If you’re yearning for a comforting treat that’s both light and delicious, look no further than this Greek Yogurt Banana Bread. After numerous tests, each with its sensory surprises, I’ve landed on a recipe that perfectly balances flavor and texture. When I first combined Greek yogurt and ripe bananas, I couldn’t believe how moist and fluffy it turned out—ideal for breakfast or a cozy afternoon snack. Be sure to check out my classic banana bread recipe for variety!
About Greek Yogurt Banana Bread
This bread has a lightness that’s often missing in traditional banana bread recipes. In my attempts, I aimed for that perfect rise and moist crumb, and I’m thrilled to share how Greek yogurt plays a crucial role here. It lends a delicate tang and richness, making it a favorite among family and friends—perfect for any season!
- Quick prep—ready in just over an hour!
- Budget-friendly ingredients that most have on hand.
- A family favorite that fills the home with a warm, inviting aroma.
- Greek yogurt adds protein and moisture without extra fat.
Key Ingredients & Their Roles
- Greek Yogurt: Moisture booster + a tangy kick; can swap with sour cream.
- Ripe Bananas: Natural sweetness and flavor; the riper, the better!
- Unsalted Butter: Adds richness and flavor; can use coconut oil for a dairy-free option.
- Brown Sugar: Deep sweetness and moisture; try adding a touch of honey for a twist.
How to Make Greek Yogurt Banana Bread
- Begin by whisking together 1 ¾ cups of all-purpose flour, ¼ teaspoon salt, and 1 teaspoon baking soda in a bowl until well combined.
- In another bowl, mix ½ cup Greek yogurt, 1 cup mashed bananas (about 3), ¼ cup melted butter, 2 eggs, 2 teaspoons vanilla extract, and ½ cup brown sugar until it’s smooth and creamy.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined—be careful not to overmix!
- Transfer the batter to a greased loaf pan, smoothing out the top, and bake at 350°F for 45-55 minutes, or until a toothpick comes out clean when inserted in the center.
Pro Tips & Troubleshooting
- For an extra moist bread, try adding a handful of chopped walnuts or chocolate chips.
- If your banana bread doesn’t rise as expected, ensure your baking soda is fresh—it’s key for leavening!
- Feel free to switch it up seasonally: add pumpkin spices during the fall for a festive twist.
- This recipe is easily scalable—double it for gatherings or halve it for a single loaf.
Storage & Make-Ahead Guide
Store your Greek Yogurt Banana Bread in the fridge for up to 5 days or freeze it for up to 3 months. To reheat, pop slices in the toaster for a brief crisping or microwave for 15-20 seconds. Each time I’ve stored it, I’ve found that the flavors deepen, making it even more enjoyable the next day!
What to Serve With Greek Yogurt Banana Bread
Serve this banana bread with a warm cup of coffee or a refreshing green salad. For more delightful pairings, see my avocado toast and German chocolate cake.
Frequently Asked Questions
- Can I make this banana bread vegan? Yes, substitute eggs with flaxseed meal and use a plant-based yogurt.
- What can I do if my banana bread is too dense? Ensure you’re not overmixing the batter.
- How ripe should the bananas be? Look for very ripe bananas with brown spots for optimal sweetness.
- Can I add spices to the recipe? Absolutely! A dash of cinnamon or nutmeg can enhance the flavors nicely.
- How can I tell when the bread is done? Insert a toothpick in the center; if it comes out clean, it’s done!
Final Thoughts
I genuinely love enjoying this Greek Yogurt Banana Bread with a smear of butter or even cream cheese. It’s always a hit, and I encourage you to share your baking results. What flavor combinations worked for you? Your feedback is invaluable! Happy baking!
More Recipes You’ll Love
- Pumpkin Bread Recipe – why it complements this
- Zucchini Cheese Bread – connection via flavor/technique
- Banana Bread Recipe – seasonal pairing
Greek Yogurt Banana Bread
Ingredients
Main Ingredients
- 1/2 cup plain whole milk Greek yogurt
- 1 cup mashed ripe bananas around 3 bananas
- 1/4 cup unsalted butter melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1 3/4 cups all-purpose flour
Instructions
Preparation
- Whisk together the salt, baking soda, and all-purpose flour.
- In a separate bowl, whisk together the Greek yogurt, mashed banana, melted butter, eggs, vanilla extract, and brown sugar.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Pour the batter into a greased loaf pan, and smooth out the top. Bake at 350 degrees for 45-55 minutes, until a toothpick inserted comes out clean.
- Allow the banana bread to cool for 10 minutes in the pan, then remove it onto a wire cooling rack to cool completely.
Notes
Banana bread made with Greek yogurt.