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Greek yogurt banana bread sliced on wooden cutting board showing moist texture

Greek Yogurt Banana Bread

Moist, protein-packed banana bread made with Greek yogurt for extra nutrition and incredible texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large ripe bananas mashed
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 1/4 cup melted coconut oil or neutral oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Whisk or fork
  • Spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan or line with parchment paper. Mash bananas in a large bowl with a fork until mostly smooth, leaving a few small lumps for texture.
  2. Add Greek yogurt, eggs, melted oil, maple syrup, and vanilla to the mashed bananas. Whisk until completely smooth and well combined, about 1 minute.
  3. Sprinkle flour, baking soda, cinnamon, and salt directly over the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined - overmixing creates tough bread.
  4. Pour batter into prepared loaf pan and smooth the top. Bake for 45-55 minutes, until a toothpick inserted in center comes out with just a few moist crumbs.
  5. Cool in the pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing for cleanest cuts.

Notes

Use very ripe bananas for best flavor. Store covered at room temperature for 3 days or refrigerate for up to 6 days. Freezes beautifully for up to 3 months.