Best Greek Yogurt Banana Bread

I grew up with a mom who made sweet breakfast breads, so it’s always been a breakfast staple in my home now, too. For some reason, I struggled to make my mom’s banana bread taste as good as she does. I went out on a limb to create a recipe that was just as delicious, but that turned out. That’s where this delicious greek yogurt banana bread comes into place. Prepare yourself… it’s amazing!

greek yogurt banana bread with nuts on a cutting board

Early breakfasts are hard to get away from when you have a house full of little ones. I like to have breakfasts from scratch 4 times per week. That means there’s a lot of mornings spent in the kitchen!

One thing I love about breakfast breads is that they can be made ahead of time and they taste just as good as if they were fresh! One thing I love about spotty bananas is that it means I can make this banana bread recipe that we love!

Just like my Overnight Oatmeal Bake that my kids love, they go crazy over this super moist banana bread. I usually try and make a double batch so I can freeze some for other mornings.

This banana bread has the perfect texture and creates a moist bread because it has yummy greek yogurt as one of the staple ingredients. The hardest part about this bread is that I want to eat it all. Seriously. It is beyond amazing.

Why you’ll love this Breakfast Bread

  • This greek yogurt banana bread can be made ahead and eaten the next day or put in the freezer for a later time.
  • The use of greek yogurt, instead of sour cream, makes it a healthier option. The greek yogurt also adds some protein value to the recipe.
  • You can make this recipe into mini loaves, regular loaves, or muffins.
  • It is adaptable. Add in nuts, chocolate chips, coconut flakes, or shredded zucchini. I love that this recipe can have different add ins that make it seem special.

How to mash bananas for bread

A great thing about old bananas is that they are soft and easy to mash. A quick tool I use for mashing bananas is a potato masher. I just squish until the bananas are pureed.

You can also use a fork to smash them as you press them along the side of a bowl. Or, you can use your electric mixer to mash them all up.

If I’m in a pinch, I simply break them into chunks and place them on top of the batter in my mixing bowl and let the mixer do the work. There might be some remnant chunks, but it will still taste amazing.

greek yogurt banana bread with nuts on parchment paper

Banana Bread with yogurt Ingredients

  • Butter– You will need to melt this butter to help the batter mix together well. I use a sweet cream butter, but you can use whatever you have on hand.
  • White Cane Sugar– This bread recipe works great with any dry sugar. You can use white cane sugar, coconut sugar, brown sugar, or maple sugar. I wouldn’t use a liquid sugar substitute, such as honey or maple syrup, because it might impact the structure of the bread.
  • Eggs– This recipe requires 2 large eggs which will help with the structure of the bread and to help everything hold together.
  • Vanilla Extract– Be sure to use pure vanilla extract. This is an important ingredient as it gives the flavor some depth.
  • All-purpose flour– I use all-purpose flour, but you can use whatever flour equivalent you have. I haven’t tested it with another type of flour, but I assume it would turn out just fine.
  • Baking Soda
  • Salt
  • Greek Yogurt– You will need greek yogurt to get the moisture content you want in a banana bread. I have used plain yogurt, honey yogurt, vanilla yogurt and even sour cream in this recipe.
  • Bananas– Make sure to use brown or spotty bananas. They have a sweetness and moisture content that other bananas don’t. If you don’t have old bananas, it’s fine. You can use regular ones. The yogurt helps sweeten and moisten the bread regardless of the bananas.
  • Walnuts– My mom always used walnuts, so that’s what I default to, but pecans would work well, too!

3 Easy Steps for making Banana Bread

  1. Preheat oven to 350°F and grease a 9×5 bread loaf pan with butter
  2. Mix ingredients together in a large mixing bowl
  3. Pour batter into greased loaf pan and bake for 60 minutes, or until the top is golden brown and a toothpick comes out clean when inserted into the middle.
greek yogurt banana bread with nuts on a cutting board with butter

Can I freeze banana bread?

To be honest, I usually double this recipe. We almost always have enough bananas going bad to make two loaves and my kids devour an entire loaf in one breakfast sitting. What can I say? We love this bread.

When I make a double batch, I always serve one fresh and freeze the second loaf. Freezing breakfast breads is easy and they freeze really well. It also means that you will have breakfast ready for another morning!

To freeze:

  • Let the bread cool on a cooling rack until it is completely cool
  • Wrap it in plastic wrap tightly
  • Wrap it in aluminum foil
  • Freeze for 3 months

When you want to eat it, pull it out the night before and let it thaw on the counter. It’ll be ready to eat the next morning.

To reheat:

  • Place on a baking sheet and place thawed bread in a 200°F oven for 15 minutes, or until warmed.

Variations for Banana Bread

You can add in so many things to make this recipe different. It is versatile and delicious every time.

  • Nuts- walnuts, pecans, sliced almonds
  • Chocolate chips- it’s best to sprinkle them on top because they tend to sink to the bottom if you mix it in the batter
  • Zucchini- add in a cup of shredded zucchini that has had the water pressed out of it
  • Pumpkin seeds- these work well sprinkled on top of the bread
  • Raisins- add raisins to the batter and make banana raisin bread
  • Coconut- the sweetness and chew of shredded coconut tastes great in this recipe
greek yogurt banana bread with nuts sliced on a cutting board

Tips for making the perfect Banana Bread

  • Bake until the top is golden brown and the toothpick comes out clean when inserted into the middle. It is always better to overbake than underbake. You can still enjoy bread that has been baked a few too minutes too long. If it is underbaked, the middle won’t be edible.
  • Is your bread dry? If so, the reason is probably due to the bananas not being ripe enough. This recipe typically works with any kind of banana, but do keep in mind that ripe ones are best. If yours aren’t ripe enough, putting them in a dark cabinet or a paper sack can help speed up the ripening process.
  • If you don’t have a loaf pan, make these into muffins and bake 25 minutes.

How long will banana bread last?

Any breakfast bread will last for 5 days in an airtight container or wrapped really well. If you aren’t going to eat it in time, pop it in the freezer for up to 3 months.

What can I serve with banana bread for breakfast?

Banana bread is a sweet, moist breakfast bread that pairs really nicely with yogurt and fresh fruit.

How do I get moist banana bread?

If you are wanting moist banana bread, be sure to use fully ripened bananas as the moisture content goes up as they ripen. If they aren’t quite ripe enough, put them in a dark cabinet or a paper sac for a day.

What nuts are the best to use in banana bread?

The best nuts for banana bread are walnuts, chopped pecans, or sliced almonds.

greek yogurt banana bread with nuts on a cutting board with butter and a butter knife

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Cooking Pans

Banana Bread with Greek Yogurt

Liz Quick
This ultra moist banana bread is a tried and true recipe that is packed with subtle sweetness and moisture. This is a family favorite and I usually double it so I have a loaf to put in the freezer.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 6 people
Calories 50 kcal

Equipment

  • mixer
  • bread loaf pan

Ingredients
  

  • ½ cup butter, melted
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup plain greek yogurt
  • ½ cup chopped walnuts, optional
  • 2 medium ripe bananas, mashed

Instructions
 

  • Preheat the oven to 350°F and grease a bread loaf pan with butter.
  • In a large mixing bowl, mix the butter and sugar together until creamed.
  • Add the eggs and vanilla and mix until combined.
  • Add the flour, baking soda, and salt into the batter and mix until just combined. Don't overmix.
  • Add in the greek yogurt, nuts, and bananas. Mix until combined.
  • Pour batter into the 9×5 bread loaf pan.
  • Bake for 60 minutes, or until the top is golden brown and a toothpick comes out clean when inserted into the middle of the loaf.
  • Allow bread to cool on a wire rack until cool.

Notes

You can add in so many things to make this recipe different. It is versatile and delicious every time.
  • Nuts- walnuts, pecans, sliced almonds
  • Chocolate chips- it’s best to sprinkle them on top because they tend to sink to the bottom if you mix it in the batter
  • Zucchini- add in a cup of shredded zucchini that has had the water pressed out of it
  • Pumpkin seeds- these work well sprinkled on top of the bread
  • Raisins- add raisins to the batter and make banana raisin bread
  • Coconut- the sweetness and chew of shredded coconut tastes great in this recipe

    Tips for making the perfect Banana Bread

    • Bake until the top is golden brown and the toothpick comes out clean when inserted into the middle. It is always better to overbake than underbake. You can still enjoy bread that has been baked a few too minutes too long. If it is underbaked, the middle won’t be edible.
    • Is your bread dry? If so, the reason is probably due to the bananas not being ripe enough. This recipe typically works with any kind of banana, but do keep in mind that ripe ones are best. If yours aren’t ripe enough, putting them in a dark cabinet or a paper sack can help speed up the ripening process.
    • If you don’t have a loaf pan, make these into muffins and bake 25 minutes.
Keyword classic banana bread, greek yogurt banana bread, moist banana bread

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2 Comments

  1. Hi! Wonder if this bread can be done with coconut flour ? If yes, what would be the proportions ? Thank you

    1. I don’t bake with coconut flour, so I’m not sure. I know that coconut flour absorbs moisture differently, so there would have to be other adjustments made. If you figure it out, let me know!

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