This Greek yogurt banana bread is a reliably moist loaf that uses three ripe bananas and a scoop of Greek yogurt for tang, structure, and extra tenderness. It’s the kind of recipe that turns overripe bananas into breakfast, snack, or an easy dessert—perfect for busy mornings, school lunches, or a cozy weekend bake. If you like comparing takes on classic banana bread, you might also enjoy the only banana bread recipe you’ll love for a different approach to texture and sweetness.
Why you’ll love this dish
This loaf balances rich banana flavor with a light, tender crumb thanks to Greek yogurt. It’s slightly tangy, less oily than some traditional banana breads, and forgiving to make—great for beginner bakers or anyone who hates wasting ripe bananas.
“My go-to when bananas get too spotted—moist, not too sweet, and stays soft for days.” — home baker review
Reasons to try it:
- Quick pantry bake: most ingredients are cupboard staples.
- Healthier swaps available: use honey instead of sugar, or part-whole-wheat flour.
- Kid-approved: soft texture and familiar flavor make it a hit with picky eaters.
- Versatile: doubles as breakfast toast, a snack, or dessert with a scoop of ice cream.
How this recipe comes together
Before you measure anything, here’s what the process feels like: mash bananas, whisk together wet ingredients (Greek yogurt and eggs give structure and moisture), combine dry ingredients, fold just until mixed, and bake in a greased loaf pan. Expect a moderately thick batter that pours easily. Bake time is 50–60 minutes at 350°F (175°C); a clean toothpick signals doneness. Let the loaf rest 10 minutes in the pan so it holds together when you turn it out.
Equipment you’ll want:
- 9×5-inch loaf pan (8×4 also works; baking time may vary)
- Mixing bowls (wet + dry)
- Rubber spatula and whisk
- Toothpick or cake tester
What you’ll need
- 3 ripe bananas, mashed (about 1 1/2 cups) — the riper, the sweeter
- 1 cup Greek yogurt (plain; 2% or whole milk for best texture)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar (or substitute 1/3–1/2 cup honey for a healthier option)
- 1/2 teaspoon ground cinnamon (optional)
Notes and substitutions:
- For a lighter loaf, use 1 cup Greek yogurt + 1/4 cup milk if your yogurt is very thick.
- To make it gluten-free, replace the flour with a 1:1 gluten-free blend that contains xanthan gum.
- Honey will brown faster—check doneness earlier and reduce oven temp by 10°F if the top is darkening too quickly.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment for easy removal.
- In a large bowl, mash the bananas until mostly smooth. Add the Greek yogurt, eggs, and vanilla extract, and whisk until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula. Stop as soon as the flour streaks disappear—overmixing gives a dense loaf.
- Pour the batter into the prepared pan and smooth the top. If you like a slightly crispy top, sprinkle a teaspoon of sugar on the surface.
- Bake 50–60 minutes, rotating the pan halfway through if your oven heats unevenly. Start checking at 50 minutes: a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Cooling fully makes cleaner slices.
Total time: about 1 hour 15 minutes including prep and cool time.
Best ways to enjoy it
Serve slices warm with a pat of butter, a smear of peanut butter, or Greek yogurt and fresh berries for breakfast. For dessert, toast a slice and top with ricotta and honey or a scoop of vanilla ice cream. Thinly sliced and toasted, it also makes excellent French toast.
Pair with:
- Morning coffee or a latte
- Herbal tea or a chai for a spiced contrast
- A side of fruit salad for brunch balance
Storage and reheating tips
- At room temperature: wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 2 days.
- Refrigeration: keeps 5–7 days wrapped or in an airtight container (Greek yogurt helps keep it safe longer). Bring to room temp or warm in the microwave before serving.
- Freezing: slice and freeze individual pieces for up to 3 months. Wrap each slice in plastic and place in a freezer bag. Thaw on the counter or pop into the toaster to reheat straight from frozen.
- Reheating: microwave a slice for 12–20 seconds, or toast lightly for a crisp edge.
Food safety note: because this loaf contains eggs and dairy, don’t leave it out at room temperature longer than 2 days in warm climates; refrigeration is safer beyond that window.
Helpful cooking tips
- Use very ripe bananas (lots of brown spots) for maximum sweetness and banana flavor.
- Room-temperature eggs incorporate better—if in a hurry, place eggs in warm water for 5 minutes.
- Measure flour correctly: spoon into the cup and level off. Too much flour makes a dry, dense loaf.
- Don’t overmix: fold until combined—some streaks of flour are okay.
- If the top browns too quickly, tent the loaf loosely with foil for the last 10–15 minutes.
- For even baking, avoid filling the pan more than 3/4 full.
Creative twists
- Nutty: fold in 1/2 cup chopped walnuts or pecans for crunch.
- Chocolate banana: stir in 1/2 cup chocolate chips or cocoa nibs.
- Blueberry-banana: fold in 3/4 cup fresh or frozen blueberries.
- Oat and honey: replace 1/4 cup flour with rolled oats and use honey as the sweetener.
- Make muffins: divide batter into a 12-cup muffin tin and bake 18–22 minutes.
If you want a completely different way to use extra bananas, try frying slices into a crisp treat—this banana tempura recipe is a fun, indulgent twist.
Pro chef tips
- For an extra-tender crumb, sift the flour with the dry ingredients to remove lumps and aerate the mix.
- Fold-ins (nuts, chips) should be tossed in a tablespoon of flour first to prevent sinking.
- If your batter seems too thick, stir in a tablespoon of milk at a time until it reaches a thick pourable consistency.
Common questions
Q: How ripe should the bananas be?
A: Very ripe—skin heavily spotted or mostly brown. The softer and sweeter the banana, the deeper the flavor and the less extra sugar you’ll need.
Q: Can I swap Greek yogurt for sour cream or regular yogurt?
A: Yes. Sour cream gives a similar richness. Regular yogurt (non-Greek) can be used but may make the batter looser—reduce any added milk and check bake time.
Q: Is this recipe freezer-friendly?
A: Absolutely. Slice, wrap, and freeze for up to 3 months. Thaw at room temperature or reheat from frozen in a toaster.
Q: Can I make this eggless or vegan?
A: For an eggless version, try two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 10 minutes). Replace Greek yogurt with a plant-based yogurt for a vegan loaf; texture will be slightly different but still tasty.
Q: How can I prevent a soggy center?
A: Ensure your bananas aren’t overly liquid; drain excess if necessary. Don’t open the oven in the first 40 minutes, and confirm doneness with a toothpick. If the top browns too fast, tent with foil.
Q: Can I use whole wheat flour?
A: Replace up to half the flour with whole wheat for a nuttier flavor. If you use 100% whole wheat, expect a denser loaf; add a tablespoon of milk to loosen the batter if needed.
If you want more banana recipe inspiration or alternative banana desserts, check other banana-focused ideas and techniques throughout the site.
Greek Yogurt Banana Bread
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed (about 1 1/2 cups) The riper, the sweeter.
- 1 cup Greek yogurt (plain; 2% or whole milk for best texture)
- 2 large eggs, room temperature Room-temperature eggs incorporate better.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour Measure flour correctly.
- 1/2 cup sugar Or substitute 1/3–1/2 cup honey for a healthier option.
- 1/2 teaspoon ground cinnamon Optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment for easy removal.
- In a large bowl, mash the bananas until mostly smooth. Add the Greek yogurt, eggs, and vanilla extract, and whisk until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula until just combined.
- Pour the batter into the prepared pan and smooth the top. If you like a slightly crispy top, sprinkle a teaspoon of sugar on the surface.
Baking
- Bake for 50–60 minutes, rotating the pan halfway through if your oven heats unevenly. Start checking at 50 minutes: a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.