This homemade Banana Bread made with Greek Yogurt turns out soft, tender, and wonderfully moist, bursting with the flavor of ripe bananas. It’s an ideal way to use up overripe bananas and is simple to prepare.
Looking for other quick bread ideas? Try Lemon Poppy Seed Bread or Lemon Blueberry Bread for more breakfast and snack options.
Homemade Banana Bread Made With Greek Yogurt
This banana bread recipe is a favorite year-round. Greek yogurt adds extra moisture, a pleasant tang, and a bit more protein, allowing you to use less butter or oil while keeping the loaf tender. The result is a loaf that’s delightful warm with a pat of butter, or toasted and topped with honey butter or jam for an easy breakfast or snack. It’s made with wholesome ingredients you can feel good about serving to family and friends.
How to Pick the Best Bananas For Banana Bread
The best bananas for banana bread are very ripe—those with brown or black spots on the peel. Riper bananas are sweeter and more moist, which improves both flavor and texture.
One convenient tip: freeze overripe bananas for later use. Place peeled bananas in the freezer and keep them up to three months. Thawed frozen bananas mash easily and are perfect for baking.
Banana Bread Demo
Key Ingredients
- Bananas – use very ripe bananas and mash them with a fork or masher; this recipe calls for about 6 medium bananas (approximately 3 cups mashed).
- Butter – melted butter adds richness; either salted or unsalted works.
- Sugar – granulated white sugar gives classic sweetness; brown sugar can be substituted for a deeper flavor.
- Vanilla Extract – pure vanilla enhances the flavor; imitation vanilla can be used if needed.
- Greek Yogurt – plain Greek yogurt keeps the loaf moist and adds a subtle tang.
- All-Purpose Flour – use bleached or unbleached all-purpose flour.
- Baking Soda – provides lift to the quick bread.
How to Make Banana Bread With Yogurt
- Mix the batter. In a large bowl, combine mashed bananas, melted butter, sugar, and vanilla. Stir in the Greek yogurt and beaten eggs until combined. In a separate bowl, whisk the flour, baking soda, and salt, then gently fold the dry ingredients into the wet mixture—avoid overmixing.
- Transfer to loaf pans. Spray two 9″ x 5″ loaf pans with nonstick spray and divide the batter evenly, filling each about 3/4 full.
- Bake. Bake at 350°F (175°C) for 50–60 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool. Let the loaves cool in the pans for 10–15 minutes, then turn them out onto a wire rack to cool completely before slicing.
Recipe Variations
- Use regular yogurt instead of Greek yogurt for a slightly lighter texture, or substitute sour cream for a denser, richer loaf.
- Add 1½ cups mini chocolate chips for a chocolate-studded banana bread.
- Fold in shredded and well-drained unpeeled zucchini for extra moisture and added vegetables.
- Stir in chopped walnuts, pecans, or other nuts for crunch.
- Gently fold in fresh blueberries or raspberries for a fruity twist.
Frequently Asked Questions
Light, nonstick loaf pans are ideal. Glass or dark pans will also work—just be sure to grease them well so the banana bread releases easily.
To ripen bananas quickly, place them (unpeeled) on a baking sheet and bake at 300°F for about 10 minutes until the peels are dark and shiny. Let them cool before mashing. For a slower method, place bananas in a paper bag for 1–3 days to speed ripening.
Yes. Cool the bread completely, wrap it tightly in plastic wrap, then in foil or a sealed freezer bag. Store in the freezer for up to two months.
Use bananas that are very ripe, soft, and speckled with dark spots; they’re sweeter and yield the best flavor and moisture for banana bread.
Storing Instructions
- Freezing – Cool completely, wrap tightly in plastic wrap, then in foil or a freezer bag. Freeze for up to 1–2 months.
- Refrigerator – Store in a sealed container or bag for up to one week.
- Counter – Keep in a cool, dry place for 3–4 days. To reduce moisture buildup and slow molding, place a paper towel in the storage bag.
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Homemade Banana Bread Recipe
Ingredients
- 3 cups ripe bananas, mashed (about 6 ripe bananas)
- ¾ cup butter, melted
- 1½ cups sugar
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt, plain
- 4 large eggs, lightly beaten
- 4 cups all-purpose flour
- 1½ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease two 9″ x 5″ loaf pans with nonstick spray.
- In a large bowl, mix mashed bananas, melted butter, sugar, and vanilla. Stir in Greek yogurt and eggs until combined.
- Whisk flour, baking soda, and salt in a separate bowl. Fold the dry ingredients into the banana mixture gently; do not overmix.
- Divide batter evenly between prepared pans, filling each about 3/4 full.
- Bake 50–60 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in pans for 10–15 minutes, then remove and finish cooling on a wire rack before slicing.
Video
Notes
Nutrition
Disclaimer: Nutritional values are estimates provided for guidance only.
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This banana bread is made with plenty of ripe bananas, a bit of butter, and Greek yogurt. It’s moist, full of flavor, and an excellent way to use those overripe bananas.