Greek Yogurt Banana Bread
Incredibly moist and tender banana bread made with Greek yogurt for a soft crumb, rich flavor, and a perfectly domed top every time.
Ingredients
- 2 large ripe bananas about 1½ cups mashed; the more black spots, the better
- 1/2 cup Greek yogurt plain or vanilla; whole-milk preferred
- 1/2 cup butter melted and slightly cooled
- 1/2 cup white sugar can reduce slightly if bananas are very sweet
- 2 large eggs room temperature preferred
- 2 tsp vanilla extract pure vanilla recommended
- 1 3/4 cups all-purpose flour spooned and leveled; do not pack
- 1/2 tsp baking soda make sure it is fresh
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) with the rack in the middle position. Grease a 9x5-inch loaf pan and line the bottom and long sides with parchment paper.
- Peel the bananas and mash them in a large bowl with a fork until smooth and mostly lump-free.
- Add the Greek yogurt, melted butter, eggs, and vanilla extract to the mashed bananas. Whisk until smooth, then stir in the sugar until fully dissolved.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula until just combined and no dry streaks remain. Do not overmix — a few small lumps are fine.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly around the 40-minute mark, loosely tent with foil.
- Remove from the oven and let the bread cool in the pan on a wire rack for at least 15 minutes before turning out and slicing.
Notes
For extra flavor, fold in ½ cup of chopped walnuts, pecans, or chocolate chips before baking. A teaspoon of ground cinnamon in the dry ingredients adds a warm, cozy depth. Sour cream works as a one-to-one substitute for Greek yogurt. Store wrapped at room temperature for up to 3 days, refrigerated for up to 1 week, or freeze individual slices for up to 3 months.