Moist, fluffy, and naturally sweet, this Greek Yogurt Banana Bread is the perfect way to use up ripe bananas and sneak in a little extra protein.
It’s easy to make, family-approved, and perfect for breakfast, snacking, or a light dessert.
Banana Bread, Upgraded
Banana bread is one of those comfort food classics we all love. Whether it’s your grandma’s recipe or something you whip up when bananas are browning on the counter, it’s always welcome in the kitchen.
But this Greek Yogurt Banana Bread takes the beloved classic to the next level—by adding Greek yogurt, you get a moist texture, added protein, and a slightly tangy depth that balances the natural sweetness of the bananas.
This recipe is a favorite in my home. It’s made with simple pantry staples, comes together in one bowl, and is flexible enough to tweak based on what you have on hand.
I’ve made it for playdates, brunches, lazy weekend mornings, and even snuck a slice in the lunchbox—and there’s never a crumb left.
It’s naturally sweetened with ripe bananas and a bit of maple syrup, and you can add your favorite mix-ins like walnuts, chocolate chips, or blueberries.
Whether you’re looking for a healthier banana bread option or just want something delicious and easy, this version fits the bill perfectly.
What You’ll Need
- 3 ripe bananas, mashed
- ½ cup plain Greek yogurt (or vanilla, for a sweeter version)
- 2 eggs
- ¼ cup melted coconut oil or neutral oil
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (or white whole wheat flour)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ½ cup fresh or frozen blueberries
- Sliced banana on top for decoration
Pro Tips
- Use very ripe bananas – The darker and spottier, the better. They’ll be sweeter and easier to mash.
- Don’t overmix – Stir just until the dry and wet ingredients are combined to keep the bread tender.
- Let it rest before slicing – Cool for at least 20–30 minutes before cutting to help it set and slice cleanly.
- Try it with vanilla Greek yogurt – Adds a touch of sweetness and subtle flavor boost.
- Bake a double batch – It freezes beautifully and makes a great grab-and-go snack for the week.
Tools You’ll Need
- 9×5-inch loaf pan
- Mixing bowls
- Whisk or fork
- Spatula
- Measuring cups and spoons
- Cooling rack
Substitutions and Variations
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Egg-free? Substitute 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
- No maple syrup? Use honey or brown sugar.
- Add texture – Fold in shredded coconut, oats, or chopped fruit like apple.
- Make muffins – Divide into a muffin tin and bake for 18–22 minutes instead of a loaf.
Make-Ahead Tips
This banana bread is a dream for meal prep. You can make it up to 3 days in advance and store it covered at room temperature or refrigerate for longer freshness.
To freeze, wrap slices individually or the whole loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight or pop a slice in the toaster oven.
How to Make Greek Yogurt Banana Bread
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. Mash the Bananas
In a large bowl, mash the bananas with a fork until mostly smooth. Some small lumps are okay.
3. Add the Wet Ingredients
To the mashed bananas, add Greek yogurt, eggs, oil, maple syrup, and vanilla extract. Whisk until smooth and combined.
4. Add the Dry Ingredients
Sprinkle flour, baking soda, cinnamon, and salt over the wet mixture. Gently fold with a spatula until just combined. Fold in any optional mix-ins.
5. Pour into Pan and Bake
Pour the batter into the prepared loaf pan. Smooth the top and add a sliced banana or sprinkle of nuts, if using. Bake for 45–55 minutes or until a toothpick inserted comes out clean.
6. Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Leftovers and Storage
Store cooled banana bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5–6 days. For long-term storage, freeze individual slices or the full loaf for up to 3 months.
To reheat, warm slices in the toaster or microwave and enjoy with a smear of nut butter or a drizzle of honey.
Banana Bread Made Better
With the added boost of Greek yogurt, this banana bread is more than just delicious—it’s nutritious, satisfying, and perfect for any time of day.
It’s a recipe you’ll come back to again and again, whether you need a quick breakfast, a lunchbox addition, or just a cozy treat.
If you try this Greek Yogurt Banana Bread, I’d love to hear how it turned out! Did you toss in chocolate chips or nuts? Make it into muffins? Leave a comment and share your favorite version!
