Go Back

Greek Yogurt Banana Bread

Greek yogurt banana bread with a moist, light crumb and a deeply golden crust. Made by mixing Greek yogurt and mashed bananas, then baking in a loaf pan until a toothpick comes out clean.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas, mashed
  • 0.5 cup plain Greek yogurt (full-fat or 2%)
  • 0.33 cup butter, melted
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep the pan and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
Mix the batter
  1. Whisk melted butter, sugar, eggs, vanilla extract, and Greek yogurt into the mashed bananas until smooth and well combined.
  2. Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined, with no visible dry pockets.
Bake and cool
  1. Pour batter into the prepared pan and smooth the top so it’s level.
  2. Bake for 60–70 minutes at 350°F until the top is deeply golden and a toothpick inserted in the center comes out clean.
  3. Cool in the pan for 10 minutes, letting the loaf set, then turn it out onto a rack to finish cooling.

Notes

Use very ripe bananas (freckled and soft) for the best banana flavor and easier mashing. Store tightly wrapped in the refrigerator up to 4 days; freeze slices up to 2 months. For a lighter option, use low-fat Greek yogurt (2%) to reduce overall fat while keeping the moist texture and protein-forward crumb.