Warm, moist, and lightly tangy, this Delicious Greek Yogurt Banana Bread is a simple twist on a classic. Ripe bananas bring natural sweetness and a rich banana aroma, while Greek yogurt keeps the crumb tender and adds a subtle tang. Add walnuts for crunchy contrast or chocolate chips for melty pockets of sweetness. It’s an easy, comforting loaf you can whip up any morning or for a cozy afternoon snack. If you enjoy pairing breads with small treats, try these elegant spiced gingerbread truffles alongside a slice.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10 slices
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 slice, recipe yields 10):
- Calories per serving: 235 kcal
- Protein: 7 g
- Carbohydrates: 41 g
- Fat: 5.5 g
- Fiber: 2 g
- Sugar: 25 g
- Sodium: 285 mg
Why Make This Delicious Greek Yogurt Banana Bread
This banana bread is moist and tender thanks to Greek yogurt, which keeps the crumb soft without heavy oil. The ripe banana flavor shines, and the loaf fills your kitchen with a sweet, warm aroma while baking. It’s versatile—perfect for breakfast toast, a snack with coffee, or dessert with a scoop of ice cream. The recipe is forgiving, quick to mix, and uses pantry staples you likely already have.
How to Make Delicious Greek Yogurt Banana Bread
This loaf combines mashed bananas and Greek yogurt for moisture, uses a touch of honey for flavor depth, and relies on baking soda/powder for lift. You’ll mix wet and dry ingredients separately, fold them together gently, and bake until the center is set. The result is a golden top, soft interior, and a fragrant banana-cinnamon scent.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon (optional)
- 1/2 cup walnuts or chocolate chips (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Mash the ripe bananas in a large bowl until mostly smooth with a few small chunks for texture.
Step 2: Mixing
In the large bowl with mashed bananas, stir in the Greek yogurt, sugar, honey, eggs, and vanilla extract until well combined and smooth. In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix—stop when you no longer see dry streaks.
Step 3: Baking
Fold in walnuts or chocolate chips if desired. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–60 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 with foil for the last 10–15 minutes.
Step 4: Finishing
Let the bread cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely. Slice once cooled for cleaner slices. Serve warm or at room temperature.
How to Serve Delicious Greek Yogurt Banana Bread
Serve slices plain, with butter, or spread with cream cheese. For breakfast, top with Greek yogurt and fresh berries. For dessert, warm a slice and add a scoop of vanilla ice cream or a drizzle of caramel. Toast slices lightly for a crisp edge and soft center. This loaf pairs well with coffee, tea, or a glass of milk.
How to Store Delicious Greek Yogurt Banana Bread
- At room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
- In the refrigerator: Keep in an airtight container for up to 7 days (refrigeration can slightly dry the bread; warm slices before serving).
- In the freezer: Slice the bread and freeze up to 3 months. Wrap slices individually in plastic and place in a freezer bag. Thaw at room temperature or warm in a toaster or oven.
Expert Tips for Perfect Delicious Greek Yogurt Banana Bread
- Use very ripe bananas (lots of brown spots) for best flavor and sweetness.
- Measure flour by spooning it into the cup and leveling—don’t scoop directly with the cup to avoid dense bread.
- Don’t overmix the batter; overmixing develops gluten and gives a tough crumb. Stir until just combined.
- If the top browns too fast, tent foil over the loaf during the last 10–15 minutes of baking.
- For extra moisture, replace 2 tablespoons of flour with 2 tablespoons of mashed banana.
- Try full-fat Greek yogurt for richer flavor and texture; nonfat works but yields a slightly drier crumb.
- Add mix-ins (walnuts, pecans, chocolate chips) sparingly—too many will weigh the loaf down.
- Test doneness near the loaf’s center with a toothpick; a few moist crumbs are fine, but no wet batter.
- Cool partially in the pan to prevent the loaf from breaking, then finish cooling on a rack.
Delicious Variations
- Chocolate Chip Banana Bread: Use 1/2 cup semi-sweet chocolate chips in place of walnuts.
- Walnut-Pecan Crunch: Mix 1/4 cup chopped walnuts and 1/4 cup chopped pecans for extra texture.
- Blueberry Banana Bread: Fold in 1 cup fresh or frozen blueberries (toss frozen in a little flour to prevent sinking).
- Gluten-Free: Substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend has none.
- Lower-Sugar: Reduce sugar to 1/4 cup and omit honey, relying on banana sweetness; expect a denser loaf.
- Spice It Up: Add 1/2 teaspoon ground nutmeg and 1/4 teaspoon cloves for a warming spice profile.
Frequently Asked Questions
Q: Can I use plain yogurt instead of Greek yogurt?
A: Plain yogurt will work, but Greek yogurt is thicker and gives a better texture. If using regular yogurt, strain it through cheesecloth for 30 minutes to thicken, or reduce any added liquid elsewhere.
Q: How ripe should the bananas be?
A: Very ripe—mostly brown or heavily spotted. They mash easily and are sweeter, improving flavor and moisture.
Q: Can I halve the recipe to make a smaller loaf?
A: Yes. Use a smaller loaf pan and reduce baking time; start checking at 30–35 minutes and test with a toothpick.
Q: My bread is moist in the middle after baking. What did I do wrong?
A: Possible causes: underbaked (increase time and test again), oven temperature too low, or too many mix-ins. Ensure oven is at the correct temperature and test center with a toothpick.
Q: Can I make this dairy-free or vegan?
A: For dairy-free, use plant-based yogurt (coconut or almond) and omit any dairy mix-ins. For vegan, replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, let sit) and use a vegan yogurt and dairy-free mix-ins—texture may differ.
Q: Why add both baking soda and baking powder?
A: Baking soda reacts with banana acidity and Greek yogurt to give initial lift, while baking powder adds steady rise and lightness. Together they create the best crumb.
Q: Can I freeze the whole loaf?
A: Yes—wrap tightly in plastic and foil, freeze up to 3 months. Thaw overnight in the fridge or at room temperature.
Conclusion
This Delicious Greek Yogurt Banana Bread is an easy, reliable loaf—moist, fragrant, and full of comforting banana flavor. It’s perfect for breakfast, snack time, or a simple dessert. For another take on Greek yogurt in baking, see this detailed version of Greek yogurt banana bread for inspiration: Greek Yogurt Banana Bread – Just a Taste. Give it a try—you’ll love the tender texture and sweet aroma filling your kitchen.
Print
Delicious Greek Yogurt Banana Bread
- Total Time: 70 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A moist and tender banana bread made with Greek yogurt, ripe bananas, and optional mix-ins like walnuts or chocolate chips.
Ingredients
- 3 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon (optional)
- 1/2 cup walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Mash the ripe bananas in a large bowl until mostly smooth with a few small chunks for texture.
- In the large bowl with mashed bananas, stir in the Greek yogurt, sugar, honey, eggs, and vanilla extract until well combined and smooth. In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix—stop when you no longer see dry streaks.
- Fold in walnuts or chocolate chips if desired. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–60 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 with foil for the last 10–15 minutes.
- Let the bread cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely. Slice once cooled for cleaner slices. Serve warm or at room temperature.
Notes
For extra moisture, replace 2 tablespoons of flour with 2 tablespoons of mashed banana. Store at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 25g
- Sodium: 285mg
- Fat: 5.5g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
