Banana bread has always been my go-to comfort food, especially when faced with those perfectly ripe bananas that are just begging to be used. When I first tried adding Greek yogurt to this recipe, it changed everything. This Greek yogurt banana bread turned out incredibly moist and flavorful—now it’s a kitchen staple I trust to deliver warmth and comfort anytime.
Table of Contents
Why You’ll Love This Greek Yogurt Banana Bread Recipe
- Ultra-Moist Crumb: Greek yogurt adds the perfect tang and guarantees a moist, tender texture that stays fresh for days.
- Easy & Foolproof: This recipe is perfect for beginner bakers and busy adults looking for quick, stress-free baking.
- Amazing Flavor: The blend of brown and white sugars balances sweetness with a subtle caramel note and depth.
- Customizable: You can mix in nuts, chocolate chips, or your favorite additions to make it your own cozy creation.
Key Ingredients & Why They Work
- Very Ripe Bananas: The dark speckles mean the bananas are sweeter and more moist, lending natural sugars and a rich banana flavor.
- Greek Yogurt: With less water than regular yogurt, it keeps the bread moist without a gummy texture. Plus, it adds protein and a delightful tang.
- Both Brown & White Sugar: White sugar keeps the crumb light, while brown sugar brings moisture and deeper flavor notes.
- Oil: Using vegetable oil instead of butter ensures a tender, moist loaf that stays fresh longer without drying out.
How to Make Greek Yogurt Banana Bread (Step-by-Step)
Here’s my trusted step-by-step guide to making this greek yogurt banana bread. Follow closely for the best results!
Equipment You’ll Need
- 9×5-inch loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Cooking spray
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly specked bananas, mashed well (about 1 1/2 cups)
- 1/4 cup plain Greek yogurt (nonfat or regular)
- 2 large eggs
- 1/4 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
- 1 cup chopped walnuts, pecans or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides to act as handles. Grease the parchment paper and any exposed pan sides with cooking spray.
- Whisk dry ingredients in a large bowl: all-purpose flour, granulated sugar, brown sugar, baking soda, and salt.
- Whisk wet ingredients in a medium bowl: mashed bananas, eggs, Greek yogurt, vegetable oil, and vanilla extract until well combined.
- Pour wet ingredients into the dry ingredients.
- Stir gently with a spatula only until the flour streaks have just disappeared. Do not overmix.
- Fold in the chopped walnuts, pecans, or chocolate chips.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove from oven and let cool completely in the pan on a wire rack.
- Lift the bread out of the pan using the parchment overhangs. Slice and serve.
Baker’s Tips for Perfect Banana Bread Every Time
- Don’t Overmix the Batter: Overmixing activates gluten and leads to dense, gummy bread. Stir just until combined for a tender crumb.
- Use Room Temperature Ingredients: This helps the batter blend smoothly, giving you consistent texture and rise.
- Tent with Foil if Needed: If the top browns too quickly, cover it loosely with foil halfway through baking to prevent burning.
Variations and Customizations
| Substitution/Addition | How to Do It | What to Expect |
|---|---|---|
| Whole Wheat Flour | Replace half or all of the flour | Denser, nuttier flavor, and heartier texture |
| Chocolate Chips | Add 1 cup to the batter | Sweeter, melt-in-your-mouth texture |
| Nuts | Use walnuts, pecans, or almonds | Crunchy texture and added richness |
| Spices (Cinnamon/Nutmeg) | Add 1/2 to 1 teaspoon to dry ingredients | Warm, cozy aroma and flavor |
| Muffins | Pour batter into muffin tins; bake at 350°F for 18-22 minutes | Quick snack-sized treats, lighter texture |
How to Store and Freeze Banana Bread
Storing at Room Temperature
Wrap banana bread tightly with plastic wrap or place in an airtight container. It will stay fresh for 2-3 days at room temperature.
Freezing for Later
Wrap the cooled loaf or individual slices tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. To thaw, leave wrapped slices at room temperature for a couple of hours or warm gently in the oven.
Frequently Asked Questions
What type of Greek yogurt is best? (Full-fat, low-fat, or non-fat?)
Any plain Greek yogurt works well here. Full-fat yields the most richness, but low-fat or non-fat options still keep the bread moist and tender without adding extra fat.
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt has more water content, which can make the bread too wet or gummy. Greek yogurt is best for achieving that perfect moist crumb.
Why is my banana bread dense or gummy?
This usually happens from overmixing the batter or using less ripe bananas. Stir just until ingredients are combined, and always use ripe, speckled bananas.
How do I know when my bananas are ripe enough for banana bread?
Look for bananas with dark brown spots and soft skins. They should be very fragrant and easily mashed.
Can I make this recipe into muffins?
Yes! Pour the batter into muffin tins and bake at 350°F for 18-22 minutes. This makes easy, portable banana treats.
Conclusion
This greek yogurt banana bread recipe is my absolute favorite for a reason—it’s incredibly moist, easy to make, and packed with comforting flavor. Whether you’re a beginner or just need a reliable quick bake, this loaf will become your trusted friend in the kitchen. I’d love to hear your favorite banana bread mix-ins—drop a comment below! And don’t forget to share a photo of your creation on social media, tagging @AishaRecipes. Let’s keep baking simple and delicious together!
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Greek Yogurt Banana Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a 9-inch loaf pan with parchment paper, allowing it to overhang on two sides, then grease the parchment with cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt until well combined.
- In a separate medium bowl, whisk together the mashed bananas, eggs, Greek yogurt, vegetable oil, and vanilla extract. Add these wet ingredients to the dry mixture and stir until just combined, then fold in the chopped nuts or chocolate chips before scraping the batter into the prepared loaf pan.
- Bake the bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool completely in the pan. Use the parchment paper overhangs to lift the bread out before slicing and serving.
