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Banana Bread Recipe with Greek Yogurt

Ultimate Banana Bread with Greek Yogurt

Steven
This version delivers a beautifully moist crumb, rich banana flavor, and that slightly tangy depth that only Greek yogurt can give, all in one simple loaf that comes together without a mixer or any fuss.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 215 kcal

Equipment

  • 9x5-inch loaf pan - standard size for this recipe
  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher - for mashing bananas
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Cooling rack
  • Parchment paper - or non-stick cooking spray

Ingredients
  

  • 3 very ripe bananas - about 1 1/2 cups or 340g mashed, the darker the peel the better
  • 1/2 cup full-fat Greek yogurt - 120g, plain and unsweetened
  • 1/3 cup unsalted butter - 75g, melted and slightly cooled
  • 3/4 cup granulated sugar - 150g, or light brown sugar for extra depth
  • 2 large eggs - room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour - 190g
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon - optional but recommended
  • optional add-ins
  • 1/2 cup chocolate chips - 85g, optional
  • 1/2 cup chopped walnuts - 60g, optional
  • 1/2 cup blueberries - 75g, optional, toss in 1 teaspoon of flour first to prevent sinking
  • coarse sugar - for sprinkling on top, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with non-stick spray or butter, or line with parchment paper to create a sling for easy removal.
  • In a large bowl, mash the 3 very ripe bananas with a fork or potato masher until mostly smooth with only small lumps remaining (about 1 1/2 cups or 340g).
  • Add the melted and slightly cooled butter, granulated sugar, and whisk well. Add the eggs and whisk vigorously for about 30 seconds until slightly pale. Stir in the Greek yogurt and vanilla extract until completely smooth and uniform.
  • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly distributed.
  • Pour the dry ingredients into the wet ingredients. Gently fold with a rubber spatula using large, sweeping motions until just combined. Stop as soon as no streaks of flour remain; small lumps are fine. Fold in any optional add-ins with 3-4 strokes.
  • Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air pockets. Sprinkle with coarse sugar if desired.
  • Bake on the center rack for 55 to 65 minutes, until deep golden brown and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Tent with foil in the last 10-15 minutes if top browns too quickly.
  • Remove from the oven and cool in the pan for 10-15 minutes, then use the parchment sling to lift out and transfer to a cooling rack. Cool at least 30-45 minutes before slicing for the best texture.

Notes

  • Banana ripeness: Use bananas with mostly brown or black-spotted peels. If your bananas are under-ripe, bake them unpeeled on a sheet pan at 300°F for 15-20 minutes until skins blacken.
  • Room temperature ingredients: Bring eggs to room temperature before starting to prevent the melted butter from solidifying. Submerge eggs in warm water for 5 minutes if you forget.
  • Yogurt matters: Full-fat Greek yogurt is non-negotiable for the best texture. Low-fat versions add too much water and can result in a gummy crumb.
  • Correct flour measuring: Spoon flour into your measuring cup and level with a straight edge. Scooping directly from the bag packs in too much flour and dries out the loaf.
  • Avoid overmixing: Once the flour is added, use a spatula and fold gently until just combined. A slightly lumpy batter ensures a tender, not tough, bread.
  • Test for doneness: Rely on the toothpick test rather than just visual cues, as the top can brown while the center remains raw.
  • Customize your loaf: This recipe is endlessly versatile. Try folding in chocolate chips, walnuts, blueberries, or swirling in peanut butter before baking.
  • Storage: Store the cooled loaf wrapped tightly at room temperature for up to 3 days, in the refrigerator for up to 6 days, or frozen for up to 3 months. Slice before freezing for easy portions.
  • Make it gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend for the same measure of regular flour with nearly identical results.
  • Muffin variation: Divide batter into a 12-cup muffin tin and bake at 350°F for 20-25 minutes, checking early with a toothpick.
Keyword banana bread, Greek yogurt banana bread, healthy banana bread, moist banana bread, one bowl banana bread