Easy Greek Yogurt Banana Bread
Let Me Tell You About My Banana Bread Fiasco (And Why Greek Yogurt Saved It)
Oh boy, so here’s the thing. The first time I tried making banana bread with Greek yogurt, the power went out halfway, and I actually baked it in my neighbor’s oven (thanks, Linda!). My house smelled like hope and bananas for two days. But, let me tell you, it turned out somehow fluffier and moister than anything I’d made before—Linda still asks about it, and she’s not much for baked goods usually. If you’ve ever found yourself with a pile of brown bananas and a fridge full of yogurt about to go off, you know—the union was destiny.
Why You’ll Love This Banana Bread (And Why I Keep Making It)
I’ll do this recipe when the bananas in my fruit bowl have gone so spotty I’m slightly embarrassed to look at them (I know, I know, I should eat fruit faster). My family goes a bit bonkers for this one; there’s something about the tang from the Greek yogurt that makes it vanish off the counter, usually within an hour of cooling. Oh, also: you don’t need softened butter, which I always forget—who actually remembers to do that part?!
(True story: once I skipped the yogurt, used extra oil, and my loaf was more brick-like than bread. Never again, live and learn…)
Here’s What You’ll Need
- 3 super ripe bananas (the browner the better—spotty is fine, mushy is great!)
- 1/2 cup Greek yogurt (I use whole milk yogurt, but low-fat works too; I’ve even swapped in vanilla yogurt when I felt wild)
- 1/3 cup melted butter or a glug of neutral oil (if you’re out of butter, coconut oil is just dandy; my grandma liked margarine but… eh)
- 1/2 to 3/4 cup brown sugar (or white, or even coconut sugar. If I’m out, I’ve mixed half and half, it’s fine)
- 1 tsp vanilla extract (that “imitation” stuff? I dunno, I can’t really taste the difference)
- 2 eggs, room temp (confession—mine are usually a bit cold)
- 1 1/2 cups all-purpose flour (I sometimes swap in a handful of whole wheat flour, like a third of the total)
- 1 tsp baking soda
- 1/4 tsp salt (I eyeball it, just don’t forget it)
- 1/2-1 cup add-ins: walnuts, chocolate chips, pecans—my son likes M&Ms, not my favorite but hey, he eats it
So, How Do You Make This?
- Preheat your oven to 350°F (180°C). Grease up a loaf pan (standard size, but mine is kind of old and crusty; works fine). Parchment lining makes it foolproof but sometimes I just wing it with cooking spray.
- In a big bowl, mash the bananas. I use a fork, but once I used a potato masher and it was weirdly satisfying.
- Add the Greek yogurt, melted butter (or oil), sugar, eggs, and vanilla. Whisk that all until mostly smooth. This is the stage where it always looks a bit gross; don’t stress.
- Sprinkle the flour, baking soda, and salt on top. (Don’t bother with a second bowl—less washing up!) Gently fold it all together—maybe 10-12 turns, or until it’s just combined. Lumpy? Perfect.
- Now’s your moment for add-ins! Walnuts, chocolate chips, whatever makes you smile. Fold them in.
- Scrape the batter into your pan. I try to smooth out the top but sometimes I get distracted and it goes in a bit wonky—doesn’t seem to matter.
- Bake about 50-60 min, but start checking around 45. Toothpick test is your friend; a crumb or two clinging is good. (Though, once I underbaked it and the middle sunk, but honestly it still tasted pretty great!)
- Let it cool for as long as you can stand to wait. I usually slice in way too soon, it’s a bit soft but irresistible.
Some Stuff I’ve Learned
- Don’t bother sifting the flour unless you love extra work; no one’s noticed when I skip it.
- If your bananas are only sort of ripe, microwave them for 20 seconds. Is it weird? Maybe, but works in a pinch.
- Adding extra Greek yogurt tries to make it richer, but it can come out heavy. Learned that the hard way—stick to the half cup.
Variations I’ve Tried (Some Are Keepers, Some… Not So Much)
- Chocolate swirl: Drop in a few tablespoons of Nutella and swirl it in—I do this when I’m feeling extra fancy.
- Cinnamon sugar: A quick sprinkle on top gives a nice crunch.
- Almond flour swap: Tried replacing all the flour once. That was a disaster and very… gooey. 25% swap works, though.
- Zucchini: I know, sounds odd, but it’s a sneaky veggie addition (kids don’t notice). Just squeeze out the water first.
Don’t Have a Loaf Pan? I’ve Winged It.
Muffin tin works (cut baking time to ~22 min). I’ve even used a cake pan, but the slices look funny. Actually, you can make them in a skillet if you’re really in a bind (like a giant pancake, but still tasty).
Storing It… If You Can
Wrap leftovers in foil or an airtight container. Lasts about 3 days on the counter, or up to a week in the fridge. But, let’s be honest—it’s never survived that long here. Freezes pretty well, slice first for easy snack access.
Fancy Ways to Serve It
I love it warm, with salted butter. My daughter likes a thick slather of peanut butter, which I thought was odd but, yeah, it’s excellent. During holidays, I’ll toast slices and add a dollop of whipped cream. Sometimes I go wild and just eat it straight from the fridge, cold.
What Not To Do (Speaking From Experience)
- Don’t rush the cooling stage, yes, I know it’s tempting. Once tried to slice it hot and it fell apart, still delicious but kinda sad looking.
- Double-check your baking soda isn’t ancient; flat loaf central otherwise.
- Beware overly ripe bananas—if there’s fruit flies, maybe don’t use those.
Really Common Questions I’ve Gotten
- Can I use regular yogurt? Yeah, you can, but it might be a bit less rich. Greek yogurt’s thicker—makes a fluffier loaf, in my opinion. If you only have regular, try straining it for a bit.
- What about nuts? Sometimes I skip them when I’m making it for picky eaters, so it’s totally optional. You could use pecans too. Or, don’t use any, won’t hurt the recipe.
- How sweet is it? Pretty sweet, but you can use less sugar. Once I forgot the sugar entirely (don’t bake while answering emails), and it was edible, but barely.
- Can I make it vegan? Probably, haven’t tried it myself—but I’d swap in flax eggs and vegan yogurt. Curious? Check out some vegan banana bread ideas here.
- Got a gluten free tip? Actually, yes! Gluten Free on a Shoestring has a solid recipe if you need that; I’ve adjusted mine by using oat flour and it’s worked. A little less rise, but flavor’s great.
- Do I really need Greek yogurt? Honestly, that’s what makes it special, but if you’re desperate and only have sour cream, go for it. Just don’t tell my aunt Maria.
One last thing—if you want to get wild, this version from Smitten Kitchen adds a totally different spin, though I still like the yogurt route best for weekday baking.
Anyway, good luck! I’ll be over here eating my third slice—with butter, obviously.
Ingredients
- 3 medium ripe bananas, mashed
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/3 cup vegetable oil
- 3/4 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
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2In a large bowl, whisk together the mashed bananas, Greek yogurt, eggs, vegetable oil, sugar, and vanilla extract until smooth.
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3In a separate bowl, mix the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
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4Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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5Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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