Greek Yogurt Banana Bread | Moist, Protein-Rich Classic

Greek Yogurt Banana Bread brings a new level of balance and nutrition to a timeless favorite. This easy-to-make recipe transforms overripe bananas into a rich, tender loaf, made even better with a creamy touch of Greek yogurt. The yogurt adds a gentle tang, boosts protein, and gives the bread a smooth, moist texture that makes every slice feel like a treat.

Perfect for breakfast, a quick snack, or even dessert, this banana bread is a healthier twist that doesn’t sacrifice comfort or flavor. With minimal effort and a few pantry ingredients, you’ll have a delicious homemade loaf ready in just over an hour.

Why You’ll Love This Recipe

Greek yogurt takes this banana bread beyond the basics. It not only adds protein but helps keep the loaf incredibly moist without making it dense. The tangy flavor from the yogurt balances the sweetness of the bananas and sugar, creating a well-rounded taste.

The process is beginner-friendly, with no mixer required and just two mixing bowls. Whether you keep it simple or personalize it with chocolate chips or chopped nuts, the result is always flavorful, fluffy, and satisfying.

This recipe is also perfect for reducing waste. It’s one of the best ways to use up bananas that have become too soft to eat.

Ingredients You’ll Need

All-purpose flour (2 cups)
This forms the base structure for the loaf, giving it a soft yet sturdy crumb.

Granulated sugar (1/2 cup) and light brown sugar (1/4 cup)
This blend offers sweetness along with the subtle richness of molasses from the brown sugar.

Baking soda (1 teaspoon)
Reacting with the yogurt and bananas, baking soda helps the loaf rise and stay light.

Salt (1/2 teaspoon)
Salt sharpens the flavors, helping to highlight the banana and vanilla notes.

Very ripe bananas, mashed (3 bananas or 1½ cups)
The best bananas are deeply spotted or nearly black, as they bring natural sweetness and moisture.

Plain Greek yogurt (1/4 cup)
This creamy ingredient keeps the loaf moist, adds a protein boost, and enhances the texture with a slight tang.

Large eggs (2)
Eggs help bind everything together while adding to the softness of the finished bread.

Vegetable oil (1/4 cup)
A bit of oil adds tenderness. You can substitute it with more yogurt if you prefer a lower-fat option.

Vanilla extract (2½ teaspoons)
Vanilla adds warmth and deepens the overall flavor of the banana bread.

Chopped walnuts, pecans, or chocolate chips (1 cup, optional)
These are optional but highly recommended for extra flavor and texture.

How to Make Greek Yogurt Banana Bread

The beauty of this recipe lies in its simplicity. You start by mixing the dry ingredients in one bowl, and the wet ones in another. Once they’re combined, you fold in any mix-ins you like and pour the batter into a loaf pan. Then let the oven do the rest.

As it bakes, the loaf will rise to a golden top with a tender interior. Let it cool completely before slicing to make sure every slice holds its shape and stays moist.

Step-by-Step Instructions

Step 1: Preheat and prepare the pan
Set your oven to 350°F. Line a 9-inch loaf pan with parchment paper, leaving some overhang on the sides, and lightly grease the paper.

Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, and salt until fully blended.

Step 3: Whisk the wet ingredients
Mash the bananas in a medium bowl. Add the Greek yogurt, eggs, oil, and vanilla. Whisk until the mixture becomes smooth and creamy.

Step 4: Combine wet and dry mixtures
Pour the wet ingredients into the bowl with the dry ones. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing.

Step 5: Fold in mix-ins
If you’re using nuts or chocolate chips, fold them in now. Make sure they are spread evenly throughout the batter.

Step 6: Fill the pan
Spoon the batter into your prepared loaf pan. Level the surface using a spatula.

Step 7: Bake
Bake for 50 to 60 minutes. Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready.

Step 8: Cool and slice
Let the bread cool completely in the pan before removing and slicing. This helps it stay firm and prevents crumbling.

Helpful Tips

Choose bananas that are very ripe, even if the peels are blackened. Their sweetness and moisture will make your bread naturally rich in flavor.

Don’t overmix the batter. Stir just enough to incorporate the ingredients and stop once the flour disappears. This keeps the loaf light and soft.

Cool the bread in the pan before lifting it out. Use the parchment paper as handles for easy removal without damage.

Store any leftovers in an airtight container at room temperature for a few days, or refrigerate to extend shelf life.

To freeze, slice the loaf, wrap each piece individually, and store them in a freezer-safe container.

Details

Flavor: Classic banana with a creamy, tangy finish
Texture: Moist, tender crumb with optional crunch from mix-ins
Occasion: Ideal for breakfast, snacks, brunch, or dessert
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes

Notes (Optional Variations or Substitutions)

You can swap out the oil for extra Greek yogurt to reduce fat and calories. The loaf will still be moist, but slightly denser.

For a heartier bread, try replacing half the flour with whole wheat flour. This adds fiber but slightly changes the texture.

Stir in cinnamon or a pinch of nutmeg to add warm spice flavor.

Switch out the vanilla extract for almond extract for a nutty twist.

Nutritional Information (Per Serving)

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

Frequently Asked Questions (FAQ)

Is Greek yogurt better than regular yogurt for banana bread?
Greek yogurt is thicker and has more protein than regular yogurt. It also adds moisture and structure without making the batter too thin.

Does Greek yogurt make banana bread more moist or dense?
Greek yogurt contributes to a moist texture without making the loaf heavy. It creates a tender crumb with a pleasant softness.

Can you replace oil or butter with Greek yogurt in banana bread?
Yes, Greek yogurt can replace some or all of the oil. It lowers fat content while keeping the loaf moist and flavorful.

How ripe should bananas be for Greek yogurt banana bread?
Use bananas that are heavily speckled or nearly black. The riper they are, the sweeter and smoother the batter will be.

Storage Instructions

Allow the banana bread to cool completely, then store it in an airtight container at room temperature for up to three days. To keep it longer, refrigerate for up to a week.

For freezing, slice the loaf and wrap each piece individually. Place in a freezer-safe bag or container and freeze for up to three months. Thaw at room temperature or warm in the microwave before enjoying.

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Conclusion

Greek Yogurt Banana Bread is a healthier take on a cozy favorite. Its rich flavor, soft crumb, and simple preparation make it a must-try for any home baker. The Greek yogurt adds nutrition and improves texture, turning an everyday recipe into something you’ll want to bake on repeat. Whether you enjoy it with coffee in the morning or as an afternoon treat, this banana bread never disappoints.

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