Get ready to fall in love with Greek Yogurt Banana Bread, a recipe that marries classic banana bread comfort with a modern, healthier twist! This loaf is unbelievably moist, subtly tangy, and packed with a mellow sweetness that comes from perfectly ripe bananas. Whether you’re baking for an easy breakfast, an after-school snack, or a cozy weekend treat, this loaf delivers every time—plus, it’s secretly protein-packed and so easy to make. If you’ve never baked with Greek yogurt before, this just might become your new favorite way to use up those spotty bananas!
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Greek Yogurt Banana Bread is delightfully straightforward, but each item truly shines in the final loaf. These basics combine to create a bread that’s rich in flavor, tender in crumb, and golden in color.
- Ripe Bananas: The riper, the better—overripe bananas are what make the bread naturally sweet and moist.
- Greek Yogurt: This is the secret to our bread’s luscious texture and a subtle tang that balances the sweetness beautifully.
- All-Purpose Flour: Gives the bread structure without making it dense or heavy.
- Sugar: Use granulated sugar or a mix of brown and granulated for a little extra depth of flavor.
- Eggs: Bind everything together and help the loaf rise nicely.
- Baking Soda: Reacts with the yogurt to lift the bread, so your loaf is never flat.
- Salt: Just a pinch sharpens all the other flavors—don’t skip it!
- Vanilla Extract: Adds a warm, bakery-style aroma that pairs perfectly with banana.
- Butter (melted): Provides richness, but you can also use oil for a lighter crumb.
- Optional Nuts or Chocolate Chips: For extra crunch or pops of sweetness, toss in your favorite add-ins.
How to Make Greek Yogurt Banana Bread
Step 1: Prep Your Pan and Gather Ingredients
To ensure your Greek Yogurt Banana Bread comes out perfectly, start by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or give it a thorough grease with butter or nonstick spray. Taking a few moments to gather all your ingredients eliminates any scrambling once you get started.
Step 2: Mash the Bananas
Peel your ripe bananas and place them in a large mixing bowl. Use a fork or a potato masher to mash them until almost smooth—some lumps are totally fine and actually add great texture to the finished bread.
Step 3: Mix Wet Ingredients
To your mashed bananas, add the Greek yogurt, melted butter, eggs, sugar, and vanilla extract. Stir everything together until well-blended; the mixture should look creamy and glossy. Using Greek yogurt here is what gives Greek Yogurt Banana Bread its moist crumb and gentle tang.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps distribute the leavening evenly, so your bread rises uniformly and doesn’t get tough from overmixing.
Step 5: Bring It All Together
Add the dry ingredient mixture to the wet ingredients. Fold them together gently, using a spatula just until you don’t see streaks of flour. If you’re adding nuts or chocolate chips, this is the time to stir them in. It’s fine if the batter is a bit lumpy—overmixing can make the loaf dense instead of tender.
Step 6: Bake
Pour the batter evenly into your prepared loaf pan. Smooth the top gently with a spatula. Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with moist crumbs. Keep an eye on it in the last ten minutes—every oven is a little different.
Step 7: Cool and Enjoy
Let the bread cool in its pan for about 10 minutes before lifting it out onto a wire rack. Waiting (even though it smells amazing!) allows the bread to set up for neat slicing. Let it cool completely or dig in while it’s still slightly warm for a soft, dreamy experience.
How to Serve Greek Yogurt Banana Bread
Garnishes
A thick smear of butter or cream cheese is classic, but if you want to jazz it up, add a drizzle of honey or a sprinkle of walnuts right before serving. The tangy edge from Greek yogurt just begs for complementary flavors like a twist of citrus zest or a dusting of cinnamon sugar too.
Side Dishes
Turn a slice of Greek Yogurt Banana Bread into a brunch feast by pairing it with creamy Greek yogurt and fresh berries. For an afternoon pick-me-up, serve with hot coffee, tea, or even a spiced chai latte. It also sits beautifully alongside a simple fruit salad or a small glass of cold milk.
Creative Ways to Present
Try slicing the bread thick and toasting it under the broiler for a slightly crisp exterior—amazing with a scoop of vanilla ice cream for dessert. For company, cut the loaf into bite-sized cubes to make a dessert platter, or layer slices in a trifle with whipped cream and bananas for a show-stopping treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Greek Yogurt Banana Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The Greek yogurt keeps it moist for days, and the flavor actually deepens overnight!
Freezing
To freeze, wrap the cooled loaf (or individual slices) in plastic wrap, then foil, and store in the freezer for up to three months. Thaw slices in the fridge overnight or at room temperature when you’re ready for a quick and delicious snack.
Reheating
If you enjoy your banana bread warm, simply pop a slice in the microwave for 10-15 seconds or in a toaster oven for a gentle toast. This brings back the just-baked texture and makes the house smell like you’ve been baking all over again!
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a nutty flavor and extra nutrients. Just know your Greek Yogurt Banana Bread will be a little heartier, but still wonderfully moist.
Which Greek yogurt works best?
Plain, full-fat Greek yogurt gives the richest flavor and texture, but low-fat or nonfat will also work. Avoid sweetened or flavored yogurts so you’re in control of the sugar and taste.
Can I make muffins instead of a loaf?
Definitely! Divide the batter among muffin tins (fill about 2/3 full) and bake at 350°F for 18-22 minutes. You’ll get perfectly portable Greek Yogurt Banana Bread muffins that are great for breakfast or snacking.
What’s the best way to ripen bananas quickly?
If your bananas aren’t ripe enough, pop them on a baking sheet (skins on) and bake at 300°F for about 15 minutes until blackened. Let cool, then peel and mash as usual—they’ll be sweet and soft, perfect for banana bread.
Can I add other mix-ins?
Absolutely! Greek Yogurt Banana Bread plays well with all sorts of additions—try chopped nuts, dark chocolate chips, raisins, dried cranberries, or even a swirl of peanut butter. Let your creativity run wild!
Final Thoughts
Baking this Greek Yogurt Banana Bread is such a simple joy, and every slice feels like a warm, homemade hug. If you’ve got a couple of ripe bananas and some Greek yogurt in your fridge, don’t wait—give this recipe a try and let its combination of rich banana flavor and tender crumb win you over!
Print
Greek Yogurt Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Greek Yogurt Banana Bread is incredibly moist, naturally sweet, and protein-packed thanks to ripe bananas and creamy Greek yogurt—a healthier twist on a classic favorite.
Ingredients
- 3 ripe bananas
- 1/2 cup Greek yogurt
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar (granulated or a mix of brown and granulated)
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup melted butter (or oil)
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Add Greek yogurt, melted butter, eggs, sugar, and vanilla extract to the bananas. Stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Stir in optional nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Top with butter, cream cheese, honey, citrus zest, or cinnamon sugar for extra flavor.
- Pair with Greek yogurt and berries, tea, coffee, or a fruit salad for serving.
- Toast slices under a broiler or turn into a trifle with whipped cream and bananas for a creative presentation.
- Wrap and store at room temperature for up to 3 days; flavor deepens overnight.
- Freeze slices or whole loaf tightly wrapped for up to 3 months. Thaw before serving.
- Microwave slices for 10–15 seconds or toast gently to reheat.
- Substitute up to half of the flour with whole wheat for a heartier texture.
- Use plain, full-fat Greek yogurt for best results; avoid sweetened or flavored types.
- To make muffins, fill muffin tins 2/3 full and bake for 18–22 minutes at 350°F.
- Ripen bananas in oven at 300°F for 15 minutes if needed.
- Try mix-ins like nuts, chocolate chips, dried fruit, or peanut butter swirls.
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