Greek Yogurt Banana Bread

This Greek yogurt banana bread is a moist, tender loaf that balances ripe-banana sweetness with tangy yogurt. It’s an everyday bake that’s forgiving, quick to pull together, and perfect for breakfast, snack time, or a coffee break. Made with three mashed bananas, plain Greek yogurt, and a touch of honey or maple syrup instead of granulated sugar, this version stays soft longer and feels a little lighter without sacrificing comfort.

Why you’ll love this dish

This loaf marries the moistness Greek yogurt brings with the familiar warmth of cinnamon and banana. It’s great for using up very ripe bananas and needs only one bowl for the wet ingredients and one for the dry, so cleanup is minimal—ideal for busy mornings or casual brunches.

“The texture is unbelievably tender and not too sweet—my kids asked for seconds.” — a quick-note review from a regular baker

Reasons to make it: budget-friendly, kid-approved, freezer-friendly, and easily adapted for dietary needs. If you enjoy banana bread variations, you might also like this The Only Banana Bread Recipe You’ll Love for another take on a classic.

How this recipe comes together

Before you start: you’ll mash bananas, whisk wet ingredients, combine dry ingredients separately, then fold everything together gently to keep the crumb tender. The oven time is about 50–60 minutes in a greased loaf pan at 350°F (175°C). Expect simple, straightforward steps and a forgiving batter that tolerates small swaps.

What you’ll need

• 3 ripe bananas, mashed (best when heavily speckled or mostly brown)
• 1 cup plain Greek yogurt (full-fat gives richest texture)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 large eggs
• 1/3 cup honey or maple syrup (use maple for a deeper flavor)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional, but recommended)

Ingredient notes/substitutions:

• Greek yogurt: sour cream is an excellent 1:1 swap. Low-fat yogurt will work but can yield a slightly less rich crumb.
• Sweetener: honey or maple syrup are called for; if using granulated sugar, reduce wet liquid slightly (not required for most home bakers).
• Flour: for a gluten-free loaf, substitute a 1:1 gluten-free flour blend and add 1/4–1/2 teaspoon xanthan gum if your blend lacks it.
• Eggs: for an egg-free version, try 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 5–10 minutes), but texture will differ.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine.
3. Add the Greek yogurt, eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir until evenly combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Fold the dry mixture into the wet mixture gently. Mix just until there are no large pockets of flour—do not overmix; overworking develops gluten and will toughen the bread.
6. Pour the batter into the prepared loaf pan and smooth the top. Optionally scatter chopped walnuts or a few chocolate chips on top.
7. Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
8. Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Best ways to enjoy it

Serve warm with a smear of butter or cream cheese for breakfast. Thin slices are perfect for toasting and topping with nut butter and banana slices. For a dessert-style treat, lightly toast slices and add a dollop of mascarpone with a drizzle of honey. For a brunch spread, pair the bread with fresh fruit, coffee, and a green salad.

Storage and reheating tips

• Room temperature: Store tightly wrapped at room temperature for up to 2 days. Keep away from direct sunlight or heat.
• Refrigerator: Wrapped or in an airtight container, the loaf keeps 4–5 days refrigerated. Bring to room temperature or warm slices in a toaster oven before serving.
• Freezing: Slice first for convenience. Wrap individual slices in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen on low in a toaster oven.
• Reheating: Warm slices in a toaster oven or microwave for 10–20 seconds (depending on power) for best texture. Do not leave perishable toppings (like cream cheese) out too long.

Pro chef tips

• Use very ripe bananas (the more brown spots, the better) for maximum flavor and natural sweetness.
• Let wet ingredients come to room temperature—eggs mix more uniformly and the batter rises more reliably.
• Measure flour by spooning into the cup and leveling or, better, weigh 1 ½ cups flour ≈ 180 g for accuracy.
• Avoid overmixing: fold until just combined. Lumps are okay.
• If the loaf is browning too fast, tent with foil; if the center is wet after baking time, continue baking in 5–10 minute increments.
• For an evenly domed top, fill the pan to about 2/3–3/4 full.

Creative twists

• Chocolate chip & walnut: fold in 1/2 cup chocolate chips and 1/3 cup chopped walnuts.
• Blueberry-banana: fold in 1 cup fresh blueberries (toss in a tablespoon of flour first).
• Lemon-banana: add 1 tsp lemon zest and reduce cinnamon for a brighter loaf.
• Vegan option: swap eggs for flax eggs and Greek yogurt for coconut yogurt; texture will be denser but still tasty.
• Boozy upgrade: stir 1–2 tablespoons bourbon or rum into the wet mixture for an adult-friendly loaf.
  For a playful, fried interpretation, consider trying a banana tempura variation like this banana tempura recipe.

Common questions

Q: Can I use low-fat Greek yogurt?
A: Yes. Low-fat works fine but the crumb will be slightly less rich and tender than with full-fat yogurt. The texture difference is noticeable but not a dealbreaker for most home bakers.

Q: My loaf is baking on the outside but undercooked in the center—what happened?
A: Either your oven runs hot or the pan filled too high. Lower the oven by 10–15°F and tent with foil if the top browns early. Also ensure your loaf pan is the correct size (9×5-inch) and the batter isn’t overfilled.

Q: Can I halve the recipe or bake in muffins?
A: Yes. Halve ingredients for a smaller loaf. For muffins, bake at 350°F for about 18–22 minutes—check with a toothpick.

Q: How ripe should the bananas be?
A: Very ripe—mostly brown or heavily spotted—because they’re sweeter and mash easily into the batter, lending better flavor and moisture.

Q: Is it safe to use maple syrup/honey instead of sugar?
A: Absolutely. They add moisture, so expect a slightly softer crumb. If using liquid sweeteners, do not add more liquid elsewhere.

Q: How many servings does this make?
A: A standard 9×5 loaf yields about 10–12 slices, depending on thickness. That’s roughly 10–12 servings for snack-sized portions.

If you want tweaks for dietary needs or help converting to muffins or smaller pans, tell me which change you’re planning and I’ll provide exact adjustments.

Greek Yogurt Banana Bread

A moist and tender banana bread made with ripe bananas and Greek yogurt, perfect for breakfast or snacking, with a hint of cinnamon and natural sweetness from honey or maple syrup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 10 slices

Calories 180 kcal

Ingredients

  

Wet Ingredients

• 3 pieces ripe bananas, mashed Best when heavily speckled or mostly brown
• 1 cup plain Greek yogurt Full-fat gives richest texture
• 2 large eggs For an egg-free version, try 2 flax eggs
• 1/3 cup honey or maple syrup Use maple for a deeper flavor
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups all-purpose flour Substitute with gluten-free flour for a gluten-free loaf
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon Optional but recommended

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
• In a large bowl, mash the ripe bananas until mostly smooth.
• Add the Greek yogurt, eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir until evenly combined.
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Mixing and Baking

• Fold the dry mixture into the wet mixture gently until just combined.
• Pour the batter into the prepared loaf pan and smooth the top.
• Optionally scatter chopped walnuts or a few chocolate chips on top.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the loaf in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

Notes

Store tightly wrapped at room temperature for up to 2 days, or refrigerate for 4–5 days. For freezing, slice first and wrap individually before placing in a freezer bag.

Keyword Banana Bread, Easy Recipes, Greek Yogurt Banana Bread, Healthy Baking, Kid-Friendly