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Greek Yogurt Banana Bread: Moist, Easy & Delicious Recipe
Tuaseen

Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is a soft, moist, and flavorful homemade loaf made with ripe bananas and creamy Greek yogurt. It has a naturally sweet banana flavor, a tender crumb, and a lightly golden crust. The recipe is easy to prepare with simple pantry ingredients and makes a delicious option for breakfast, snacks, or a light dessert. Greek yogurt adds moisture and a boost of protein without making the bread heavy.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe medium bananas mashed
  • ½ cup plain Greek yogurt
  • 2 large eggs
  • ¼ cup melted unsalted butter
  • ⅓ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped walnuts or pecans optional

Equipment

  • 9 × 5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Parchment paper

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9 × 5-inch loaf pan with parchment paper and lightly grease the sides.
  2. Mash the ripe bananas in a large mixing bowl until mostly smooth.
  3. Add the Greek yogurt, eggs, melted butter, brown sugar, and vanilla extract. Whisk until the mixture is smooth and well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold until just combined. Do not overmix.
  6. If using nuts, fold them into the batter.
  7. Pour the batter into the prepared loaf pan and spread it evenly. For an optional bakery-style finish, place a few thin banana slices or extra chopped nuts on top.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the banana bread to cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with plenty of brown spots for the best natural sweetness and banana flavor. Full-fat or low-fat plain Greek yogurt can be used. Avoid overmixing the batter, as this can make the bread dense or chewy. If the top browns too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes of baking. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. The cooled bread can also be frozen in individual slices for convenient portions.

Nutrition 

Approximate nutrition per slice (1 of 10):
Calories: 190 kcal Carbohydrates: 28 g Protein: 5 g Fat: 7 g Saturated Fat: 3 g Fiber: 1.5 g Sugar: 12 g Sodium: 190 mg
Nutrition values are estimates and can vary depending on the specific ingredients and brands used.