Banana Bread Recipe With Greek Yogurt: My Go-To! (Print Version)
Banana Bread Recipe With Greek Yogurt is a game-changer! Get my super moist, easy recipe with all my personal tips, tricks, and kitchen confessions.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Wet Ingredients
01 -
Ripe Bananas (3-4 large)
02 -
Greek Yogurt (½ cup, plain full-fat)
03 -
Large Egg (1)
04 -
Unsalted Butter (¼ cup, melted)
05 -
Vanilla Extract (1 teaspoon)
→ Dry Ingredients
06 -
All-Purpose Flour (1 ½ cups)
07 -
Granulated Sugar (½ cup)
08 -
Baking Soda (1 teaspoon)
09 -
Salt (½ teaspoon)
→ Optional Mix-ins
10 -
Chocolate Chips (½ cup)
11 -
Chopped Walnuts (½ cup)
# Instructions:
01 -
First things first, get that oven preheating to 350°F (175°C), because patience is not my strong suit when banana bread is involved! Then, grab a 9x5-inch loaf pan. I usually grease it really well with butter and then dust it with a little flour, or sometimes I just use parchment paper, leaving an overhang to make lifting it out super easy. Honestly, I've had loaves stick before, and it's heartbreaking, so don't skip this step!
02 -
Time for the fun part! Peel those gloriously overripe bananas and put them in a large bowl. Grab a fork and mash 'em up. You want them mostly smooth, but a few small lumps are totally fine – I actually prefer it for a bit of texture. This is where the magic starts, that sweet banana smell begins to fill the air. Don't overthink it, just mash away, it's pretty satisfying, honestly.
03 -
In a separate medium bowl, whisk together the melted butter, granulated sugar, Greek yogurt, egg, and vanilla extract until everything is nicely combined and looks creamy. This is where the Greek yogurt really shines, making the mixture feel so rich and smooth. Make sure your egg is at room temp if you can remember; it mixes in so much better, I've learned that the hard way!
04 -
Now, gently fold the wet ingredients into your mashed bananas. Then, in a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and mix *just* until combined. Seriously, do not overmix! A few lumps are okay, I promise. Overmixing is the enemy of moist banana bread, and I've made that mistake too many times, ending up with tough loaves – oops!
05 -
Pour your perfectly lumpy (or smooth, whatever you prefer!) batter into your prepared loaf pan. You can give it a little tap on the counter to settle it, if you like. This is when I usually take a moment to admire the batter, knowing all that goodness is about to transform. Sometimes I sprinkle a little extra sugar on top for a crunchy crust, honestly, it's a game-changer!
06 -
Pop that pan into your preheated oven and bake for about 50-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The kitchen will smell absolutely incredible, like a warm hug! Let it cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing. I know it's hard to wait, but it's worth it, trust me!
# Notes:
01 -
My secret for extra moist banana bread? Don't overmix the batter, a few lumps are totally fine!
02 -
This bread actually tastes better the next day, so make it ahead for an easy breakfast.
03 -
No Greek yogurt? Sour cream works wonders too, I've tried it in a pinch!
04 -
A sprinkle of cinnamon sugar on top before baking adds a lovely crunch and aroma.
# Tools You'll Need:
01 -
9x5-inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
fork
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 280 kcal
Total Fat: 10g
Total Carbohydrate: 45g
Protein: 5g