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Moist banana bread made with Greek yogurt, showcasing a golden-brown loaf.

Moist Greek Yogurt Banana Bread

A delightful banana bread made with ripe bananas and Greek yogurt, creating a tender loaf that's perfect for breakfast or a sweet treat.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 servings
Calories 200 kcal

Ingredients
  

Wet Ingredients

  • 1.5 cups mashed very ripe bananas (about three large bananas) Use very ripe bananas for the best flavor.
  • 0.5 cup plain Greek yogurt Adds moisture and protein.
  • 2 large eggs, room temperature These act as a binding agent.
  • 1/3 cup neutral oil (like canola or avocado) Keeps the loaf soft.
  • 0.5 cup packed light brown sugar Adds caramel flavor.
  • 1/4 cup granulated sugar Contributes to the overall sweetness.
  • 2 teaspoons vanilla extract Enhances flavor.

Dry Ingredients

  • 1.75 cups all-purpose flour Provides structure.
  • 1 teaspoon baking soda Helps the bread rise.
  • 1/2 teaspoon baking powder Works with baking soda for lift.
  • 1/2 teaspoon fine salt Balances flavors.
  • 1 teaspoon ground cinnamon Adds warmth and spice.

Mix-ins

  • 3/4 cup chopped walnuts, divided Provides crunch and nutty flavor.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  • In a large bowl, mash the ripe bananas until mostly smooth.
  • Whisk the Greek yogurt, eggs, oil, brown sugar, granulated sugar, and vanilla into the mashed bananas until smooth.
  • In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk until evenly mixed.
  • Gently fold the dry ingredients into the banana mixture until just combined. Fold in 1/2 cup of walnuts.
  • Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining walnuts on top.

Baking

  • Bake for 55-65 minutes, tenting with foil if the top browns too much. Check doneness with a toothpick.

Cooling

  • Allow the banana bread to cool in the pan for about 15 minutes. Then lift it out using the parchment and cool completely on a wire rack.

Notes

For best results, use very ripe bananas and room temperature eggs. Store in an airtight container for up to 2-3 days at room temperature, or refrigerate for longer freshness.
Keyword Banana Bread, Easy Recipe, Greek Yogurt, Healthy Baking, Moist Bread