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

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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.

loaf of banana bread on a cutting board that is partially sliced with a knife

This post was originally published in January 2018 and has been updated for content.

Banana bread is a quick bread, or one that 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 healthy serving of butter or homemade blackberry jam.

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🍌 Ingredients
📋 Substitutions and variations
🥣 Step by step instructions
⭐ Expert tips
⏲️ Make ahead and storage instructions
🥣 More baking recipes
📖 Recipe
💬 Comments

🍌 Ingredients

mashed banana, melted butter, sugars, flour, baking powder, baking soda, salt and eggs

Bananas - The best banana bread recipes are made from overripe bananas. They are easy to mash and have a deeper 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 a vanilla or honey. If you don't have greek yogurt on hand, sour cream can be used as a substitute as well.

📋 Substitutions and variations

Nuts - Add 1 cup of chopped pecans or walnuts.
Chocolate - Add 1 cup of chocolate chips or chunks.
Muffins - Fill greased muffin tin cups half way with batter and bake at 350˚ for 20-25 minutes until a toothpick comes out clean when inserted into the middle.

🥣 Step by step instructions

First, grease a loaf pan with baking spray or line it with parchment paper to prevent sticking. Then, in a large bowl, combine the mashed banana, greek yogurt, melted butter, eggs and vanilla extract using a hand mixer or a wooden spoon.

loaf pan with parchment paper and mixing bowl with mashed banana batter and wooden spoon

Next, mix together the all purpose flour, brown sugar, white sugar, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and stir together until they are just combined. Pour the batter into the prepared bread pan and smooth the top into an even layer.

mixed dry ingredients in a white container and banana bread batter in a loaf pan

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

loaf of banana bread on a cooling rack and sliced loaf next to a knife on a cutting board

If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.

⭐ Expert 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 anymore. Over mixing the batter will lead to 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 so it does not dry out.

⏲️ Make ahead and storage instructions

While the batter is best to be 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 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.

🥣 More baking recipes

If you loved this moist banana bread with greek yogurt recipe, check out these other baking recipes that I know you will love too!

Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

📖 Recipe

banana bread in a loaf pan with white and blue towels holding it

Banana Bread with Greek Yogurt

Amanda

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 tasty quick bread.

5 from 40 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Cooling Time 10

Total Time 1 15

Course Baking, Breakfast, Side Dish, Snack

Cuisine American

Servings servings

Calories 288 kcal

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

Instructions

Preheat the oven to 350˚ and grease a 9 inch loaf pan with baking spray or line with parchment paper.
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.

Notes

Easily mash overripe bananas that have not been frozen and defrosted using a hand 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 anymore. Over mixing the batter will lead to dense and tough loaf.
Let the banana bread cool for 5-10 minutes before slicing it. This will help it retain some of its moisture so it does not dry out.

Substitutions and Variations

Bananas - Use overripe bananas, as they are easy to mash and have a deeper flavor. Overripe bananas can be stored in the freezer, whole and in the peels. Take them out of the freezer 30 minutes prior to using them or microwave them for 30-60 seconds to defrost them. Use kitchen shears to clip off the tops and squeeze the defrosted bananas into the bowl. No need to mash!
Greek Yogurt - Either plain greek yogurt or a mildly flavored greek yogurt, such as a vanilla or even honey will work for this recipe. Sour cream can be used as a substitute for the greek yogurt if needed.

Make Ahead and Storage Suggestions

While the batter is best to be made fresh for this yogurt banana bread, the baked bread can be easily frozen for later. Make sure to cool the loaf completely, wrap it tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. It can also be sliced and wrapped individually for faster defrosting and serving. The frozen loaf or slices can be defrosted at room temperature.

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

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

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