Greek Yogurt Banana Bread

Greek yogurt banana bread with a moist, light crumb and a deeply golden crust. This easy banana loaf uses Greek yogurt for extra protein and tang, plus mashed bananas for natural sweetness.

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Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings: 10 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

Bananas

3 ripe bananas Mashed until smooth.

Greek yogurt and wet ingredients

0.5 cup plain Greek yogurt Full-fat or 2%.
0.333 cup butter Melted.
0.75 cup sugar Granulated.
2 large eggs Beaten.
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 and preheat

Preheat the oven to 350°F and grease a 9x5 loaf pan. Set up so the pan is ready before mixing.

Mix the batter

Whisk melted butter, sugar, eggs, vanilla extract, and Greek yogurt into the mashed bananas until smooth and well combined. Stop when the mixture looks uniform with no streaks.
Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined. The batter should be thick and still look slightly lumpy.
Pour the batter into the prepared pan and smooth the top. Level it so it bakes evenly.

Bake and cool

Bake at 350°F for 60–70 minutes until deeply golden on top. A toothpick inserted in the center should come out clean.
Cool in the pan for 10 minutes before turning out onto a rack. The loaf will firm up and release more cleanly from the pan.

Notes

Pro tip: mash the bananas until very smooth for a tender, evenly moist crumb. Store the loaf wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a lighter option, use 2% Greek yogurt (texture stays similar) and consider reducing sugar slightly if your bananas are very ripe.