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Greek Yogurt Banana Bread Recipe

Greek Yogurt Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Kimberly
  • 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

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add Greek yogurt, melted butter, eggs, sugar, and vanilla extract to the bananas. Stir until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gently fold the dry ingredients into the wet mixture until just combined. Stir in optional nuts or chocolate chips if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  8. 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.

Find it online: https://slsrecipes.com/greek-yogurt-banana-bread-recipe/