Greek Yogurt Banana Bread Recipe

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Greek Yogurt Banana Bread Recipe

This Moist Greek Yogurt Banana Bread combines the rich flavors of ripe bananas with the creamy goodness of Greek yogurt, resulting in a tender and flavorful loaf.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Moist Greek Yogurt Banana Bread Recipe

Servings: servings

Ingredients

2 cups all-purpose flour spooned & leveled
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter room temperature
3/4 cup packed light or dark brown sugar
2 large eggs at room temperature
1/3 cup plain Greek yogurt at room temperature
2 cups mashed bananas about 4 large ripe bananas
1 1/2 teaspoon pure vanilla extract
Optional: 3/4 cup semi-sweet chocolate chips chopped pecans, or walnuts

Instructions

Preheat the Oven: Adjust the oven rack to the lower third position and preheat your oven to 350°F (177°C). This helps prevent the top of the bread from browning too quickly. Grease a metal 9×5-inch loaf pan with nonstick spray and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar on high speed until smooth and creamy, about 2 minutes.
Add Wet Ingredients: With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then mix in the Greek yogurt, mashed bananas, and vanilla extract until fully combined.
Combine Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until no flour pockets remain. Be careful not to over-mix. If desired, fold in the nuts or chocolate chips.
Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 60–65 minutes, covering the top loosely with aluminum foil halfway through to prevent over-browning. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
Cool: Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. After that, remove the bread from the pan and cool it completely on the rack before slicing.

Notes

Variations
Nutty Banana Bread: Add 1/2 cup of chopped walnuts or pecans for extra crunch and flavor.
Chocolate Chip Delight: Stir in 3/4 cup of semi-sweet chocolate chips for a sweet, decadent treat.
Spiced Up: Add 1/4 teaspoon of nutmeg or 1/2 teaspoon of vanilla extract for a warm, spiced flavor.
Healthier Twist: Substitute half the all-purpose flour with whole wheat flour for a healthier version.
Fruit-Filled: Mix in 1/2 cup of dried cranberries or chopped dates for added sweetness and texture.

Storage Tips
Cover and store your Greek Yogurt Banana Bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. The flavors develop beautifully, so it tastes best on day 2! You can also freeze slices for longer storage; just wrap them tightly in plastic wrap or aluminum foil.

Nutrition