Moist, soft, naturally sweet, and packed with banana flavor, this Greek Yogurt Banana Bread is an easy homemade treat. Greek yogurt adds moisture and a tender texture while also adding a little extra protein.
Ingredients
Dry Ingredients
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg, optional
Wet Ingredients
3 large very ripe bananas, mashed
½ cup plain Greek yogurt
â…“ cup melted unsalted butter
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Optional Add-Ins
½ cup chopped walnuts or pecans
½ cup chocolate chips
2 tablespoons shredded coconut
½ teaspoon cinnamon for sprinkling on top
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal.
2. Mash the Bananas
Peel the bananas and place them in a large bowl.
Mash with a fork until mostly smooth. A few small banana pieces are perfectly fine.
3. Mix the Wet Ingredients
Add the Greek yogurt, melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas.
Whisk until well combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
Flour
Baking soda
Baking powder
Salt
Cinnamon
Nutmeg
5. Make the Batter
Gradually add the dry ingredients to the banana mixture.
Use a spatula or wooden spoon to gently mix until just combined.
Do not overmix. A few small streaks of flour are better than overworking the batter.
6. Add Optional Ingredients
If desired, gently fold in chopped walnuts, pecans, or chocolate chips.
7. Fill the Pan
Pour the batter into the prepared loaf pan and smooth the top.
For an attractive finish, sprinkle a little cinnamon or a few extra chocolate chips on top.
8. Bake
Bake for approximately 50–60 minutes.
Check the center with a toothpick. It should come out clean or with a few moist crumbs attached.
If the top becomes too dark before the center is finished, loosely cover the loaf with aluminum foil during the final 15–20 minutes.
9. Cool
Remove the bread from the oven and let it cool in the pan for 10–15 minutes.
Transfer it to a wire rack and allow it to cool completely before slicing.
Serving Suggestions
Slice and serve plain, or enjoy with:
Greek yogurt
Peanut or almond butter
Fresh banana slices
Berries
A light drizzle of honey
A small amount of cream cheese
Storage
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store for up to 5–7 days.
Freezer: Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Approximate Nutrition
Per slice, based on 10 slices and without optional nuts/chocolate:
Calories: 230
Protein: 5 g
Carbohydrates: 34 g
Fat: 9 g
Saturated Fat: 5 g
Fiber: 2 g
Sugar: 16 g
Sodium: 220 mg
Nutrition is approximate and varies according to banana size, Greek yogurt, flour, butter, and sugar used.
Nut & Allergen Information
Tree nuts: None in the basic recipe.
Peanuts: None in the basic recipe.
Walnuts: Optional.
Pecans: Optional.
Almonds: Not included.
Coconut: Not included unless using the optional shredded coconut.
Dairy: Contains Greek yogurt and butter.
Eggs: Contains eggs.
Gluten: Contains wheat flour.
Soy: The basic recipe does not intentionally contain soy, but chocolate chips and other packaged ingredients may contain soy.
Nutmeg: Despite its name, nutmeg is a seed rather than a tree nut.
For a nut-free loaf: Simply leave out the optional walnuts, pecans, and other nut toppings, and check packaged ingredients for cross-contact warnings.
Tips for the Best Banana Bread
Use very ripe bananas. Brown-spotted bananas provide the best sweetness and banana flavor.
Use plain Greek yogurt. Vanilla or flavored yogurt can make the bread sweeter and change the texture.
Don’t overmix. Overmixing can make banana bread dense and chewy.
Measure flour correctly. Spoon flour into the measuring cup and level it rather than packing it down.
Let it cool before slicing. This allows the crumb to set properly.
For extra banana flavor: Add a little banana extract or use four small very ripe bananas while reducing other moisture slightly if needed.
Frequently Asked Questions
Q: Can I use regular yogurt instead of Greek yogurt?
Yes. Plain regular yogurt can work, although Greek yogurt generally produces a thicker batter and slightly richer texture.
Q: Can I use Greek yogurt instead of butter?
You can replace some of the butter with additional Greek yogurt, but the bread may be slightly less rich and tender.
Q: Can I use honey instead of brown sugar?
Yes, but honey adds extra moisture. The texture and browning will be slightly different.
Q: Can I reduce the sugar?
Yes. If your bananas are very ripe and sweet, you can reduce the brown sugar to about â…“ cup.
Q: Why did my banana bread turn out dense?
Common causes include overmixing, too much flour, or using too much banana or yogurt.
Q: How do I know when banana bread is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.
Q: Can I add chocolate chips?
Absolutely. Add about ½ cup of semi-sweet or dark chocolate chips.
Q: Can I add nuts?
Yes. Fold in ½ cup chopped walnuts or pecans before transferring the batter to the pan.
Q: Can I make muffins with this recipe?
Yes. Divide the batter among a lined muffin tin and bake at 350°F (175°C) for approximately 18–23 minutes, checking with a toothpick.
Q: Is Greek Yogurt Banana Bread high in protein?
It has more protein than many traditional banana bread recipes because of the Greek yogurt and eggs, but it is not exceptionally high-protein. For a higher-protein version, you can use high-protein Greek yogurt and incorporate additional protein-rich ingredients while keeping the batter balanced.
Q: Can I make this recipe without nuts?
Yes. The basic recipe is already nut-free as long as you omit the optional nuts and use ingredients without nut cross-contact.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Sweet & Crunchy Chickpea Salad - August 27, 2026
- Loaded Chicken Taco Salad - August 27, 2026
- No-Bake Pumpkin Cream Cheese Dessert Bars - August 27, 2026
