Name: Banana Bread with Greek Yogurt
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 cup mashed overripe bananas (approximately 2-3 bananas); 1/2 cup greek yogurt (plain, vanilla or honey flavored); 1 stick unsalted butter (melted and cooled); 2 large eggs; 1 teaspoon vanilla extract; 2 cups all purpose flour; 1/2 cup brown sugar; 1/3 cup white sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon kosher salt

5 from 36 votes

Total Time 1 15

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Banana bread on a wooden cutting board with two slices cut.

This Banana Bread with Greek Yogurt is super moist and delicious. Use up those overripe bananas that have been sitting on the counter to make this easy banana bread recipe.

Banana bread is a quick bread, meaning it is made without yeast. It's a great snack and is also a great way to use up leftover bananas. Using Greek yogurt in banana bread not only makes it super moist, but it also adds the perfect flavor.

Serve this best banana bread recipe for breakfast alongside Homemade Crepes or Breakfast Pizza and with a generous serving of butter or blackberry jam.

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Notes About the Ingredients
Fun Variations You Can Try
How to Make Greek Yogurt Banana Bread
Amanda's Expert Banan Bread Tips
Make Ahead and Storage Instructions
Glossary
Homemade Bread Recipes
Did You Make this Recipe?
Recipe
Comments

Notes About the Ingredients

Ripe Bananas - The best banana bread recipes are made from overripe bananas. They are easy to mash and have a deeper banana flavor that is perfect for banana bread. If bananas start to get overripe, I usually just throw them into the freezer whole and then defrost them when I'm ready to use them. You can also pre-mash them and store 1 cup servings of mashed banana in the freezer for easy use.
Greek Yogurt - Adding Greek yogurt to banana bread adds extra moisture to the bread for both great flavor and texture. I recommend getting either plain Greek yogurt or a mildly flavored Greek yogurt, such as vanilla or honey. If you don't have Greek yogurt on hand, sour cream can be used as a substitute as well.

Fun Variations You Can Try

Nuts - Add 1 cup of chopped walnuts or pecans.
Chocolate - Add 1 cup of chocolate chips or chunks.
Cinnamon - Add 1 teaspoon of ground cinnamon for a little extra warmth.
Banana Muffins - Fill greased muffin tin cups halfway with batter, and bake at 350˚F for a total time of 20-25 minutes or until a toothpick comes out clean when inserted into the middle.

Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.

How to Make Greek Yogurt Banana Bread

Prepare - First, grease a loaf pan with baking spray or line it with parchment paper to prevent sticking.

Combine the Wet Ingredients - In a large bowl, mix the mashed banana, Greek yogurt, melted butter, large eggs, and vanilla extract using a hand mixer or a wooden spoon.

Banana bread batter being whisked in a bowl.

Mix the Dry Ingredients - Next, stir together the all-purpose flour, brown sugar, white sugar, baking soda, baking powder, and salt in a medium bowl.

Combine - Add the dry ingredients to the wet ingredients and fold together until they are just combined. Pour the batter into the prepared pan, and smooth the top into an even layer.

Unbaked and baked banana bread in a loaf pan.

Bake - Transfer the banana bread to the oven, and bake at 350˚F for about 45-50 minutes until a toothpick comes out clean when inserted into the middle of the loaf. Allow the loaf to cool on a wire rack for 5-10 minutes before slicing and serving.

Amanda's Expert Banan Bread Tips

Place overripe bananas in the freezer, whole and in the peels. Take them out of the freezer 30 minutes prior to using them for banana bread, or microwave them for 30-60 seconds to defrost them. Use kitchen shears to clip off the tops of the peels and squeeze the defrosted bananas into the bowl. No need to mash!
Overripe bananas that have not been frozen and defrosted can be easily mashed using an electric mixer or a pastry cutter.
Mix the dry ingredients using a whisk to make sure there are no lumps when you add them to the wet ingredients.
Mix the dry and wet ingredients together just until you no longer see the dry ingredients. Overmixing the batter will lead to a dense and tough loaf.
As hard as it is, let the banana bread cool for 5-10 minutes before slicing it. This will help it retain some of its moisture, creating a soft crumb and preventing it from drying out.

Make Ahead and Storage Instructions

While the batter is best made fresh for this yogurt banana bread, the baked banana bread can be easily frozen for later. Make sure to cool the loaf completely, wrap it tightly in plastic wrap, and store it in an airtight container in the freezer for up to 3 months.

You can also slice it and wrap individual slices for faster defrosting and serving. The frozen whole loaf or individual slices can be defrosted at room temperature.

Freshly baked banana bread with Greek yogurt is best stored in an airtight container at room temperature once it has cooled completely and will keep for 3-4 days.

Glossary

If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!

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Homemade Bread Recipes

If you loved this moist Banana Bread with Greek Yogurt Recipe, check out these other homemade bread recipes that I know you will love too!

Braided Pesto Bread - A light and fluffy bread infused with herbaceous flavor.
Pumpkin Chocolate Chip Bread - A fall favorite you'll find yourself making all year long!
Homemade Crusty Italian Bread - A homemade bread that's crusty on the outside, soft and fluffy in the center, and made with just 5 ingredients.
Honey Whole Wheat Bread - Soft, sweet, and easy to make, this recipe will make you ditch store-bought breads for good!

Did You Make this Recipe?

If you make this recipe, I would love for you to rate it and leave a comment. I love to hear from all of you, so tag me on Facebook and Instagram, so I can see all of your creations!

Recipe

5 from 36 votes

Banana Bread with Greek Yogurt

Yield : servings

Prep: 15

Cook: 50

Cooling Time: 10

Total: 1 15

This banana bread is made with Greek yogurt for a soft, moist texture and just the right amount of sweetness. A simple, delicious way to use up ripe bananas.

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Video

Equipment

9" Loaf Pan

Ingredients

1 cup mashed overripe bananas, approximately 2-3 bananas
½ cup greek yogurt, plain, vanilla or honey flavored
1 stick unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
½ cup brown sugar
⅓ cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt

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Instructions

Preheat the oven to 350˚F and grease a 9-inch loaf pan with baking spray.
In a large bowl, combine the bananas, Greek yogurt, melted butter, eggs, and vanilla extract. Use a hand mixer to blend everything together or a wooden spoon if the bananas are already well mashed.
In a separate bowl, combine the flour, brown sugar, white sugar, baking soda, baking powder, and salt. Whisk to combine and remove any lumps.
Add the dry ingredients to the bowl of wet ingredients and whisk together until they are just combined.
Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes, until a toothpick comes out clean when inserted into the middle.
Let the banana bread cool for 5-10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 288kcalCarbohydrates: 44gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 62mgSodium: 291mgPotassium: 181mgFiber: 1gSugar: 22gVitamin A: 356IUVitamin C: 3mgCalcium: 57mgIron: 2mg

Author : Amanda Scarlati

Course : Breakfast: Side Dish: Snack

Cuisine : American

Tried this recipe?Mention @ScarlatiFamilyKitchen or tag #ScarlatiFamilyKitchen!

Comments

5 from 36 votes (27 ratings without comment)

The Best Banana Bread with Greek Yogurt