This banana bread with greek yogurt is super moist and delicious. Use up those overripe bananas that have been sitting on the counter to make this easy banana bread recipe.
This post was originally published in January 2018 and has been updated for content.
Banana bread is a quick bread, or one that is made without yeast. It's a great snack and is also a great way to use up leftover bananas. Using greek yogurt in banana bread not only makes it super moist, but it also adds the perfect flavor.
Serve this best banana bread recipe for breakfast alongside homemade crepes or breakfast pizza and with a healthy serving of butter or homemade blackberry jam.
Jump to:
🍌 Ingredients

- Bananas - The best banana bread recipes are made from overripe bananas. They are easy to mash and have a deeper flavor that is perfect for banana bread. If bananas start to get overripe, I usually just throw them into the freezer whole and then defrost them when I'm ready to use them. You can also pre-mash them and store 1 cup servings of mashed banana in the freezer for easy use.
- Greek Yogurt - Adding greek yogurt to banana bread adds extra moisture to the bread for both great flavor and texture. I recommend getting either plain greek yogurt or a mildly flavored greek yogurt, such as a vanilla or honey. If you don't have greek yogurt on hand, sour cream can be used as a substitute as well.
📋 Substitutions and variations
- Nuts - Add 1 cup of chopped pecans or walnuts.
- Chocolate - Add 1 cup of chocolate chips or chunks.
- Muffins - Fill greased muffin tin cups half way with batter and bake at 350˚ for 20-25 minutes until a toothpick comes out clean when inserted into the middle.
🥣 Step by step instructions
First, grease a loaf pan with baking spray or line it with parchment paper to prevent sticking. Then, in a large bowl, combine the mashed banana, greek yogurt, melted butter, eggs and vanilla extract using a hand mixer or a wooden spoon.

Next, mix together the all purpose flour, brown sugar, white sugar, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and stir together until they are just combined. Pour the batter into the prepared bread pan and smooth the top into an even layer.

Bake the banana bread at 350˚ for about 45-50 minutes until a toothpick comes out clean when inserted into the middle of the loaf. Allow the loaf to cool for 5-10 minutes before slicing and serving.

⭐ Expert tips
- Place overripe bananas in the freezer, whole and in the peels. Take them out of the freezer 30 minutes prior to using them for banana bread or microwave them for 30-60 seconds to defrost them. Use kitchen shears to clip off the tops of the peels and squeeze the defrosted bananas into the bowl. No need to mash!
- Overripe bananas that have not been frozen and defrosted can be easily mashed using an electric mixer or a pastry cutter.
- Mix the dry ingredients using a whisk to make sure there are no lumps when you add them to the wet ingredients.
- Mix the dry and wet ingredients together just until you no longer see the dry ingredients anymore. Over mixing the batter will lead to dense and tough loaf.
- As hard as it is, let the banana bread cool for 5-10 minutes before slicing it. This will help it retain some of its moisture so it does not dry out.
⏲️ Make ahead and storage instructions
While the batter is best to be made fresh for this yogurt banana bread, the baked banana bread can be easily frozen for later. Make sure to cool the loaf completely, wrap it tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. You can also slice it and wrap individual slices for faster defrosting and serving. The frozen whole loaf or individual slices can be defrosted at room temperature.
Freshly baked banana bread with greek yogurt is best stored in an airtight container at room temperature once it has cooled completely and will keep for 3-4 days.
🥣 More baking recipes
If you loved this moist banana bread with greek yogurt recipe, check out these other baking recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
📖 Recipe

Banana Bread with Greek Yogurt
Ingredients
- 1 cup mashed overripe bananas approximately 2-3 bananas
- ½ cup greek yogurt plain, vanilla or honey flavored
- 1 stick unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup brown sugar
- ⅓ cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350˚ degrees and grease a 9 inch loaf pan with baking spray or line with parchment paper to prevent sticking.
- In a large bowl, combine the bananas, greek yogurt, melted butter, eggs and vanilla extract. Use a hand mixer to blend everything together or a wooden spoon if the bananas are already well mashed.
- In a separate bowl, combine the flour, brown sugar, white sugar, baking soda, baking powder and salt. Whisk to combine and remove any lumps.
- Add the dry ingredients to the bowl of wet ingredients and whisk together until they are just combined.
- Pour the batter into the prepared loaf pan and bake at 350˚ for 45-50 minutes, until a toothpick comes out clean when inserted into the middle.
- Let the banana bread cool for 5-10 minutes before slicing and serving.
Notes
- Easily mash overripe bananas that have not been frozen and defrosted using a hand mixer or a pastry cutter.
- Mix the dry ingredients using a whisk to make sure there are no lumps when you add them to the wet ingredients.
- Mix the dry and wet ingredients together just until you no longer see the dry ingredients anymore. Over mixing the batter will lead to dense and tough loaf.
- Let the banana bread cool for 5-10 minutes before slicing it. This will help it retain some of its moisture so it does not dry out.
Substitutions and Variations
- Bananas - Use overripe bananas, as they are easy to mash and have a deeper flavor. Overripe bananas can be stored in the freezer, whole and in the peels. Take them out of the freezer 30 minutes prior to using them or microwave them for 30-60 seconds to defrost them. Use kitchen shears to clip off the tops and squeeze the defrosted bananas into the bowl. No need to mash!
- Greek Yogurt - Either plain greek yogurt or a mildly flavored greek yogurt, such as a vanilla or even honey will work for this recipe. Sour cream can be used as a substitute for the greek yogurt if needed.
Sara says
This is by far one of the best banana bread recipes I’ve tried! So moist and delicious. Thank you!
Amanda says
So glad you enjoyed it!
Marcellina says
So easy and moist! Plus I got rave reviews from everyone at work! Thanks!
Amanda says
Excellent, so happy to hear that!
Sunrita says
Made banana bread for the first time using yoghurt and it turned out just great. Pinned this recipe to be made again.
Amanda says
Awesome! So happy to hear this. Thanks for trying the recipe.
Jessie says
We loved this banana bread recipe! The sweet bananas combined with the tangy yogurt, baked up beautifully!
Amanda says
So happy to hear that Jessie, thanks for trying the recipe!
Megan says
Not only did this turn out perfectly but the smell in the house was incredible. Thanks so much for an amazing recipe.
Amanda says
Absolutely, thanks Megan!
Jere Cassidy says
I love it when I find a recipe I want to make I have all the ingredients. It's time I start using all the bananas I freeze. This bread has great flavor with the three bananas plus I do love using brown and white sugar together.
Amanda says
Thanks Jere, I'm glad you liked it!
Agnieszka says
Made this banana bread and it's SO GOOD! I used frozen bananas and followed the recipe to a T. SOOO moist!
Amanda says
I'm so glad you liked it, thank you for trying the recipe!
Oscar says
This banana bread was delicious. I loved adding the greek yogurt as it was super moist and scrumptious. Love this recipe. Thank you.
Amanda says
Of course, I'm glad you liked it!
Jean Nie says
this banana bread is so moist with the addition of greek yogurt, I use plain only as suggested in the recipe.
Amanda says
Glad you enjoyed it Jean!