), used 1/4 raw organic honey and added to pan when melting the butter (instead of white sugar). Will let you know how it comes out!

  139. I just made this. It’s really moist and delicious. I added a mix of pecan and choc chips. I like that it’s not too sweet even with choc chips added. Thank you.

  140. 5 stars
    I baked this today on a cool November afternoon. I ‘tweaked’ yours a bit – I used vanilla Greek yogurt, half whole wheat and half white flour, and 1/4 cup applesauce since I didn’t have enough bananas. I coudn’t not put in walnuts and chocolate chips! It came out nice and moist and still banany! thank you

  141. Amazing recipe – parents loved every bite. One thing I did was sprinkle a little raw can sugar on time for a mini-brulee moment. The aroma while baking was insane!

  142. I just made this. It’s a long time since I have baked banana bread. I am tired of freezing my leftover bananas for smoothies.. I baked it 60 minutes and the toothpick comes out clean… but the top is not brown like the banana bread usually make. It is cooling so we shall see how it is tomorrow morning with a cup of coffee! Can’t wait!

  143. I just made it. I followed the directions and added broken semi sweet chocolate pieces. It took 75 minutes to bake it. My family loves it. Thank you.

  144. 5 stars
    Best banana cakes I ever baked. Thanks a lot for sharing the recipe Kelly. The cake taste fabulous.
    I don’t have all purpose flour & oven at home so I substitute with cake flour & pressure cooker. I gonna bake more banana cakes for my family & friends with ur recipe

  145. 3 stars
    Sorry, wasn’t a fan. The bread definitely looked like the pics, but was drier than my other recipe which only has 1.5 cups of flour (not 2) and is much moister. I weighed the 2 cups of flour which were 250 grams of all purpose flour, so I don’t think I made an error in the weight. Won’t make again

  146. 5 stars
    I love Thisbe recipe! Baked it at least 3 times. Made it with nuts, then with chocolate chips. Put them in muffin cups – amazing! Only thing I added was lemon extract for a little zing. Yummy!

  147. 5 stars
    Made this this morning, it was absolutely delicious, made as is but did add one small chopped peach I had hanging around that just didn’t want to ripen. It is very moist and tender. Made 3 small breads rather then one large, baked 38 minutes, perfect. This will be my go to banana bread from now on, thanks for sharing this recipe!!

  148. 5 stars
    This turned out marvelously! I substituted coconut sugar for the brown sugar, And Maple syrup for cane sugar , and Lilly’s milk chocolate chips. (Getting a lot more sugar conscious these days.)

  149. 5 stars
    Tried it last night. It was a success. I added dark chocolate and walnuts, and I used 1-1/2 cup of flour and 1/2 cup of ground flaxseed instead. We loved it.
    Thank you

    1. Hi Krishna – You’ll definitely need the eggs or an egg substitute to reach the desired texture. I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg.

  150. I have been searching for the perfect banana bread recipe for years… literally! At last! I need look no longer. This recipe is PERFECT! Thank you!

  151. So I haven’t tasted it yet but it is the single most gorgeous banana bread I have ever seen. I made a few tweaks to make it healthier, I substituted Splenda for baking, applesauce and while wheat flour.

  152. Can you add fresh cherries to this recipe? I have a whole container of this delicious fruit and would love to see if could work in this banana bread recipe!

  153. 5 stars
    Great recipe! We’ve made it 2 times already and it’s become our go to chocolate chip banana bread. Not too sweet and easy to prepare, all around solid recipe. We used avocado oil and 63% Dark Chocolate Guittard Chips. Delish! Thank you!

  154. 5 stars
    Second time baking this today. Really enjoyed it the first time. Loved it toasted after a few days with a drizzle of honey. Absolutely delicious. Thanks for the recipe

  155. Haha! Sorry I missed your comment about using buttermilk for tanginess. I’m going to make this recipe now!

  156. Fabulous banana bread plus..
    I used coconut oil instead of vegetable oil. And I seperated one cup of final mix and added 1/4 cup chipped pecans & mini chocolate chips and a pinch of coarse salt. I added that as the top layer roughly, before baking. I love this moist delicious recipe. Thanks for the greek yogurt addition and optional blueberry or raspberries mix, im going to add those next time.

  157. 5 stars
    Currently baking the banana bread but I’m pretty sure it will turn out amazing (it’s looking moist). I added spices as extras because they make it taste delicious. I added cinnamon, and a little bit ground cloves and black tea.

  158. 5 stars
    I’d love to try this cake cold, but unfortunately my family eats it as soon as it comes out of the oven. They can’t wait for it to cool down. Delicious,thank you for share your recipe!

    1. Hi Barbara – Applesauce works, although the overall consistency may be slightly less moist :)

  159. 5 stars
    Sub nasty rancid vegetable oil (one of the most inflammatory oils out there) for real BUTTER —- grass fed, pasture raised —- and this will come out fantastic. Moist, dense but also fluffy at the same time? Love it!

  160. 5 stars
    Haven’t tried it yet, however, I baked it and I am waiting for it to cool down. It looks so nice the way it came out of the oven. I especially chose this recipe for the use of oil and yogurt. Thank you for such a unique recipe for tasty Banana Bread!
    Jupiter, Florida

  161. 5 stars
    I was looking for a banana bread recipe that used Greek yogurt and stumbled upon yours. I made it today and I am far from disappointed. I doubt I will be using any other recipe again! Thank you :)

  162. I was looking forward to try a recipe incorporating greek yogurt. Stumbled upon this recipe by accident.Am definitely gonna try this. looks delicious

  163. 4 stars
    This is my new go to recipe for banana bread,adding the yogurt makes it turn out nice and moist every time.

  164. I’ve made lots of Banana breads over the years but I’m noticing that yogurt is becoming a popular ingredient, yet all the other ingredients are the same.
    What does the yogurt (sometimes buttermilk) do/add?

  165. 5 stars
    This Banana Bread recipe is one of my favorites! I cut back on the sugar, does not need what is written down.

  166. 5 stars
    Today is the 3rd time I’ve made your banana bread this month. Adding the chocolate chips is a big plus for my grandkids.

  167. 4 stars
    Used this recipe as a base to make blackberry Greek yogurt bread! So just used a carton and a half of blackberries instead of bananas and no chocolate or nuts. Turned out great! I only had honey Greek yogurt so used that, would actually add some more honey or sugar since it turned out s little under sweet.

  168. 5 stars
    Good recipe. Love baking with Greek yogurt. I do cut the sugar down to just 1/2c castor though, with three bananas and choc chips, it’s all it really needs.

  169. 5 stars
    This is an excellent banana bread. I dropped one handful of blueberries into the batter, which was just enough blueberry to compliment the bread. The whole house smelled wonderful as it baked.

    1. Hi Wendy! You can, but cream cheese changes texture considerably when it’s frozen so I’m not sure how it’d be once defrosted.

  170. 5 stars
    Followed the recipe to the letter with pecans. It was perfect. The yogurt in this recipe gives the bread a better taste than other recipes which use sour cream instead. Thanks for sharing.

  171. Question. From the picture it looks like you used both chocolate chunks and walnuts.
    If so what is the ratio. I’ve tried so many of your baking recipes. I use King Arthur Measure for Measure gluten free flour (Has xanthum gum in it) and you cannot tell they are gluten free.
    Thank you Kelly for all your great recipes.
    Can’t wait to try it.