Greek Yogurt Banana Bread

The combination of ripe bananas and creamy Greek yogurt creates such a delightful balance in this banana bread. The yogurt adds a subtle tanginess that pairs perfectly with the natural sweetness of the bananas, while also giving the bread a wonderfully moist texture. It’s like a little secret ingredient that takes the flavor to the next level, without being overpowering. Every bite feels soft and tender, yet with just enough structure to hold its form, making it the kind of banana bread you want to enjoy slowly with a warm cup of coffee or tea.

What’s so great about this recipe is how versatile it can be. You can swap in different add-ins like walnuts, chocolate chips, or even a handful of coconut flakes to make it your own. It’s also incredibly forgiving—if you don’t have Greek yogurt on hand, regular yogurt works just fine, though you might notice the texture isn’t quite as rich. And the best part? The batter itself smells so good as it bakes, filling the whole house with that comforting, homey aroma. It’s one of those recipes that makes you feel like you’re wrapped in a big, cozy hug.

This banana bread doesn’t just have to be a breakfast treat or a snack, though. I’ve found it’s also a great way to use up those overripe bananas that always seem to get pushed to the back of the counter. Rather than tossing them, you can transform them into something delicious and wholesome. Plus, it’s a recipe that even the kids can help with! There’s something so special about baking together, and when you’ve got something as easy and tasty as this banana bread to share, it makes the whole experience even more memorable.

Key Ingredients in Greek Yogurt Banana Bread

Each ingredient in this banana bread recipe plays an essential role in creating the perfect balance of flavor and texture. From the creamy richness of the Greek yogurt to the warm spices and nuts, every element enhances the bread in its own unique way. Here’s a quick breakdown of the key players in this delicious loaf:

• Ripe Bananas
  The star of the show! Ripe bananas bring that natural sweetness and moistness that make banana bread so irresistible. The riper the bananas, the more intense the flavor.
• Greek Yogurt
  Greek yogurt is the secret ingredient that adds tanginess and moisture to the bread, resulting in a softer texture. It also helps balance out the sweetness of the bananas without being overwhelming.
• All-Purpose Flour
  This is the base that gives the bread structure. All-purpose flour provides just the right amount of body, ensuring your banana bread isn’t too dense, yet still holds together beautifully.
• Baking Soda
  Baking soda acts as the leavening agent, helping the bread rise and giving it a light, airy texture. It also enhances the flavor of the bananas by neutralizing the acidity.
• Salt
  A pinch of salt helps to enhance all the other flavors and balances out the sweetness. It’s a small ingredient, but it makes a big difference in rounding out the overall taste.
• Unsalted Butter
  The unsalted butter provides richness and moisture, giving the bread a soft crumb. Plus, it helps create that golden, slightly crisp crust on the outside.
• Brown Sugar
  Brown sugar not only sweetens the bread but also adds a lovely hint of molasses, contributing to the depth of flavor. It keeps the bread moist too, thanks to its moisture-retaining properties.
• Large Eggs
  Eggs help bind the ingredients together, contributing to the bread’s structure and texture. They also add richness and moisture, making each bite tender.
• Vanilla Extract
  Vanilla adds a warm, aromatic sweetness that pairs beautifully with the bananas. It’s a subtle yet important flavor that rounds out the bread.
• Ground Cinnamon
  Cinnamon brings a warm, spicy note that complements the bananas perfectly. It gives the bread a cozy, comforting flavor—just like a hug in loaf form!
• Ground Nutmeg
  Nutmeg adds a hint of earthiness and complexity to the flavor profile. A little goes a long way, giving the bread that extra layer of warmth and depth.
• Chopped Walnuts (Optional)
  Walnuts offer a satisfying crunch and a nutty flavor that contrasts beautifully with the softness of the banana bread. Plus, they add a bit of texture, making each bite even more enjoyable. If you’re not a fan of nuts, feel free to leave them out, but I highly recommend giving them a try!

How to Make Greek Yogurt Banana Bread

Serving Suggestions for Greek Yogurt Banana Bread

1. Slathered with Nut Butter
If you’re looking for an extra boost of flavor and protein, try spreading a generous spoonful of almond butter or peanut butter on a warm slice of banana bread. The creamy, nutty goodness complements the bread’s sweetness perfectly, creating a satisfying snack or even a light breakfast. You’ll get a wonderful contrast between the soft bread and the rich, salty-sweet nut butter.

2. With a Scoop of Ice Cream
For a dessert-worthy treat, top your banana bread with a scoop of vanilla or cinnamon ice cream. The cool, creamy ice cream pairs beautifully with the warm, spiced banana bread, and it’s just the thing for those times when you want to indulge. It’s like making your own homemade banana bread sundae—who could resist?

3. Perfect with a Cup of Coffee or Tea
There’s something so comforting about enjoying a slice of banana bread with a hot beverage. Whether you’re sipping on a freshly brewed cup of coffee, a warm chai latte, or a soothing cup of green tea, the flavors of the bread come alive even more when paired with a drink. It’s the kind of combo that turns an ordinary afternoon into a mini celebration!

How to Store Greek Yogurt Banana Bread

Once you’ve baked and enjoyed your delicious banana bread, you’ll want to keep it fresh for as long as possible. The great thing about this banana bread is that it stays moist and flavorful for several days, thanks to the Greek yogurt. To keep it at its best, simply store it in an airtight container at room temperature. This will help preserve its soft, tender texture without drying out. It should stay fresh for about 3-4 days, which gives you plenty of time to enjoy it for breakfast or as a snack.

If you find that you can’t finish the loaf in a few days, don’t worry—you can also store it in the refrigerator. Just wrap it tightly in plastic wrap or foil before placing it in the fridge. It’ll keep well for up to a week. The slight chill can make the texture a bit denser, but it’s still incredibly delicious when toasted, especially with a smear of butter or nut butter.

For longer storage, consider freezing individual slices. Wrap each slice in plastic wrap or aluminum foil and place them in a freezer-safe bag. This way, you can pull out a slice whenever the craving strikes! Simply thaw at room temperature or pop it in the microwave for a few seconds. It’s like having fresh banana bread whenever you need a little treat.

Conclusion

There’s something truly magical about baking a loaf of banana bread, especially when it’s made with the creamy goodness of Greek yogurt. From the soft, tender crumb to the comforting aroma filling your kitchen, every step of this recipe brings a little joy. Whether you’re using overripe bananas, looking to sneak in a wholesome snack, or just craving something cozy, this banana bread is the perfect choice. And with all the flexibility it offers—add-ins, substitutions, or serving suggestions—you’re sure to make it your own.

I hope you enjoy making (and eating) this banana bread as much as I do. It’s a recipe that feels like a warm hug in every bite, and I can’t wait for you to try it out! If you’ve got any thoughts, questions, or feedback, I’d love to hear about it. Or, if you try the recipe, let me know how it goes! Baking is always better when you share it with friends.

Print Recipe

Greek Yogurt Banana Bread

Author: Daniel Carter Courses: Dessert

Difficulty: Beginner Prep Time 15 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 25 mins

Calories: 250

Description

Moist, fluffy, and perfectly sweet, this Greek Yogurt Banana Bread combines the richness of ripe bananas with the creamy tang of Greek yogurt. Each bite is a tender, flavorful experience that melts in your mouth, offering a comforting twist on a classic favorite.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 ripe bananas

• 1 cup Greek yogurt

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¹⁄₂ teaspoon salt

• ¹⁄₂ cup unsalted butter, softened

• ¹⁄₂ cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ¹⁄₂ teaspoon ground cinnamon

• ¹⁄₄ teaspoon ground nutmeg

• ¹⁄₂ cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9x5-inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal later.
3. Peel the two ripe bananas and place them in a large mixing bowl.
4. Mash the bananas with a fork or potato masher until smooth, leaving a few small lumps if you prefer a chunkier texture.
5. Add one cup of Greek yogurt to the mashed bananas and stir until well combined.
6. In a separate medium-sized bowl, whisk together two cups of all-purpose flour, one teaspoon of baking soda, half a teaspoon of salt, one teaspoon of ground cinnamon, and one-quarter teaspoon of ground nutmeg.
7. Set the dry ingredients aside.
8. In a large mixing bowl, cream together half a cup of unsalted butter and half a cup of brown sugar using a hand mixer or stand mixer on medium speed.
9. Beat the butter and sugar mixture for about two to three minutes, or until it becomes light and fluffy.
10. Add the two large eggs to the creamed butter and sugar, one at a time, beating well after each addition.
11. Mix in one teaspoon of vanilla extract and continue to beat until fully incorporated.
12. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined.
13. Be careful not to overmix, as this can make the bread dense.
14. If you’re using walnuts, fold in half a cup of chopped walnuts into the batter at this point.
15. Pour the batter into the prepared loaf pan, spreading it out evenly with the back of a spoon.
16. Place the loaf pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick or cake tester inserted into the center of the bread comes out clean or with just a few crumbs attached.
17. Halfway through baking, you can tent the top of the loaf with aluminum foil if it starts to brown too quickly.
18. Once the bread is done, remove it from the oven and allow it to cool in the pan for about 10 minutes.
19. After 10 minutes, transfer the bread to a wire rack to cool completely before slicing and serving.

Note

• If you prefer a moister bread, use very ripe bananas with lots of brown spots.
• Greek yogurt can be substituted with sour cream or buttermilk for a different texture.
• For extra flavor, try adding a teaspoon of honey or maple syrup to the wet ingredients.
• For a healthier twist, swap half of the all-purpose flour with whole wheat flour.
• Let the bread cool completely before slicing to prevent it from becoming too crumbly.

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