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Greek Yogurt Banana Bread

Greek yogurt banana bread with a moist, golden crumb and tangy flavor from full-fat Greek yogurt. This easy banana bread bakes to a deeply golden top with a clean toothpick center.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mashed until smooth.
Greek yogurt
  • 0.5 cup plain Greek yogurt Use full-fat or 2%.
Butter
  • 0.333 cup butter Melted; approximate 1/3 cup.
Sugar
  • 0.75 cup sugar
Eggs
  • 2 large eggs
Vanilla
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep oven and pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix wet ingredients
  1. Whisk melted butter, sugar, eggs, vanilla, and Greek yogurt into the mashed bananas until smooth and well combined.
Add dry ingredients
  1. Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined, keeping the batter from overmixing.
Bake
  1. Pour the batter into the prepared pan and smooth the top for even rising.
Finish baking
  1. Bake for 60–70 minutes until deeply golden on top and a toothpick inserted in the center comes out clean (visual cue: golden crust).
Cool and serve
  1. Cool in the pan for 10 minutes before turning out onto a rack to prevent soggy slices.

Notes

For the moistest crumb, mash bananas thoroughly and mix until the dry ingredients disappear—stopping as soon as you don’t see flour streaks. Store wrapped at room temperature for up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, use 2% Greek yogurt; the loaf will still bake up golden with high-protein flavor.