Greek Yogurt Banana Bread is everything you love about banana bread – and more. It’s tender, moist, rich and full of flavor… with an extra boost of protein! Based on my top rated Sour Cream Banana Bread, you can trust that it’s a recipe that’s tested, tried and true.
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You’ll Love This Greek Yogurt Banana Bread
I know there are some Greek Yogurt skeptics out there so I want to make it very clear, you CANNOT taste the Greek yogurt in this banana bread recipe! It simply makes this bread super moist, while adding an extra boost of protein.
Why You’ll Love It:
- One bowl is all you need to whip up this easy and delightful banana bread recipe.
- The Greek yogurt gives this banana bread an incredibly tender texture that just melts in your mouth.
- The ingredients are simple and you likely already have most, if not all of them.
- If you have that big warehouse size tub of Greek yogurt in your fridge, this is a great use for it.
- If you love Banana Bread Recipes as much as I do, this is a great one to add to your collection.
Greek Yogurt Banana Bread Ingredients
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Flour – I use all-purpose flour.
- Ripe Bananas – Extra ripe bananas are the way to go! Make sure they have a decent amount of brown spots, or the loaf may not come out as sweet. The bananas you see above are barely at the “ready to use for baking” point. I’d suggest your bananas be like this or covered in more brown spots.
- Butter – I use unsalted butter. If you’re using salted butter, omit or reduce the salt from this recipe.
- Full Fat Greek Yogurt – You can use unsweetened plain or vanilla Greek yogurt. It’s important you use full fat Greek yogurt. When I tested this recipe with non-fat yogurt, the texture just wasn’t as good. Of course, you can always substitute this with sour cream. If you use a vanilla yogurt that is sweetened, it will yield a sweeter loaf.
- Sugar – White granulated sugar is best for this bread.
- Baking Soda – This is what will help your bread rise. Always check the expiration date.
- Cinnamon, Vanilla & Salt – These all enhance the flavor.
How to Make Greek Yogurt Banana Bread
This is a discussion about how the recipe is made. For the actual recipe with full details please see the printable recipe card below.
Step 1: Cream together softened butter and sugar, then mix in the eggs.
Step 2: Add Greek yogurt, mashed bananas, and vanilla and stir until combined. Add in dry ingredients.
Step 3: Pour batter into prepared pans.
Step 4: Bake for approximately 1 hour
Christi’s Tips For Success!
Over mixing your batter can ruin the bread, so make sure to fold everything together until JUST combined.
I like to leave the banana bread batter sitting in the loaf pan for about 10-15 minutes before baking it, because doing so allows the bread to rise slightly which will give your bread a beautiful dome coming out of the oven!
See my tip below about measuring flour to ensure the best results!
Measure Flour Correctly
For the best results, make sure to measure flour correctly using the following steps:
- Fluff the flour by giving it a stir. This will aerate it so that it’s not compacted.
- Using a spoon, spoon flour into a measuring cup until it’s overflowing. Do not scoop the flour with the measuring cup as this will compact it, giving you more than you need.
- Level the flour using a flat edge, such as a butter knife or spoon handle.
Following these steps helps to avoid adding too much flour to the recipe, which can result in dry and dense baked goods. If measuring by weight this should be in the 125-135 gram range. Get all my flour tips, tricks and info here!
Storage Tips
Store at room temperature for about 2-3 days, or covered/wrapped in the fridge for a bit longer. If you’re leaving it in the fridge, let it come to room temperature or warm it in the microwave before eating.
Freezing: Since this recipe makes 2 loaves, I eat one right away and freeze the other one for later. To freeze, let it cool completely, then store in an airtight container or freezer bag for up to 6 months. Thaw by leaving in the fridge for a day or two.
Recommended Tools
For this recipe, you’ll need a loaf pan, a mixing bowl and a mixer to cream the butter and sugar. It’s optional but I always like to use my KitchenAid for this recipe.
Frequently Asked Questions
The batter absorbs the greek yogurt making the dough bake into an incredibly soft, tender and moist bread that is unlike any regular banana bread you’ve ever tried!
Yes! It’s actually just as good, if not better. As long as you’re using a full fat greek yogurt, you should have no issue with this recipe.
Greek Yogurt Banana Bread
Equipment
- 2 8 1/2 x 4 1/2 loaf pans
Ingredients
- 1/3 cup unsalted butter (softened)
- 1 1/4 cup white sugar
- 2 large eggs
- 4 large ripe bananas (mashed)
- 1 cup greek yogurt (plain, full fat)
- 2 1/2 cups all purpose flour
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup optional add-ins (walnuts, chocolate chips, etc. )
Instructions
- Preheat oven to 325°F. Grease or line 2 loaf pans with parchment paper.
- To a large mixing bowl or stand mixer, add softened butter and sugar. Cream together until smooth. Add the eggs and mix until incorporated.
- Next, add the Greek yogurt, the mashed bananas and vanilla to the mixture. Combine then add the flour, cinnamon baking soda, and salt. Mix gently until just combined.
- Fold in any optional add ins, then divide the batter evenly into the 2 prepared loaf tins. Bake for an hour until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan completely. Remove, slice and serve. Enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
