This Greek Yogurt Banana Bread is light, moist, and absolutely delicious.
This Greek yogurt banana bread is an easy, family-friendly recipe you’ll make again and again.
Using Greek yogurt in baking has quickly become a favorite of mine. It adds a subtle boost of protein and helps create a tender, airy texture in breads and muffins.
My kids devoured this loaf in less than a day — it’s that good.
Ingredients and Notes
The full recipe with detailed instructions is at the bottom of this post. Here’s what you’ll need:
- Greek yogurt: plain whole-milk, unsweetened. This keeps the bread moist and adds protein.
- Bananas: very ripe is best. Mash them thoroughly so no large chunks remain.
- Butter: unsalted, melted and slightly cooled.
- Eggs
- Vanilla extract
- Salt
- Baking soda
- Brown sugar
- All-purpose flour
How to make Greek yogurt banana bread
Step 1: In a bowl, whisk together the dry ingredients — flour, baking soda, and salt — then set aside.
Step 2: Mash the bananas very well until smooth. Removing lumps gives the bread a uniform texture.
Recipe Tip
It’s easiest to mash your bananas first and then combine them with the wet ingredients. This ensures a smooth batter and better distribution of banana flavor throughout the bread.
Step 3: In a separate bowl whisk the wet ingredients together: Greek yogurt, mashed banana, melted butter, eggs, vanilla, and brown sugar.
Step 4: Add the dry ingredients to the wet mixture and fold with a rubber spatula until just combined. Avoid overmixing to keep the loaf tender.
Step 5: Pour the batter into a greased loaf pan and smooth the top. Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
The finished loaf is light with a perfect crumb and balanced sweetness — not too sweet, just right for breakfast or a grab-and-go snack.
We always enjoy it warm or at room temperature, and it never lasts long around here.
Storing
Store leftover banana bread in an airtight container in the refrigerator for 3–4 days. You can also slice and freeze portions for longer storage.
More Greek Yogurt Recipes
- Greek Yogurt Snack Cake
- Carrot Cake Snack Bars
- Greek Yogurt Banana Muffins
- Greek Yogurt Pancakes
- Greek Yogurt Chocolate Chip Bread
- Greek Yogurt Pancake Mini Muffins
- Greek Yogurt Pumpkin Bread
- Greek Yogurt Waffles
- Oatmeal Cookie Mini Muffins
- Yogurt Sheet Pan Pancakes
- Greek Yogurt Chocolate Chip Muffins
- Greek Yogurt Banana Mini Muffins
- Chocolate Snack Cake
- Greek Yogurt Blueberry Muffins
- Healthy Chocolate Mini Muffins
Greek Yogurt Banana Bread
Ingredients
- ½ cup plain whole milk Greek yogurt
- 1 cup mashed ripe bananas (about 3 bananas)
- ¼ cup unsalted butter, melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup brown sugar
- 1 ¾ cups all-purpose flour
Instructions
- Whisk together the salt, baking soda, and all-purpose flour.
- In a separate bowl, whisk together the Greek yogurt, mashed banana, melted butter, eggs, vanilla extract, and brown sugar.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake at 350°F for 45–55 minutes, until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.