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–+ servings
banana bread in a loaf pan with white and blue towels holding it

The Best Banana Bread with Greek Yogurt

Amanda
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 tasty quick bread.
5 from 40 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Course Baking, Breakfast, Side Dish, Snack
Cuisine American
Servings 10 servings
Calories 288 kcal

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˚ and grease a 9 inch loaf pan with baking spray or line with parchment paper.
  • 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 in the preheated oven 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.
 

Make Ahead and Storage Suggestions

While the batter is best to be made fresh for this yogurt banana bread, the baked 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. It can also be sliced and wrapped individually for faster defrosting and serving. The frozen loaf or slices can be defrosted at room temperature.
Freshly baked banana bread is best stored in an airtight container at room temperature once it has cooled completely and will keep for 3-4 days.

Nutrition

Serving: 1sliceCalories: 288kcalCarbohydrates: 44gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 62mgSodium: 291mgPotassium: 181mgFiber: 1gSugar: 22gVitamin A: 356IUVitamin C: 3mgCalcium: 57mgIron: 2mg
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