Greek Yogurt Banana Bread
This Greek yogurt banana bread delivers an extra moist, tender loaf with rich banana flavor. The yogurt adds softness and a slight tang, creating a perfectly balanced, forgiving, and delicious bread.
Equipment
- Loaf pan
Ingredients
- 2 large ripe bananas about 1 1/2 cups mashed
- 1/2 cup Greek yogurt vanilla or plain
- 1/2 cup butter, melted
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Prep
- Heat the oven to 350 °F and prepare a loaf pan by greasing it or lining it with parchment paper. A lined pan makes release easier, especially once the loaf is soft and fully baked.
Make the batter
- Mash the bananas in a large bowl, then whisk in the Greek yogurt, melted butter, and eggs until the mixture looks mostly smooth. You should still see some small banana bits, which helps keep the finished bread flavorful and moist.
- Stir in the white sugar and vanilla extract until evenly combined. The wet mixture should look glossy and loose enough to blend easily with the dry ingredients.
- In a separate bowl, mix the all-purpose flour, baking soda, and salt. Distributing the baking soda well helps the loaf rise evenly instead of forming dense patches.
- Add the dry mixture to the wet mixture gradually and fold just until no dry streaks remain, then transfer the batter to the prepared loaf pan. The batter should be thick and lumpy, but still pourable, and that texture is exactly right.
Bake
- Bake for 55 minutes, checking the top around the 40-minute mark and loosely covering it with foil if it is browning too quickly. The loaf is ready when a toothpick inserted in the center comes out clean and the top feels set.
- Cool the bread in the pan for 15 minutes, then remove it and slice once it is cool enough to handle. This short rest helps the loaf firm up so the slices stay neat instead of falling apart.
Notes
Do Not Overmix: For a tender crumb, fold the flour in only until no dry streaks remain. A lumpy batter is perfect for banana bread and prevents a tough texture.
Best Bananas: Use very ripe, heavily speckled, or nearly black bananas. They are sweeter, mash easier, and provide the deepest banana flavor.
Storage: Once completely cool, store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, wrap the loaf or individual slices tightly and freeze.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.