There’s something comforting about banana bread—it’s sweet, moist, and fills the kitchen with a cozy aroma.
This banana bread with Greek yogurt takes the classic recipe up a notch, giving it extra tenderness and subtle tang.
It’s a simple bake that works for breakfast, snack, or even dessert.
Why You’ll Love This Recipe
The Greek yogurt makes the bread extra moist without being heavy.
Mashed bananas add natural sweetness and keep the loaf soft.
It’s easy to make in one bowl and comes together quickly.
Optional nuts give a crunchy contrast to the soft crumb.
This loaf keeps well, making it great for make-ahead breakfasts.
What You’ll Need (Ingredient Highlights)
Ripe bananas provide natural sweetness and deep flavor.
Greek yogurt adds creaminess and moisture to the bread.
Brown sugar brings a caramel note while granulated sugar balances sweetness.
Vegetable oil or melted butter keeps the bread soft.
Optional pecans or walnuts add texture and a nutty flavor.
Pro Tips Before You Start
Use bananas with lots of brown spots—they’re sweeter and mash easier.
Don’t overmix the batter; it can make the bread dense.
Check for doneness with a toothpick inserted in the center.
Let the bread cool before slicing so it doesn’t crumble.
Toast nuts before folding them in for extra flavor.
How to Make Banana Bread Yogurt
Step 1 – Preheat and prepare the pan
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or oil.
Step 2 – Mix the dry ingredients
Whisk flour, baking soda, baking powder, and salt in a medium bowl.
Step 3 – Combine sugars and eggs
In a large bowl, beat granulated sugar, brown sugar, and eggs until fluffy.
Step 4 – Add bananas, yogurt, oil, and vanilla
Stir in mashed bananas, Greek yogurt, oil or butter, and vanilla until smooth.
Step 5 – Fold in the dry ingredients
Add the dry mixture into the wet and fold gently until just combined.
Step 6 – Stir in nuts (optional)
Fold in chopped pecans or walnuts if using.
Step 7 – Bake the bread
Pour batter into the loaf pan, smooth the top, and bake 55–65 minutes, until a toothpick comes out clean.
Step 8 – Cool and serve
Cool 10 minutes in the pan, then transfer to a wire rack.
Slice and enjoy warm or at room temperature.
What to Serve Them With
Spread with butter or cream cheese for breakfast.
Pair with coffee or tea as a snack.
Serve with vanilla ice cream for a dessert twist.
Variations / Substitutions
Swap Greek yogurt with sour cream for a similar texture.
Use whole wheat flour for a heartier loaf.
Add chocolate chips for extra indulgence.
Replace nuts with dried fruit like raisins or cranberries.
Storage & Leftovers
Keep at room temperature in an airtight container for up to 3 days.
Refrigerate for up to a week to extend freshness.
Freeze slices individually for up to 2 months.
Thaw at room temperature or warm in the oven.
FAQs
Can I make this banana bread without yogurt?
Yes, you can use sour cream or applesauce as a substitute.
Can I use frozen bananas?
Absolutely—just thaw and drain excess liquid before mashing.
Do I have to add nuts?
No, the bread tastes great plain, or you can replace nuts with chocolate chips.
Why is my bread too dense?
Overmixing can cause density. Fold gently until just combined.
How do I know it’s done baking?
Insert a toothpick in the center; it should come out clean.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I double the recipe?
Yes, bake in two loaf pans or a larger pan, adjusting time as needed.
Can I make muffins instead of a loaf?
Yes, bake in a muffin tin for 18–22 minutes.
How do I store leftover slices?
Wrap tightly and keep at room temperature for 2–3 days or refrigerate.
Can I add spices like cinnamon?
Yes, cinnamon or nutmeg pair well with the banana flavor.
Final Thoughts
This banana bread yogurt is soft, flavorful, and easy to make.
It’s the kind of recipe you’ll return to whenever you have ripe bananas on hand.
Perfect for breakfast, a snack, or sharing with friends.
