Print

The Ultimate Moist & Protein-Packed Greek Yogurt Banana Bread

Close-up of a thick slice of moist greek yogurt banana bread with a golden-brown crust.

Bake a tender, moist banana bread loaf using Greek yogurt for a protein boost and superior texture. This easy recipe delivers a comforting treat perfect for breakfast or snacks.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside.
  3. In a large bowl, cream together the softened butter and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the mashed bananas and vanilla extract until just combined.
  6. Add the Greek yogurt to the wet ingredients and mix on low speed until incorporated. Do not overmix.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed only until the flour streaks disappear. Stop mixing immediately.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Use very ripe bananas; the browner the peel, the sweeter and more moist your bread will be.
  • To keep the bread moist longer, wrap the cooled loaf tightly in plastic wrap before storing at room temperature.
  • For a protein boost, use 2% or full-fat Greek yogurt; avoid non-fat as it can sometimes dry out baked goods.

Nutrition