If you have a few ripe bananas and some Greek yogurt at home, you can make a soft and tasty banana bread in no time. Greek Yogurt Banana Bread is an easy recipe you’ll want to make over and over. It’s great for breakfast, a snack, or a light dessert. The ingredients are simple, the banana flavor is warm and comforting, and it’s just sweet enough. You’ll enjoy how quick it is to put together—and how delicious it turns out every time.
Why We Love This Greek Yogurt Banana Bread Recipe
You’ll fall in love with this banana bread because it checks all the right boxes. First, it’s moist—thanks to the Greek yogurt, which adds a rich texture without extra oil or butter. Second, it’s naturally sweetened with ripe bananas, maple syrup, and a bit of brown sugar. That balance of natural and added sweetness keeps it from being overly sugary. Plus, it’s super flexible. You can toss in chocolate chips, raisins, or chopped nuts to customize it to your taste. It also bakes beautifully in under an hour and slices perfectly, which makes it ideal for both weekday snacks and weekend treats. Whether you serve it warm or eat it chilled, this loaf is bound to become a staple in your kitchen.
Ingredients About Greek Yogurt Banana Bread
All-purpose flour – This recipe was developed using all-purpose flour for a balanced structure and soft crumb. Avoid substituting with whole wheat or cake flour, as they will change the texture and density of your banana bread.
Baking soda – Provides the necessary rise for this quick bread. Do not substitute with baking powder—baking soda reacts with the acidity in the Greek yogurt and mashed bananas to create a light, fluffy loaf.
Large eggs – These help bind the ingredients together and add richness to the batter. Make sure your eggs are at room temperature for even mixing and a smooth batter.
Ripe bananas – Use overripe bananas with plenty of brown spots. They mash easily and bring natural sweetness, moisture, and classic banana flavor to your Greek Yogurt Banana Bread. About 2 medium bananas should yield 1 cup mashed.
Greek yogurt – The star ingredient! Greek yogurt adds moisture, subtle tang, and a rich texture that makes this banana bread incredibly soft. Use plain or vanilla Greek yogurt for best results. Avoid substituting with regular yogurt, as it’s thinner and will affect the structure.
Maple syrup – A natural sweetener that blends beautifully with banana and yogurt. You can substitute with honey, but maple syrup adds a uniquely warm depth of flavor.
Brown sugar – Adds a rich, molasses-like sweetness that complements the banana and keeps the loaf moist. You can also use coconut sugar for a less refined option.
How to Make Greek Yogurt Banana Bread Directions
Making this bread is as simple as mixing your wet and dry ingredients separately and then combining them. You’ll want to start by preheating your oven to 350ºF (176ºC) and lightly greasing a 9 x 5-inch loaf pan. That way, your pan is ready as soon as your batter is.
First, take a large mixing bowl and add your flour, baking soda, and sea salt. Give it a good stir to combine everything evenly. Then, in another bowl, crack the eggs and beat them lightly until the yolks break apart. Add the mashed bananas, Greek yogurt, maple syrup, and brown sugar. Mix this until it becomes smooth and creamy—this blend is the base of your banana bread’s moisture and flavor.
Now, take your wet mixture and gently pour it into the dry ingredients. Use a spatula or a wooden spoon to stir the mixture together until just combined. You don’t want to overmix here—doing so could make the bread dense instead of soft. If you’re adding chocolate chips, raisins, or nuts, fold them in at this point. Just a few gentle turns will do.
Next, pour the batter into your prepared loaf pan and spread it evenly. Slide it into the oven and bake for 40 to 45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Be sure not to overbake—banana bread should be moist and soft in the middle.
Once it’s done, take the bread out of the oven and let it cool in the pan for 10 minutes. This short resting time helps the bread firm up a little before you transfer it. After that, move it to a wire rack and allow it to cool completely. Don’t skip this step—it makes slicing so much easier and cleaner.
How to Serve Greek Yogurt Banana Bread
This banana bread is incredibly versatile when it comes to serving. You can enjoy it warm out of the oven, where it’s at its softest and most flavorful. Add a pat of butter, a drizzle of maple syrup, or even a spoonful of nut butter for extra richness. For a more indulgent touch, try spreading cream cheese or Greek yogurt on a slice.
If you’re serving it the next day, toast a slice lightly to bring out its sweetness and give the edges a nice crunch. You can also pair it with a cup of tea or coffee for a cozy mid-morning snack. This bread also works great as part of a breakfast spread—slice it up alongside fresh fruit, scrambled eggs, or yogurt bowls for a wholesome meal.
Packing it in lunchboxes or picnic baskets? No problem. Just cut it into slices, wrap them individually, and you’ve got a grab-and-go snack that travels well. Whether you serve it plain or dressed up, you’ll find it hits the spot every time.
Expert Tips: Greek Yogurt Banana Bread
To get the most out of your banana bread, start with very ripe bananas—the ones with brown spots are best. They’re sweeter and mash easily, which gives your bread better texture and flavor. Don’t skip the yogurt, either. It’s what keeps the bread so moist and gives it that tender bite without making it heavy.
When mixing the batter, stir gently and just until the dry spots disappear. Overmixing is a common mistake that leads to dense or rubbery bread. If you want to experiment with add-ins, aim for about 1/2 cup total. Any more than that might weigh down the loaf.
Also, make sure your loaf pan is well-greased or lined with parchment paper for easy release. Finally, let the bread cool completely before slicing. It might be tempting to dig in right away, but cooling helps the texture settle and makes cutting easier.
How to Store Greek Yogurt Banana Bread
Storing this bread is simple and helps keep it fresh for several days. Once it has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay good at room temperature for up to three days.
If you want it to last longer, move it to the refrigerator. It’ll keep for up to a week that way. Just be sure it’s sealed well to prevent it from drying out. To serve it after chilling, let it come to room temperature or warm it up slightly in the microwave.
For long-term storage, you can freeze banana bread. Wrap it tightly in foil or plastic, place it in a freezer bag, and it’ll keep for up to three months. When you’re ready to enjoy it, thaw it at room temperature or microwave it for a quick slice.
Variation of Greek Yogurt Banana Bread
This recipe is flexible enough to suit your taste or dietary needs. Want something a little more decadent? Fold in dark chocolate chips for a chocolate-banana twist. If you’re aiming for a crunch, chopped walnuts or pecans make a great addition.
Prefer something fruity? Try raisins or dried cranberries—they add a chewy contrast to the soft bread. You can also play with spices. A dash of cinnamon or nutmeg brings in warm, cozy notes that go well with banana flavor.
For a healthier take, use whole wheat flour instead of all-purpose, or swap the brown sugar with coconut sugar. You can even make it dairy-free by using a plant-based yogurt. No matter how you change it, the base recipe stays reliable and delicious.
FAQ – Greek Yogurt Banana Bread
Can I use frozen bananas for this recipe?
Yes, frozen bananas work just fine. Let them thaw and drain any excess liquid before mashing them.
Can I make this banana bread without eggs?
You can try replacing each egg with a flax egg or another egg substitute. The texture may change slightly, but it should still hold together well.
Is Greek yogurt banana bread healthy?
It’s healthier than many traditional banana breads. Greek yogurt adds protein and moisture without the need for extra oil or butter. Plus, it uses less sugar overall.
Why is my banana bread dense?
Overmixing is often the culprit. Stir the batter gently until everything is combined to avoid a heavy texture.
How ripe should the bananas be?
The best bananas for banana bread are overripe, soft, and with brown spots. They’re sweeter and easier to mash, giving your bread better flavor and texture.
What kind of Greek yogurt should I use?
Plain or vanilla Greek yogurt both work well. Just avoid anything with too much added sugar or artificial flavors.
greek yogurt banana bread
Equipment
- Mixing Bowls
- Spatula
- 9×5-inch loaf pan
- Oven
- Wire Rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs
- 2 medium ripe bananas mashed (about 1 cup or 200g)
- 1/2 cup Greek yogurt plain or vanilla
- 1/4 cup maple syrup
- 1/4 cup brown sugar or coconut sugar
- 1/2 cup chocolate chips, raisins, or chopped nuts optional
Instructions
- Preheat your oven to 350ºF (176ºC) and lightly grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the flour, baking soda, and sea salt. Stir to mix evenly.
- In another bowl, beat the eggs lightly, then add mashed bananas, Greek yogurt, maple syrup, and brown sugar. Mix until smooth and creamy.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
- If using optional add-ins, fold them in now with a spatula.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.