This Greek Yogurt Banana Bread is a moist, protein-packed twist on a classic favorite.
The addition of Greek yogurt boosts protein and keeps the loaf tender, while ripe bananas provide natural sweetness and fiber.
Easy to prepare and perfect for breakfast, snacks, or meal prep, this quickbread delivers wholesome nutrition and irresistible flavor in every slice.
Greek Yogurt Banana Bread
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 9-inch loaf pan
- Parchment Paper
- Whisk
- spatula
- Measuring Cups and Spoons
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 very ripe bananas mashed (about 1 ½ cups)
- ¼ cup plain Greek yogurt nonfat or regular
- 2 large eggs
- ¼ cup vegetable oil
- 2 ½ teaspoons vanilla extract
- 1 cup chopped walnuts pecans, or chocolate chips
Instructions
- Prepare Your Pan: Line a 9-inch loaf pan with parchment paper, making sure the paper overhangs on the long sides to help lift the bread out easily later. Lightly grease the parchment with a bit of cooking spray or a thin layer of vegetable oil to prevent sticking. This small preparation step ensures a smooth release and keeps the loaf intact.
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat. Proper preheating ensures even baking and a perfect rise, helping your banana bread achieve a golden-brown crust while remaining soft and tender inside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisking incorporates air and evenly distributes the leavening agent, which promotes a consistent texture throughout the bread.
- Combine Wet Ingredients: In a separate medium bowl, mash 3 very ripe bananas until smooth and creamy, with just a few small lumps remaining. Add 1/4 cup Greek yogurt, 2 large eggs, 1/4 cup vegetable oil, and 2 1/2 teaspoons vanilla extract. Whisk the mixture thoroughly until fully combined and slightly frothy. The Greek yogurt will make the batter extra moist and tender while adding a subtle tang.
- Incorporate Wet Into Dry: Pour the wet banana mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold until just combined. Avoid overmixing to prevent a dense bread. The batter should be thick but smooth, with small pockets of flour fully absorbed by the wet mixture.
- Add Mix-Ins: Fold in 1 cup of your choice of chopped walnuts, pecans, or chocolate chips. These add texture, crunch, or sweetness depending on your preference. Ensure the mix-ins are evenly distributed without overworking the batter.
- Transfer Batter to Pan: Scrape the prepared batter into the lined loaf pan, spreading it evenly with a spatula. Gently tap the pan on the counter to remove air bubbles and help the batter settle, which ensures uniform baking.
- Bake the Bread: Place the pan in the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center of the loaf—it should come out clean or with a few moist crumbs clinging. Avoid opening the oven too early to maintain even rising.
- Cool Completely: Remove the pan from the oven and place it on a wire rack. Let the banana bread cool completely in the pan for at least 20–30 minutes. This allows the structure to set and makes slicing easier without crumbling.
- Remove and Slice: Use the parchment overhang to carefully lift the loaf from the pan. Transfer it to a cutting board and slice with a sharp knife into 8 even pieces. Serve immediately, or let it cool completely before storing.
- Optional Serving Enhancements: For added flavor, toast the slices lightly before serving, or spread a thin layer of nut butter for extra protein. Pairing with coffee or tea makes it a perfect breakfast or snack. The loaf can also be frozen for meal prep convenience.
Notes
- Always use very ripe bananas—they are naturally sweeter and make the bread moist.
- Measure your flour carefully; spoon it into the cup and level it off for accuracy. Too much flour can make the bread dense.
- Greek yogurt adds both protein and moisture, so choose plain yogurt without added flavors or sweeteners for best results.
- Avoid overmixing the batter once the wet and dry ingredients are combined. Overmixing can make the bread tough instead of tender.
- Nuts or chocolate chips are optional, but they add texture and richness—fold them in gently at the end.
Chef’s Secrets For Perfect Bread
To achieve a consistently moist and flavorful loaf, allow your bananas to become very dark and speckled—these provide natural sweetness and a more complex banana flavor.
Incorporating Greek yogurt not only boosts protein but keeps the crumb soft, even if baked slightly longer.
Using parchment paper with overhangs ensures the bread can be lifted easily without breaking.
Finally, tap the batter lightly in the pan before baking to remove air pockets, promoting even rising.
Serving Suggestions To Impress Guests
This banana bread shines as a versatile treat for any occasion.
Serve warm with a spread of nut butter or a drizzle of honey for breakfast.
Toast slices for a quick morning snack or pair with coffee or tea for a cozy afternoon indulgence.
For a dessert twist, add a scoop of yogurt or a few chocolate shavings on top.
The bread also works well sliced and packed for school or work lunches.
Storage Tips For Freshness
Store your banana bread at room temperature in an airtight container for up to 3 days to retain its softness.
For longer storage, wrap the cooled loaf tightly in plastic wrap or foil and refrigerate for up to a week.
Banana bread freezes beautifully—wrap tightly and place in a freezer-safe bag for up to 3 months.
Thaw overnight at room temperature, or warm slices in the oven or microwave for a freshly baked taste.
Frequently Asked Questions
1. Can I use low-fat or nonfat Greek yogurt?
Yes, either option works well. Nonfat yogurt reduces fat slightly while still keeping the bread moist and tender.
2. Can I substitute whole wheat flour?
You can replace half or all of the all-purpose flour with whole wheat flour. The bread will be slightly denser but more fiber-rich.
3. How do I know when the bread is done?
Insert a toothpick in the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready. Avoid overbaking to maintain moisture.
4. Can I make this recipe nut-free?
Absolutely! Simply omit the nuts and replace with extra chocolate chips, seeds, or dried fruit. The texture will remain soft and delicious.
5. Can I make this in a different pan size?
Yes, but baking time will vary. A smaller loaf pan may require a few extra minutes, while a larger one may reduce baking time slightly. Check doneness with a toothpick.
