Banana Bread with Greek Yogurt

Why Add Greek Yogurt to Banana Bread?

Adding Greek yogurt to banana bread is a game-changer! It enhances both the texture and flavor of the bread. Greek yogurt makes the banana bread incredibly moist and tender without making it heavy, thanks to its high protein content and creamy consistency.

It also adds a subtle tangy flavor that is perfect with the sweetness of the bananas! Plus, Greek yogurt acts as a natural leavening agent for the baking soda to work with. It helps the bread rise beautifully and giving it a light, fluffy crumb. It's a must add to banana bread!

Ingredients to Gather

• Greek yogurt. Plain, full fat Greek yogurt is best. Low fat or fat free yogurt will make the banana bread a little too watery.
• Bananas. They should be overripe, brown and spotty.
• Brown sugar. This helps keep the bread moist. If you only have granulated sugar you can use that in place of brown sugar.
• All purpose flour. A mixture of whole wheat flour and all purpose flour can work too!
• Melted butter. Avocado oil or coconut oil are great choices too.
• Ground cinnamon. For a little extra warmth and flavor.

Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.

Variations and Substitutions

• Make muffins! Just divide the batter into a muffin tin and bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean.
• Add some mix ins! Add 1 cup of chocolate chips, chopped pecans, chopped walnuts, or your favorite chips.
• Add a swirl! You can swirl in some peanut butter, Nutella (like in my Nutella swirl zucchini bread), or cinnamon and sugar.
• Make it tropical! Add some crushed pineapple or a cup of coconut flakes for some tropical goodness.
• Make it vegan! Use a flax egg and coconut oil or avocado oil instead of melted butter to make this recipe vegan. There are lots of great yogurt options too that are dairy free that can be used in place of Greek yogurt.

How To Make Banana Bread with Greek Yogurt

Step 1: Preheat your oven to 350°F. Grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper. This makes it really easy to remove once baked.

Step 2: In a large mixing bowl, mash the ripe bananas until smooth. A fork works well for this, or you can use a potato masher if you have one handy.

Step 3: Add the Greek yogurt, melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Stir until everything is combined.

Step 4: In a separate large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Make sure the baking soda and powder are evenly distributed to avoid any clumps.

Step 5: Add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix.

Step 6: Pour the batter into your prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice it up and enjoy!

How To Pick The Best Bananas for Banana Bread

The best bananas for banana bread are those that are overripe. They should have a lot of brown spots on the skin, or even be almost completely brown. The darker and spottier the bananas, the sweeter and more flavorful they’ll be in your bread.

Bananas that are still green or firm won’t have developed their full sweetness. Using them in banana bread can result in a less flavorful, more starchy loaf.

If your bananas aren’t ripe enough yet, you can speed up the process by placing your bananas in a paper bag and loosely close it. This traps the ethylene gas the bananas give off, which helps them ripen faster. Adding an apple to the bag can ripen them even faster!

Tips and Tricks

• Allow the banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Slicing too early can make the bread crumble.
• Lining the loaf pan with parchment paper helps easily lift the bread out of the pan without it sticking to the pan. If you aren't using parchment paper, be sure to grease the loaf pan well with butter or nonstick cooking spray.
• Banana bread can look done on the outside but still be undercooked in the middle. Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s done. If it’s still wet, give it a bit more time.
• If the top of the banana bread is browning too quickly, tent a piece of aluminum foil over the top of the pan as it finishes cooking.

Storage Info

Once your banana bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. This helps keep it moist and prevents it from drying out. Store the wrapped bread at room temperature for up to 3-4 days. Do not refrigerate the loaf or it will go stale quickly.

This bread freezes perfectly too! Allow the banana bread to cool completely. Wrap the entire loaf tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped loaf in a large freezer-safe bag or an airtight container. Label the bag with the date so you can keep track of how long it’s been frozen. It will stay good in the freezer for up to 3 months, though I've kept it in the freezer longer than that if I am being honest!

Frequently Asked Questions

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