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Greek Yogurt Banana Bread

Greek yogurt banana bread with an incredibly moist, golden loaf crumb and a golden crust. This easy banana bread uses Greek yogurt for extra protein and tang, with a light-yet-satisfying texture.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 bananas Ripe, for easy mashing.
Greek yogurt and wet ingredients
  • 0.5 cup plain Greek yogurt Full-fat or 2%.
  • 0.3333 cup butter Melted.
  • 0.6667 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Mash the ripe bananas until smooth, then set aside.
Mix batter
  1. Whisk the melted butter, sugar, eggs, vanilla extract, and Greek yogurt into the mashed bananas until smooth and well combined.
  2. Fold in the all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined, stopping as soon as no dry flour remains.
Bake
  1. Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
  2. Bake for 60–70 minutes, until deeply golden on top and a toothpick inserted in the center comes out clean.
Cool and serve
  1. Cool in the pan for 10 minutes, then turn the loaf out onto a rack to finish cooling.

Notes

For cleaner slices, cool completely before cutting; store covered at room temperature up to 3 days or refrigerate up to 5 days. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a dietary swap, use 2% Greek yogurt and add 1–2 tsp extra banana mash if the batter seems thick (it still bakes up moist).