This Greek Yogurt Banana Bread transforms your overripe bananas into a protein-packed treat that actually tastes like dessert. I discovered this game-changer during my own quest to sneak more protein into my family’s breakfast routine without sacrificing the comfort food they crave.
My teenagers used to roll their eyes at my “healthy” baking experiments until I served them this banana bread warm from the oven. They devoured two slices each before asking if it was actually good for them. The secret? Greek yogurt adds 6 grams of protein per slice while creating the most incredibly moist texture I’ve ever achieved in banana bread. The slight tang from the yogurt perfectly balances the natural banana sweetness, making each bite more complex and satisfying than traditional recipes. This one’s a keeper!
Table of Contents
Ingredients for Greek Yogurt Banana Bread
I always use very ripe bananas with plenty of brown spots for maximum sweetness and easy mashing. My go-to Greek yogurt is plain because it gives me complete control over sweetness levels, though vanilla works beautifully too.
3 large ripe bananas, mashed
½ cup plain Greek yogurt – I recommend full-fat for richest texture
2 large eggs
¼ cup melted coconut oil (or neutral oil)
¼ cup pure maple syrup – My preference is Grade A Dark for deeper flavor
1 teaspoon vanilla extract
1½ cups all-purpose flour – In my experience, white whole wheat flour works perfectly as a substitute
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt – I usually use fine sea salt for even distribution
Step-by-Step Instructions
I recommend letting your eggs come to room temperature for 30 minutes before mixing, as this creates better emulsion and smoother batter.
Step 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.
Step 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.
Step 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.
Step 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.
Step 5: Cool in the pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing for cleanest cuts.
What to Serve with Greek Yogurt Banana Bread
This protein-rich bread pairs beautifully with both sweet and savory accompaniments that complement its natural banana flavor and tangy undertones.
High Protein Greek Yogurt Pancakes: Create a complete high-protein breakfast spread by serving alongside fluffy pancakes that share the same Greek yogurt base, offering variety while maintaining consistent protein benefits.
High Protein Blueberry Muffins: These protein-packed muffins make excellent breakfast companions, providing different flavors while keeping the protein content high throughout your morning meal.
Protein Overnight Oats: Pair a slice with creamy overnight oats for a balanced breakfast that combines quick carbs, sustained protein, and fiber for long-lasting energy.
High Protein Breakfast Bowls: Serve alongside savory breakfast bowls for a sweet-savory combination that creates a complete, restaurant-quality breakfast experience at home.
Fresh Fruit Salad: Seasonal fruits like berries, apple slices, or orange segments provide fresh contrast to the bread’s rich, comforting texture.
Storage & Serving Tips
Store covered at room temperature for up to 3 days, or refrigerate for 5-6 days to maintain optimal freshness and texture. I recommend wrapping individual slices in plastic wrap for grab-and-go convenience.
For best reheating results, warm slices in a toaster oven for 2-3 minutes or microwave for 15-20 seconds. Pro tip: a light brush of melted butter before reheating recreates that fresh-from-the-oven experience.
This bread freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and foil. I usually slice before freezing so I can thaw individual portions as needed for quick breakfasts or snacks. If you love this Greek yogurt approach to baking, you’ll also enjoy my High Protein Chocolate Banana Bread for a decadent variation, or try my Zero Carb Yogurt Bread for a keto-friendly option.
Conclusion
This Greek Yogurt Banana Bread proves that healthy baking doesn’t require sacrificing flavor or texture. The combination of natural banana sweetness, protein-rich Greek yogurt, and warm cinnamon creates a comforting treat that works perfectly for breakfast, snacks, or light dessert. Give this recipe a try – your family will never guess they’re eating something nutritious!
Greek Yogurt Banana Bread
Moist, protein-packed banana bread made with Greek yogurt for extra nutrition and incredible texture.
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.
Add Greek yogurt, eggs, melted oil, maple syrup, and vanilla to the mashed bananas. Whisk until completely smooth and well combined, about 1 minute.
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.
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.
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.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
