Banana Bread with Greek Yogurt

This is my go-to Banana Bread recipe. What I love it about it is that I don’t need a mixer, and it’s as easy as can be. I ran this recipe last year on my site, and it was an instant hit. I actually developed it with my son, Alec, who loves Banana Bread (as do all of my kids), but wanted to try to make one on his own without using a mixer. We were surprised at how amazing it turned out. I made a couple of loaves last week and gave it to some friends, and they said it was a must to rerun it again on my site since I have altered it a bit. I honestly think the addition of nonfat Greek yogurt contributes to its moist texture. Enjoy for breakfast or as my kids do, as an afternoon snack.

Note: Feel free to add the walnuts as listed above or leave them out if you’re allergic to nuts.

Greek Yogurt Banana Bread

Cook Time:

55 minutes

Prep Times:

15 minutes

Yield:

12 servings

Ingredients:

2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla extract
Cooking spray

Preparation:

1. Preheat oven to 350°F.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, walnuts, if desired, and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

60 thoughts on “Banana Bread with Greek Yogurt”

  1. I bought this 2 dozens of bananas for my li’l one which she just won’t eat anymore. Thanx for sharing this recipe just in time Amanda ‘cos those poor li’l things in my fruit basket were making me sad!

  2. I have made this recipe so many times and everyone raves about it. It’s a keeper for sure and got me hooked on your fantastic site

  3. I saw you on television, and I can’t wait for your upcoming cookbook. Your pictures are so great, and the recipes are foolproof. You are so talented!

  4. Should this recipe say that it makes 2 loaves? I’ve put mine in one loaf pan (same size as in the recipe) and I checked it in the oven – it’s spilling over the edges like a volcano. I don’t know much about baking, though!

  5. I used one of those aluminum pans for an 8.5X4.5 loaf. I also used 3 HUGE banana, though. Regardless, it tastes great! I received lots of compliments. I put the pan on a cookie sheet in the oven so I had “extra” bread. I’m making this again today!

  6. Hi Alison!
    I can’t wait to try this recipe. I have two questions…
    Can I substitute wheat flour and brown sugar for the all-purpose flour and white sugar? Have you ever tried this?
    Also, do you know the baking time difference for muffins?
    Last one – can I use regular salt? Do I need to reduce the amount?
    Thank you, again, for sharing! This sounds amazing!!!
    Whitney

  7. I used your recipe more for a reference because it had been a while since I last made banana bread. I substituted 1/2 the flour with oatmeal I had processed in my Magic Bullet; I also used 1/4 C maple syrup instead of the full cup of sugar (over-ripe bananas are so sweet already!), and I doubled the vanilla. I also whipped my eggs (I used 3 small ones) in the Magic Bullet first. It turned out delicious, and not nearly too sweet. I wouldn’t go as far as to say it’s “good” for you, but there is no processed sugars.

  8. Best banana bread recipe I’ve tried bar none! I tried another recipe with yogurt, but this is the best. For a yummy addition try adding 3/4 to 1 cup of chocolate chips.

  9. Just tried this recipe today& loved it! I have made banana bread using sour cream before but the greek yogurt makes it equally moist. I also used whole wheat flour instead and the texture is fantastic. thank you!

  10. I’ve used plain, vanilla, and honey-flavored yogurts with equal success. The yogurt makes the recipe very forgiving; you can use two or three bananas, substitute part whole wheat flour, or reduce the sugar if you wish.

    I live on a sailboat, so using only a bowl, fork, wooden spoon and spatula is nice for cleanup reduction. Nothing needs to be milled, chopped, blended or whipped for this to turn out really good.

    This recipe results in a bread with a notably crisp and sweet crust.

    Thank you for posting and promoting this recipe !

  11. Found your recipe on Pinterest also and made it tonight. I used whole wheat flour and pecans (all I had) but it turned out great! This is a keeper recipe for sure! Thanks!

  12. Thanks for the great recipe! I have started making my own yogurt at home and am looking for more recipes to use it in and this hit the spot! I followed the recipe exactly, except that my Greek yogurt is made from whole milk and has no pectin/gelatin/carrageenan/processedcrap in it, and I don’t use canola/veg oil type sprays so I just lightly buttered the pan. Turned out amazing!!!

  13. I have made this twice now and it came out great each time. I tried something different and added strawberry greek yogurt and it gave it a nice flavor. Thank you for the recipe

  14. I’ve got this in the oven right now – used Trader Joe’s Vanilla Bean Greek Yogurt (then left out the vanilla extract) and – oops! – added 1 cup of chocolate chips. 🙂

  15. I found this and literally just now tossed it all together (thank goodness I had all ingredients on hand!) It took me maybe 15 minutes from start to in the oven. I’m so excited to see how it comes out, because the batter smelled divine!

  16. I made this and my family loves it! I used honey vanilla Greek yogurt, and a small bit of cinnamon and yummmmmy! I have shared it with a bunch of people because everyone loves it!

  17. Thanks for the recipe. I found your post via Pinterest, and the bread is in the oven now! I added a teaspoon of cinnamon to the batter and sprinkled the top with cinnamon sugar.

  18. I made this recipe last night but made some modifications to eliminate the cholesterol.

    I used egg beaters instead of eggs (the carton tells you how much you need) and I used a safflower/vegetable oil mix instead of butter.

    IT CAME OUT AMAZING. Thanks for the recipe and I hope this helps anyone looking for a low-cholesterol banana bread. 🙂

  19. I made this tonight and it is fantastic! I used half whole wheat flour as well and it is the perfect texture. I doubled the recipe because I had a lot of bananas to used up. None of my super picky eaters even questioned it and they asked for more! Even my youngest son who literally eats like five things. Thanks so much for sharing!

  20. This is the best banana recipe I’ve ever made with a few tweaks. I reduced the sugar to 2/3rds cup and changed the flour to King Arthur organic whole wheat flour. I used one large bread pan and the bread rose wonderfully. The result was light, moist and delicious.

  21. I’ve made this recipe several times and it always turns ou great. My husband says it’s the best thing I’ve ever made and wants me to make it all the time. Thanks for sharing!

  22. My bread just came out of the oven. It tastes delicious, both my husband and I love the moist texture of the bread. Since I’m a health conscious baker, I’m going to add more yogurt and reduce the amount of butter to put in the mixture. Hopefully that will retain the moist bread, I’m also going to reduce the amount of sugar as well. We’ll see how that goes, I’ll keep you all posted. Thanks for recipe!

  23. Saw this recipe while looking for a new banana bread recipe. It sounded great and worked with what I had in the fridge. I used truvia instead of regular sugar and half regular flour half almond flour. I also added chocolate chips. It smelled amazing while cooking. In the oven. The only problem I had was it spilling over in the oven. I think it would be better to split it into two smaller loaf pans. As I read some other comments I saw the same issue for some. I will definitely be trying this recipe again! If i use glass pans should I reduce the heat same as other recipes call for? Usually they say reduce by 25 degrees for non-stick or glass pans.

  24. i just made this today and substituted coconut sugar for the regular sugar and spelt flour for the white flour and it still came out great,

  25. This is in the oven right now….I used Splenda instead of sugar and added cinnamon & cloves.I hope it comes out good and if it does, I’m taking it to our church bake sale!

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