Super Moist Greek Yogurt Banana Bread

This Greek yogurt banana bread is the quick bread I turn to when I want something tender, not too sweet, and reliable. It’s the kind of loaf that stays moist for days, thanks to a good scoop of plain Greek yogurt.

A full cup of mashed ripe banana brings all the flavor, while the yogurt replaces half the oil without making it dry. It’s simple, one-bowl, and bakes up with a golden crack down the center.

What Makes This Loaf So Good

The crumb is soft but not gummy, with a tight, even texture that slices cleanly. You get a bit of chew at the edges and an almost custardy middle on day one.

The yogurt lends a subtle tang that balances the sweetness of the bananas. I bring it to potlucks because it travels well and nobody guesses it’s made with yogurt.

Ingredients

• 1 3/4 cups all-purpose flour: spooned and leveled, for the right crumb
• 1 tsp baking soda: helps the loaf rise high
• 1/2 tsp fine sea salt: balances the sweetness
• 1 tsp ground cinnamon: optional, but I never skip it
• 2 large eggs: at room temperature for even mixing
• 3/4 cup packed light brown sugar: keeps the loaf moist
• 1/3 cup vegetable oil: any neutral oil works
• 1/2 cup plain Greek yogurt: full-fat or 2% both work; nonfat can make the bread a bit dry
• 1 tsp vanilla extract: rounds out the flavor
• 1 cup mashed ripe banana: from about 2 to 3 very spotty bananas

Variations / Substitutions

• Gluten-free: Swap the flour 1:1 with a good 1-to-1 gluten-free blend that includes xanthan gum.
• Dairy-free: Use a thick dairy-free yogurt and replace the eggs with 2 flax eggs, but expect a denser crumb.
• Whole wheat: Use half whole wheat pastry flour and half all-purpose for a nuttier taste.
• Add-ins: Fold in 1/2 cup chopped walnuts or dark chocolate chips.

Creamy Greek Yogurt Oatmeal makes a great breakfast to go with this banana bread.

How to Make Greek Yogurt Banana Bread

Step 1: Mash the Bananas and Mix the Wet Ingredients

Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large bowl, mash the 1 cup of banana with a fork until mostly smooth. Whisk in the 3/4 cup brown sugar, 1/3 cup oil, 2 eggs, 1/2 cup yogurt, and 1 tsp vanilla until you have a uniform mix, about 1 minute.

The batter will look a little lumpy from the banana, but that’s fine. Just make sure there are no streaks of oil or egg white left behind.

Step 2: Stir in the Dry Ingredients

Sprinkle the 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon over the wet mixture. Stir with a spatula until the flour just disappears, about 15 to 20 strokes.

Stop the moment you no longer see dry pockets. A few small lumps are fine, but overworking the batter at this stage will make the bread tough.

Step 3: Scrape the Batter into the Pan

Scrape the thick batter into the prepared loaf pan and spread it evenly into the corners. A quick sprinkle of coarse raw sugar on top is optional, but it gives the crust a nice crackly crunch.

The batter will fill the pan about two-thirds of the way. This leaves room for a good rise without overflowing.

Step 4: Bake the Loaf

Bake on the center rack for 55 to 65 minutes. The top will crack open and turn deep golden. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs clinging to it.

If the crust browns too fast, tent the pan loosely with foil after about 45 minutes. Let it ride the full time until the middle is set, or the loaf will sink as it cools.

Step 5: Turn Out the Loaf and Slice

Cool the bread in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely. Slice with a serrated knife for clean, even pieces.

The bread slices neatest when fully cooled, but a warm slice with butter is hard to beat. Serve it as is or toast the slices the next day.

Tips for the Best Banana Bread

• Use bananas that are heavily spotted or even black. They’re sweeter and mash into a smoother puree than yellow ones.
• Measure your flour correctly. A heavy scoop from the bag can compact the flour and make the bread dense. Spoon it into the cup and level it off.
• If your bananas yield more than 1 cup of mash, the loaf may need an extra 5 to 8 minutes in the oven. The crumb will be a touch more moist but still delicious.
• Let the bread rest overnight before slicing if you want picture-perfect, even slices. The flavors also meld and deepen by day two.

Bake times shift a little depending on your pan, so use these as a guide:

Keeping the Bread Fresh

• Refrigerate: Wrap the cooled loaf tightly in plastic or keep it in an airtight container in the fridge for up to 5 days. The chilled slices firm up and toast beautifully.
• Reheating: Toast individual slices until warm, or wrap the whole loaf in foil and warm in a 300°F oven for 10 to 15 minutes.
• Serve Cold: The bread is great at room temperature straight from the fridge, especially with a smear of salted butter.

Frequently Asked Questions

Can I use frozen bananas?

Yes. Thaw them completely and drain off any excess liquid before mashing. You’ll need the same 1 cup quantity, no extra adjustments.

Can I make this into muffins?

Yes. Divide the batter into a greased or lined 12-cup muffin tin and bake at 350°F for 18 to 22 minutes, until a toothpick comes out clean.

Can I reduce the sugar?

You can cut the sugar by 2 tablespoons without much change to the texture, but don’t go lower, as sugar keeps the loaf moist and tender.

Why did my bread sink in the middle?

It was likely underbaked or the batter was overmixed. An underbaked center collapses as it cools, and too much stirring deflates the rise before it sets.

Greek Yogurt Banana Bread Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 279

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 2 large eggs
• 3/4 cup packed light brown sugar
• 1/3 cup vegetable oil
• 1/2 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 cup mashed ripe banana

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large bowl, mash the banana, then whisk in the brown sugar, oil, eggs, yogurt, and vanilla until smooth.
2. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Stir with a spatula until just combined and no dry streaks remain.
3. Scrape the batter into the prepared pan, spread it even, and sprinkle with coarse sugar if you like.
4. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
5. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely. Slice with a serrated knife and serve.

Notes

If your banana mash is more than 1 cup, the bread will be extra moist and may need a few extra minutes in the oven. The loaf slices cleanest after it has rested for a few hours or overnight, but a warm slice right out of the pan is just fine too.