Greek Yogurt Banana Bread
This tender and moist Greek Yogurt Banana Bread is a moist and flavorful version of banana bread you must make. Made with ripe bananas, creamy Greek yogurt, and a touch of cinnamon, it bakes into a tender loaf with a crunchy sugar topping.
Are we ok with saying moist again? It never really creeped me out honestly and that probably was because whenever I think of the word, I think of baked goods, not what you crazy people think about!
If there was one word to describe this banana bread, unfortunately for some . . . it is moist but in the best way. The reason? Greek yogurt. This tangy, creamy goodness gives the bread a denseness that is hearty enough to have for breakfast, but soft enough to enjoy as a snack or dessert.
The bananas pull their weight too, adding natural sweetness and that classic banana flavor. I promise it’s more nourishing than your average banana bread.
🍫Make It Your Own
The thing I love about banana bread is that there are so many ways you can change it up to add a bit of flavor to it. In this one I went with a bit of cinnamon to add warmth, but you could also:
- Add chocolate chips to the batter.
- Stir in chopped nuts like walnuts, pecans, or almonds for crunch and nuttiness.
- Mix in dried fruit such as raisins, cranberries, or chopped dates.
- Fold in fresh blueberries.
- Fold in shredded coconut.
- Swirl in nut butter (peanut butter or almond butter) for richness and extra protein.
- Sprinkle in spices like nutmeg, cardamom, or pumpkin spice to change up the flavor.
- Top with a cream cheese frosting after baking for a bakery-style touch.
- Bake in a muffin tin for single serve banana muffins.
- Use vanilla Greek yogurt for extra sweetness and vanilla flavor.
🍌Storing Banana Bread
Banana bread is one of those recipes that actually gets better after it rests, which makes it perfect for baking ahead. Once your loaf has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh on the counter for about 3 days or in the fridge for up to a full week.
This bread also freezes well, which is why I almost always double the batch. To freeze, wrap the cooled loaf in plastic wrap and then a layer of foil, or slice it and freeze the slices individually so you can grab one at a time. Stored properly, banana bread will keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge.
The Softest Greek Yogurt Banana Bread
Equipment
- 9×5 inch loaf pan
- fork or potato masher
- cooking spray or parchment paper
Ingredients
- 2 ripe bananas mashed
- ½ cup Greek yogurt fat free
- ½ cup butter melted
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cup all purpose flour
- 2 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp turbinado sugar for topping
Instructions
- Prepare for baking: Preheat your oven to 350°F (177°C). Lightly grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper so the banana bread lifts out easily after baking.
- Mash the bananas: In a large mixing bowl, mash 2 ripe bananas with a fork until mostly smooth with just a few small lumps remaining.
- Mix the wet ingredients: Add the Greek yogurt, melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and well combined.
- Combine the dry ingredients: In a separate medium bowl, stir together the all-purpose flour, cinnamon, baking soda, and salt.
- Bring the batter together: Gently fold the dry ingredients into the wet mixture using a spatula. Stir just until no streaks of flour remain.
- Fill the pan: Pour the batter into the prepared loaf pan, spreading it into an even layer. Sprinkle the turbinado sugar evenly over the top to give your banana bread a crunchy, caramelized topping.
- Bake the banana bread: Place the loaf pan in the preheated oven and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary slightly depending on your oven.
- Cool before slicing: Allow the banana bread to cool in the pan for about 10–15 minutes before transferring it to a wire rack. Let it cool completely before slicing to keep it moist and tender.