Greek Yogurt Banana Bread is a moist, tender twist on classic banana bread, with Greek yogurt adding extra richness and a slight tang. It’s a delicious and healthier way to enjoy banana bread, perfect for breakfast, snacks, or dessert.
Why you’ll Love Greek Yogurt Banana Bread:
- Moist and fluffy texture due to Greek yogurt
- Healthier with added protein and less fat
- Easy to make with simple ingredients
- Perfect for using overripe bananas
- Great for breakfast, snack, or dessert
- Versatile and pairs well with nuts and chocolate chips
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup Greek yogurt
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
Step-by-Step Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix mashed bananas with melted butter.
- Stir in Greek yogurt, brown sugar, eggs, and vanilla extract until well combined.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Fold in optional walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 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.
How to Serve Greek Yogurt Banana Bread:
Greek Yogurt Banana Bread is delightfully moist and flavorful on its own and can be served as a quick breakfast or snack. To enhance serving, try spreading a thin layer of butter, cream cheese, or almond butter on a warm slice.
It pairs beautifully with a cup of coffee or tea. For a special treat, serve with fresh berries or a drizzle of honey. This bread also makes a great base for French toast — for inspiration, check out Creme Brulee French Toast.
You can slice it thin for sandwiches or thick for a hearty snack. Adding a few toasted nuts or a sprinkle of cinnamon right before serving adds extra texture and flavor.
How to Store Greek Yogurt Banana Bread:
Store Greek Yogurt Banana Bread at room temperature covered with plastic wrap or in an airtight container for up to 3 days. For longer storage, refrigerate it, which will keep it fresh for about a week. To prevent drying out, keep the bread wrapped tightly. For even longer preservation, freeze slices individually wrapped in plastic wrap and placed in a freezer bag. Thaw at room temperature or warm gently in the microwave or oven. Before storing, ensure the bread is completely cooled to avoid condensation inside the container, which can affect texture.
Tips to Make Greek Yogurt Banana Bread:
- Use very ripe bananas for the best natural sweetness and moisture.
- Don’t overmix the batter; stir until just combined to keep the bread tender.
- Greek yogurt adds moisture and protein but avoid flavored yogurts that can change the taste.
- Measure flour properly by spooning it into the cup and leveling off to avoid a dense loaf.
- If you like, swap butter for oil for a slightly different texture.
- For extra flavor, add cinnamon or nutmeg spices.
- Let the bread cool before slicing to avoid crumbling.
Variations of Greek Yogurt Banana Bread:
- Add 1/2 cup of chopped walnuts or pecans for crunch.
- Mix in chocolate chips or dried fruits like raisins or cranberries.
- Substitute half the flour with whole wheat flour for a healthier twist.
- Use flavored Greek yogurt like honey or vanilla for a subtle change in taste.
- Experiment with adding shredded coconut, pumpkin puree, or mashed sweet potatoes.
- For a lower sugar option, reduce the sugar amount and add a splash of maple syrup.
FAQs:
1. Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt provides thicker texture and more protein, so the bread might be less moist with regular yogurt.
2. Can I make this bread gluten-free?
Substitute all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.
3. How long does the bread stay fresh?
At room temperature, it stays fresh for about 3 days; refrigerated up to a week and frozen for 2-3 months.
4. Can I double the recipe?
Yes, just double all ingredients and bake in two loaf pans or a larger pan, adjusting baking time as needed.
Discover great ideas like this Moist and Cozy Banana Nut Bread that complement your baking repertoire. Also, check out Sausage French Toast Roll-Ups for savory inspiration.
Final Thoughts
Greek Yogurt Banana Bread transforms everyday overripe bananas into a moist, flavorful loaf that’s both healthier and more tender than the classic version. The Greek yogurt adds protein and a subtle tang that elevates every slice, making it ideal for busy mornings, afternoon snacks, or even dessert. Bakers love its reliability—simple ingredients come together effortlessly for bakery-quality results at home.
Follow me on Pinterest where I share cozy, easy-to-make baking recipes just like this one.
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Greek Yogurt Banana Bread
- Total Time: 70 minutes
- Yield: 1 loaf (10-12 servings) 1x
- Diet: Vegetarian
Description
This Greek Yogurt Banana Bread is a moist and tender twist on classic banana bread. The Greek yogurt adds a rich tang and extra moisture for a perfectly fluffy loaf.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup Greek yogurt
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, mix mashed bananas with melted butter.
4. Stir in Greek yogurt, brown sugar, eggs, and vanilla extract until well combined.
5. Gradually add dry ingredients to wet ingredients, stirring until just combined.
6. Fold in optional walnuts or chocolate chips if using.
7. Pour batter into prepared loaf pan.
8. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for best sweetness and moisture.
Do not overmix batter to keep bread tender.
Let bread cool before slicing to avoid crumbling.
Store bread tightly wrapped at room temperature up to 3 days or refrigerate for up to a week.
Freeze slices individually for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg