Greek Yogurt Banana Bread is a wonderfully moist and flavorful twist on classic banana bread. The creamy Greek yogurt adds a subtle tang and extra moisture, making each slice super soft and tender. You’ll still get all the familiar warmth and sweetness from ripe bananas, but with a little more richness and a nice boost of protein thanks to the yogurt.
I love making this bread when I have a bunch of ripe bananas sitting on the counter—they’re perfect for this recipe! One of my favorite things about it is that it feels a bit lighter than regular banana bread, so I don’t mind having a second slice for breakfast or an afternoon snack. Plus, the Greek yogurt gives it a bit of a tangy twist that makes the flavors pop in a really pleasant way.
When I serve this banana bread, I usually like it slightly warmed up with a little spread of butter or a drizzle of honey on top. It’s great on its own, too, and makes for a perfect quick breakfast or something sweet to bring along to a casual gathering. It’s a simple recipe that brings a lot of comfort, and I bet you’ll find yourself reaching for it again and again!
Key Ingredients & Substitutions
- Ripe Bananas
- The star of the show! Use bananas with brown spots for the best sweetness and moisture. Overripe is better here—avoid underripe bananas as they won’t give you the same flavor.
- Greek Yogurt
- This adds moisture and a slight tang that makes the bread tender. Full fat gives the best texture, but 2% works too. If you don’t have Greek yogurt, plain yogurt or sour cream can work as a substitute.
- Flour
- All-purpose flour is perfect for this bread. For a healthier twist, you can try half whole wheat flour, though the bread will be denser and nuttier.
- Sugar
- Granulated sugar is standard, but you can swap in brown sugar for a deeper flavor or reduce the amount if you like it less sweet. Honey or maple syrup would also work but reduce other liquids slightly.
- Oil or Butter
- Vegetable oil keeps the bread moist and tender. Melted butter adds richness and flavor. Both work well, so pick your favorite or what you have on hand.
How Do I Avoid Overmixing the Batter for Light, Tender Banana Bread?
Overmixing can make the bread tough and dense. Here’s how to mix just right:
- Stir the wet and dry ingredients together gently and slowly.
- Stop mixing as soon as you don’t see streaks of flour; it’s okay if the batter looks a bit lumpy.
- Use a spatula or wooden spoon, avoiding electric mixers for this step.
- Folding in nuts or add-ins at the end also helps keep the texture light.
Taking these steps keeps your banana bread soft and moist, with a tender crumb you’ll love every time!
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for shaping your banana bread and baking evenly.
- Mixing bowls – one for dry ingredients and one for wet helps keep things organized.
- Whisk or fork – great for mixing dry ingredients or beating eggs without overdoing it.
- Wooden spoon or rubber spatula – ideal for gently combining wet and dry without overmixing.
- Measuring cups and spoons – essential for getting your ingredient amounts just right.
- Cooling rack – lets the bread cool evenly and prevents soggy bottoms.
Flavor Variations & Add-Ins
- Add ½ cup mini chocolate chips – for a sweet melty surprise inside the bread.
- Swap nuts for chopped dark chocolate or dried cranberries for different textures and flavors.
- Stir in 1 tsp cinnamon or pumpkin pie spice – warms up the flavor, great for fall baking.
- Mix in ½ cup shredded coconut – adds a subtle tropical sweetness and chewiness.
Greek Yogurt Banana Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 3 ripe bananas, mashed
- ⅓ cup Greek yogurt (full fat or 2%)
- ⅓ cup vegetable oil or melted butter
- ¾ cup granulated sugar (adjust to taste)
- 2 large eggs
- 1 tsp vanilla extract
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 50-60 minutes of baking. Allow an additional 10-15 minutes for cooling before slicing. So overall, plan for about 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepping to Bake:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to keep the bread from sticking.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this bowl aside — this is your dry ingredients mix.
3. Mixing Wet Ingredients:
In a large bowl, combine the mashed ripe bananas, Greek yogurt, vegetable oil or melted butter, sugar, eggs, and vanilla extract. Mix these together until smooth and well combined.
4. Combining Wet and Dry:
Gradually add the dry ingredients into the wet ingredients. Stir gently just until combined — it’s okay if the batter is a bit lumpy. Avoid overmixing to keep the bread tender.
5. Adding Nuts (Optional):
If you’d like, fold in the chopped walnuts or pecans now to add a nice crunch to your bread.
6. Baking the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
7. Cooling and Serving:
Take the bread out of the oven and let it sit in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. This helps prevent it from getting soggy.
Enjoy your Greek Yogurt Banana Bread warm or at room temperature, plain or with a dab of butter. It’s delicious either way!
Can I Use Frozen Bananas for This Banana Bread?
Yes! Just make sure to fully thaw them before mashing. Frozen bananas tend to be extra soft and sweet, which works perfectly in this recipe.
What Can I Substitute for Greek Yogurt?
You can use plain yogurt, sour cream, or even buttermilk as a substitute. These alternatives will keep the bread moist and add a slight tang, similar to Greek yogurt.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months.
Can I Add Mix-Ins to the Batter?
Absolutely! Chocolate chips, nuts, or dried fruit all make great additions. Just fold them in gently after combining the wet and dry ingredients.