Indulge in a slice of pure comfort with this **Greek Yogurt Banana Bread**. Rich, naturally sweet, and incredibly tender, it’s a game-changer for anyone who loves classic banana bread but craves an elevated texture and flavor. The addition of Greek yogurt is our secret weapon, transforming ordinary banana bread into an extraordinary culinary experience. Whether you enjoy it plain, with a smear of butter, or loaded with your favorite mix-ins, every bite is a delightful experience that will have you coming back for more. This recipe is designed to be straightforward yet yield bakery-quality results, making it perfect for both novice and experienced bakers.

From the Author: My Favorite Banana Bread Ever!

The Secret’s in the Yogurt!

As a passionate baker and recipe developer, I’ve experimented with countless banana bread recipes over the years. From various flour blends to different fat sources, I’ve tried it all. But I can confidently say, this particular **Greek Yogurt Banana Bread** truly stands in a league of its own. It’s not just another banana bread recipe; it’s *the* banana bread that has become a consistent favorite in my kitchen and among everyone who tries it. Friends and family constantly ask for this recipe, and it’s always the first thing to disappear at any gathering.

What makes it so profoundly special? The magic lies entirely in the Greek yogurt. This simple yet powerful ingredient works wonders, transforming ordinary banana bread into a loaf with an unbelievably tender crumb, a rich depth of flavor, and an unparalleled moistness that astonishingly lasts for days. Unlike traditional recipes that rely solely on butter or oil for moisture, Greek yogurt introduces a delightful tang and a creamy texture that elevates the entire profile of the bread. It balances the sweetness from the ripe bananas and brown sugar beautifully, resulting in a complex and utterly addictive taste that feels both comforting and gourmet.

This is the recipe I instinctively reach for when I need a guaranteed crowd-pleaser—something that’s effortless to prepare, packed with satisfying banana flavor, and destined to disappear rapidly. You don’t need any exotic or hard-to-find ingredients; just a few common pantry staples and those perfectly ripe, spotty bananas you might otherwise think are past their prime. It’s incredibly versatile too! Feel free to customize it with your favorite add-ins like dark chocolate chips, crunchy chopped walnuts or pecans, or even a handful of dried cranberries for an extra burst of flavor and texture. No matter how you choose to enjoy it, this Greek Yogurt Banana Bread is a win every single time!

Get ready to bake the best banana bread you’ve ever tasted. Once you’ve mastered this, you might also love exploring my Healthy Banana Oat Muffins for another fantastic banana-filled treat that’s perfect for breakfast on the go!

Key Ingredients for Your Greek Yogurt Banana Bread: A Deep Dive

Crafting the perfect Greek Yogurt Banana Bread starts with understanding the role each ingredient plays and selecting them wisely. Below are the essential components, along with specific tips for achieving the best results and understanding their contribution to the final product. The full detailed recipe and precise measurements can be found further down the page.

• Bananas: The true heart of any banana bread! For the deepest, most authentic banana flavor and natural sweetness, always opt for very ripe bananas. These are typically spotted with brown or even entirely black skins. As bananas ripen, their starches convert into natural sugars, intensifying their sweetness and making them incredibly soft and easy to mash. This ripeness is crucial for the bread’s flavor profile and its moist texture. If your bananas aren’t ripe enough, don’t worry, we have a quick ripening tip later!
• Greek Yogurt: This is our superstar ingredient, responsible for the bread’s unparalleled moisture, richness, and tender crumb. Use a thick, full-fat variety for the most luxurious results. Full-fat Greek yogurt adds a wonderful creaminess and a subtle tang that beautifully complements the sweetness of the bananas, enhancing the overall flavor and contributing to a delicate texture. I personally adore using a vanilla-flavored Greek yogurt, such as Greek God’s Honey Vanilla, for an extra layer of fragrant sweetness. However, plain full-fat Greek yogurt works exceptionally well too. Always ensure your yogurt is at room temperature before mixing to prevent clumping and ensure smooth incorporation into the batter.
• Coconut Oil: This contributes a delicate richness and enhances the bread’s already moist texture. It’s essential to melt the coconut oil before accurately measuring it. After melting, allow it to cool slightly (it should be liquid but not hot) before adding it to your wet ingredients. This step is vital to prevent it from accidentally scrambling the egg or causing the batter to seize, which can happen if hot oil is introduced to cold ingredients. If you prefer, melted unsalted butter or a neutral-flavored vegetable oil like canola, grapeseed, or even a light olive oil can be used as a substitute, though each will impart a slightly different nuance to the flavor.
• Light Brown Sugar & Honey: These two sweeteners are chosen for their synergistic effect in providing both deep flavor and essential moisture. Light brown sugar contributes a classic caramel-like note and, thanks to its molasses content, significantly aids in moisture retention, keeping the bread incredibly soft and tender. Always ensure your brown sugar is soft and fresh; if it’s hardened, a quick microwave treatment or storing with a marshmallow can soften it. Honey adds a nuanced, floral sweetness and further boosts the bread’s moistness. Using both creates a balanced sweetness that isn’t overly cloying, allowing the banana and yogurt flavors to shine.
• Oat Flour, All-Purpose Flour & Cornstarch: This careful blend of flours is key to achieving the perfect texture. Oat flour, which can be easily made at home by blending rolled oats into a fine powder, adds a wonderfully soft, slightly nutty flavor and a desirable chewiness to the bread. All-purpose flour provides the necessary structure and body for the loaf. A small amount of cornstarch is a secret ingredient that helps to keep the bread extra tender and light, preventing it from becoming dense or rubbery by inhibiting some gluten development.
• Egg, Vanilla Extract, Baking Soda, Salt, Cinnamon: These ingredients form the essential supporting cast, each playing a critical role. A large egg acts as a binder, adds richness, and contributes to the structure. High-quality vanilla extract enhances and rounds out all the other flavors, giving the bread that irresistible bakery aroma. Baking soda is our primary leavening agent; it reacts with the acidic Greek yogurt to create carbon dioxide bubbles, which are responsible for the bread’s rise and light, airy texture. Salt is crucial for balancing the sweetness and enhancing the overall flavor profile, ensuring it’s not bland. Finally, cinnamon offers a warm, inviting spice that perfectly complements the natural sweetness of the banana, creating a classic flavor pairing.

How To Make The Best Greek Yogurt Banana Bread: Expert Baking Tips for Success

Achieving a perfectly moist, tender, and flavorful Greek Yogurt Banana Bread is simple when you follow a few key techniques. Even seasoned bakers can benefit from these expert pointers to ensure consistent success every time you bake.

• Don’t Overmix the Batter: This is perhaps the most crucial rule when baking any quick bread, and especially for banana bread. Once you’ve added the dry ingredients to the wet mixture, stir *just* until everything is combined and no dry streaks of flour remain. Overmixing develops the gluten in the flour, which will lead to a tough, dense, and chewy bread rather than the desired tender, melt-in-your-mouth crumb. A few small lumps of flour are absolutely acceptable and even preferable to an overmixed batter.
• Mash Bananas Thoroughly: For a consistently moist texture and even distribution of banana flavor throughout your bread, ensure your ripe bananas are mashed very well. While a fork can work, I highly recommend using an electric hand mixer to achieve a super smooth, almost applesauce-like consistency. This prevents large chunks of banana from creating pockets of excess moisture and ensures every bite is uniformly delicious.
• Incorporate Room Temperature Ingredients: This seemingly small detail makes a big difference. Ensure your egg, Greek yogurt, and even the mashed bananas (if you’ve refrigerated them) are at room temperature before you begin mixing. Room temperature ingredients emulsify better, meaning they combine more smoothly and uniformly. This creates a more consistent batter texture, which in turn leads to a better rise and a finer, more tender crumb in your final baked product.
• Add-ins for Extra Flavor and Texture: This recipe is undeniably fantastic on its own, but it also serves as a perfect canvas for your favorite additions. Feel free to mix in about 3/4 cup to 1 cup of chocolate chips (dark, milk, or white chocolate all work wonderfully), chopped walnuts or pecans for a delightful crunch, or even dried cranberries or shredded coconut for a tropical twist. Gently fold them into the batter during the final stages of mixing, just before you pour it into the pan, to ensure they are evenly distributed.
• Proper Pan Preparation is Key: To prevent your beautiful loaf from sticking to the pan and ensure an easy release, always grease and flour your loaf pan thoroughly. You can use a non-stick baking spray that contains flour, or simply grease the pan with butter or oil and then dust it lightly with all-purpose flour, tapping out any excess. This creates a non-stick barrier, guaranteeing your loaf slides out effortlessly after cooling.
• Cool Before Removing from Pan: Patience is a virtue in baking, especially after your bread comes out of the oven! Allow your Greek Yogurt Banana Bread to cool in its pan for at least 10-15 minutes after removing it from the oven. This crucial step allows the bread to finish setting its structure and firm up. Attempting to remove it too soon might cause it to break or crumble. After this initial cooling, gently lift the loaf out onto a wire cooling rack to cool completely. Cooling on a rack is important as it allows air circulation, preventing the bottom from becoming soggy from trapped steam.

How to Know When Your Greek Yogurt Banana Bread Is Perfectly Baked

Determining the exact moment your banana bread is perfectly done is crucial for achieving that ideal balance of a moist interior and a beautifully golden, set crust. Undercooked bread can be gummy, while overcooked bread can be dry. Here are the key indicators to look for:

• The Toothpick Test: This is the most common and reliable method. Insert a wooden toothpick, a thin skewer, or even a piece of dry spaghetti into the very center of the loaf. If it comes out clean or with only a few moist crumbs clinging to it, your bread is likely done. If it comes out with wet batter, it needs more time in the oven. Remember, moist crumbs are good; raw batter is not.
• Golden Top with Light Cracks: The surface of your banana bread should be beautifully golden brown. You’ll also typically observe light cracks appearing on the top of the loaf. These cracks are a good visual cue, indicating that the internal structure has set and the bread has risen properly, expanding as it baked.
• Pulling Away from Edges: As the Greek Yogurt Banana Bread finishes baking and sets, you will notice its edges subtly pulling away from the sides of the loaf pan. This shrinkage is another reliable indicator that the bread is cooked through and ready to be removed from the oven. This separation means the bread has fully cooked and developed its internal structure.
• Springiness to the Touch: Gently press the center of the bread with your finger. If it springs back slightly, it’s a good sign that the loaf is cooked through. If your finger leaves an indentation, it likely needs a few more minutes.
• Internal Temperature (For Ultimate Precision): For the most accurate measure, you can use an instant-read thermometer. Insert it into the very center of the loaf; the internal temperature should register between 200-205°F (93-96°C) for a perfectly baked quick bread.

Make Ahead And Storage Instructions for Your Delicious Banana Bread

This Greek Yogurt Banana Bread is so incredibly delicious, you’ll want to make sure you know how to store it properly to enjoy every last crumb. It’s also a fantastic make-ahead treat, perfect for busy weeks or unexpected guests!

• Room Temperature Storage: For short-term enjoyment, once the banana bread has completely cooled, store it tightly wrapped in plastic wrap or aluminum foil. Alternatively, place it in an airtight container at room temperature. It will remain wonderfully moist and fresh for 1-2 days. Keeping it well-sealed is key to preventing it from drying out.
• Refrigerator Storage: To extend the freshness of your loaf, especially in warmer climates, store the bread in an airtight container in the refrigerator for up to 5 days. Chilling the bread helps maintain its moisture and significantly slows down the growth of mold. For an extra delightful treat, I highly recommend warming individual slices in the microwave for just 15-20 seconds before serving—it brings out all the flavors and softness beautifully.
• Freezer Storage (Excellent for Make-Ahead!): Banana bread freezes exceptionally well, making it an ideal candidate for meal prepping or having a delicious treat on hand whenever a craving strikes. Once the entire loaf has completely cooled (this is critical to prevent ice crystals), you have a couple of options:
  1. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or an airtight container. This allows you to grab just one slice at a time.
  2. For a whole loaf, double-wrap it first in plastic wrap, then in aluminum foil, ensuring it’s sealed completely to prevent freezer burn.

  It can be frozen for up to 3 months without compromising flavor or texture. To thaw, simply let frozen slices come to room temperature for an hour or two, or gently reheat them in the microwave for 20-30 seconds until warm and soft. A whole loaf can be thawed overnight in the refrigerator, then brought to room temperature or gently warmed before slicing.

Troubleshooting Common Banana Bread Problems

Even with a tried-and-true recipe, sometimes baking throws us a curveball. Here are some solutions to common banana bread issues you might encounter:

• Soggy Middle: This is almost always a sign that the bread didn’t bake long enough, or your oven temperature was too high, causing the outside to brown prematurely while the inside remained raw. Ensure your oven temperature is accurate (an oven thermometer can help!) and always bake until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent the loaf with aluminum foil for the remainder of the baking time.
• Dry or Crumbly Bread: Overmixing the batter is the most common culprit for dry, tough, or crumbly banana bread, as it overdevelops gluten. Under-ripe bananas can also contribute to a drier texture due to less natural moisture and sugar. To avoid this, mix the batter *just* until combined, and always use very ripe bananas. Ensure your ingredients are at room temperature as well.
• Sunken Top: If your banana bread rises beautifully and then collapses in the middle, it can be due to a few factors. It might be too much leavening agent (baking soda), or the oven door was opened too early during baking, causing a sudden temperature drop. Ensure accurate measurements of baking soda and resist the urge to peek at your loaf too frequently, especially in the first 30-40 minutes of baking. An expired leavening agent can also prevent a proper rise.
• Pale Crust: If your crust isn’t golden, your oven might not be hot enough, or the loaf wasn’t baked for quite long enough. Ensure accurate oven temperature. For a deeper golden crust, you can brush the top with a little milk or sprinkle with a tiny bit of sugar before baking.

Serving Suggestions for Your Delicious Greek Yogurt Banana Bread

While this Greek Yogurt Banana Bread is undeniably delicious and satisfying on its own, here are a few ideas to elevate your serving experience and turn it into an even more special treat:

• Classic with Butter: A simple pat of softened butter melting into a warm slice of banana bread is pure bliss. The richness of the butter perfectly complements the sweet and moist bread.
• Decadent Cream Cheese Frosting: For a more indulgent and dessert-like experience, spread a thin layer of tangy cream cheese frosting on top of a cooled slice. This combination is absolutely heavenly.
• Toasted Perfection: Lightly toasting a slice brings out even more of its nutty flavor and gives it a delightful crisp exterior, while the inside remains tender. Serve it with a dollop of jam or preserves.
• Wholesome Breakfast with Fruit & Yogurt: For a more balanced breakfast, serve a slice alongside fresh berries (strawberries, blueberries, raspberries) or a generous dollop of extra plain Greek yogurt for added protein and freshness.
• Ultimate Coffee or Tea Companion: This banana bread is the perfect accompaniment to your morning coffee, afternoon tea, or even a cozy evening hot chocolate. Its comforting flavors make it an ideal pairing for your favorite hot beverage.
• Ice Cream Treat: Warm a slice slightly and top with a scoop of vanilla bean ice cream for an unexpected, yet utterly delicious, dessert!

The Ultimate Greek Yogurt Banana Bread Recipe

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Rated 4.92 out of 5 from 12 votes

Greek Yogurt Banana Bread

By
Chelsea Lords

Greek Yogurt Banana Bread is incredibly soft, rich, and sweet with the perfect texture in every bite, making it an instant family favorite that’s both simple to make and irresistibly delicious.

Prep Time:
15 minutes

Cook Time:
45 minutes

Cooling Time:
1 hour

Total Time:
2 hours

Yields:
10 thick slices of bread

Recipe Video

Equipment

• 8.5 x 4.5-inch bread pan
• Large mixing bowls
• Electric hand mixer or whisk
• Blender (for oat flour)
• Wire cooling rack

Ingredients

• 1 cup mashed banana (from 2 to 3 very ripe bananas)
• 1/2 cup vanilla Greek yogurt
• 1 large egg
• 1-1/2 teaspoons vanilla extract
• 5 tablespoons coconut oil (melted and slightly cooled)
• 2 tablespoons honey
• 1/2 cup light brown sugar (lightly packed)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/3 cup oat flour (blend old-fashioned or quick oats in a blender until fine)
• (Optional: 3/4 to 1 cup chocolate chips or chopped nuts for added flavor and texture)

Instructions

1. Preheat your oven to 350°F (175°C). Prepare an 8.5 x 4.5-inch bread pan by greasing it thoroughly and dusting it with all-purpose flour. Tap out any excess flour. Set the prepared pan aside.
2. Peel your very ripe bananas. In a large mixing bowl, beat them with an electric hand mixer (or mash vigorously with a fork) until they are very smooth and achieve an applesauce-like consistency. Measure out precisely 1 cup of mashed banana, leveling off the top for accuracy.
3. If making your own oat flour, add a heaping ⅓ cup of old-fashioned or quick oats to a high-powered blender or food processor and blend until a fine, flour-like powder is achieved. Then, measure out a leveled ⅓ cup of this homemade oat flour.
4. Ensure all your wet ingredients are at room temperature to prevent clumping and ensure a smooth, homogenous batter. In a large bowl, combine the mashed banana, Greek yogurt, egg, vanilla extract, melted (but not hot) coconut oil, honey, and light brown sugar. Whisk these wet ingredients together until the mixture is completely smooth and thoroughly combined.
5. To the wet mixture, add the baking soda, salt, cinnamon, cornstarch, and oat flour directly on top. Whisk these dry ingredients into the wet mixture until just barely combined. Next, add the all-purpose flour. Switch to electric hand mixers and beat on low speed *just* until the flour streaks disappear – be extremely careful not to overmix, as this will result in a dense and tough bread. If you are using optional add-ins like chocolate chips or chopped nuts, gently fold them into the batter at this stage until evenly distributed.
6. Pour the prepared batter evenly into your greased and floured loaf pan. For a wonderfully sweet and slightly crunchy crust, you can optionally sprinkle about 2 tablespoons of extra brown sugar evenly on top of the batter before baking.
7. Bake for 45–60 minutes, or until the top is beautifully golden brown, light cracks appear on the surface, and a wooden skewer or toothpick inserted into the very center comes out clean or with only a few moist crumbs attached. If you notice the top browning too quickly during the baking process, loosely tent the loaf with aluminum foil to prevent it from becoming over-browned while the inside finishes cooking.
8. Once baked, carefully remove the pan from the oven and let the banana bread cool in the pan for 10-15 minutes. This crucial step allows the bread to set its internal structure and firm up, preventing it from breaking when transferred. After this initial cooling period, carefully invert the pan to release the loaf onto a wire cooling rack and let it cool completely before slicing and serving. Cooling on a wire rack ensures air circulation, preventing the bottom of the bread from becoming soggy from trapped steam.

Recipe Notes

Storage: Store your completely cooled Greek Yogurt Banana Bread in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw frozen slices at room temperature for an hour or two, or warm gently in the microwave (15-20 seconds per slice) before enjoying its fresh-baked taste.

Variations & Add-ins: Beyond classic chocolate chips and nuts, consider adding a dash of freshly grated nutmeg, a swirl of cream cheese, a handful of dried cranberries, or even some shredded coconut into the batter for different flavor profiles and textures. A teaspoon of espresso powder can also enhance the chocolate flavor if you’re adding it.

Making Oat Flour: If you don’t have oat flour on hand, it’s incredibly easy to make your own. Simply measure out the required amount of old-fashioned or quick-cooking rolled oats and blend them in a high-speed blender or food processor until they reach a fine, flour-like consistency. Be sure to measure the oat flour *after* blending the whole oats for accuracy.

Nutrition Information

Serving: 1 serving | Calories: 182kcal | Carbohydrates: 26g | Protein: 2.8g | Fat: 7.5g | Cholesterol: 19mg | Sodium: 199.3mg | Fiber: 1.1g | Sugar: 12.4g

Nutrition information is automatically calculated and is provided as an approximation. It may vary significantly based on specific ingredients used, precise measurements, and preparation methods.