Greek Yogurt Banana Bread

Greek Yogurt Banana Bread made with ripe bananas and creamy yogurt. This easy recipe bakes into a soft, moist, and tender loaf — perfect for breakfast, snacks, or sharing with family any day of the week.

I started buying Greek yogurt for my smoothies about a year ago, thinking I was being all healthy and responsible. But here’s what nobody tells you about Greek yogurt – those containers are huge, and once you open one, you’ve got about a week to use it before it goes bad. I’d use a spoonful here and there for smoothies, and then inevitably find myself staring at half a container that was approaching its expiration date, feeling guilty about wasting it.

One Saturday morning, I was in exactly that situation. Brown bananas on the counter, Greek yogurt about to expire in the fridge, and a family expecting breakfast. I was mixing up my usual banana bread when I had this thought – Greek yogurt is basically like sour cream, right? And I’d seen recipes that used sour cream in baking to make things moist. What if I added some of that yogurt to my banana bread?

I was a little nervous about messing with a recipe that already worked perfectly fine, but the alternative was throwing away yogurt and feeling bad about it. So I scooped out about half a cup of Greek yogurt and mixed it right into my banana bread batter along with the mashed bananas, melted butter, and eggs. The batter looked creamier than usual, almost like cake batter, and I wondered if I’d just ruined breakfast.

As it baked, the smell was familiar but somehow even better – that classic banana bread aroma with something extra I couldn’t quite put my finger on. When I pulled it out after an hour, the top was perfectly golden and had this beautiful dome shape that my banana bread didn’t usually get.

The real surprise came when I sliced into it. The texture was incredible – so moist and tender that it almost melted in my mouth. My regular banana bread was good, but this version was on another level entirely. It stayed fresh for days longer than usual too, staying soft and moist instead of drying out by day three like my old recipe.

My daughter, who usually picks at banana bread, actually finished her entire slice and asked if there was more. My husband said it tasted like something from a fancy bakery, not our regular Sunday morning banana bread. Even I kept sneaking back to the counter for “just one more small piece” throughout the day.

What Is Greek Yogurt Banana Bread?

Greek yogurt banana bread is just a softer, creamier twist on the classic banana bread we all know and love. It starts with ripe bananas, the ones sitting on your counter turning brown, and mixes them with a little Greek yogurt for extra moisture and tenderness. The yogurt gives the bread a rich, almost bakery-style texture without making it heavy or overly sweet. It’s the kind of recipe that feels special but uses simple ingredients you probably already have at home. Whether you enjoy it warm from the oven or the next morning with coffee, it always tastes homemade and cozy.

Why You’ll Love This Greek Yogurt Banana Bread

What makes this Greek yogurt banana bread so special is how soft and moist it stays, even days after baking. The Greek yogurt gives it this lovely texture that feels rich without being heavy, and it adds just the right amount of tang to balance the sweetness of the bananas. It’s a great way to use up both overripe bananas and leftover yogurt in one simple recipe. Every slice turns out tender, golden, and full of that homemade taste that makes your kitchen smell amazing. It’s an easy, reliable loaf you’ll find yourself baking again and again.

Ingredients for Greek Yogurt Banana Bread

• All-purpose flour – gives the bread its soft, sturdy structure.

• Sugar and light brown sugar – add sweetness and a touch of caramel flavor.

• Baking soda – helps the loaf rise and stay fluffy.

• Salt – balances the sweetness and enhances the banana flavor.

• Ripe bananas – the heart of the recipe, adding moisture and natural sweetness.

• Plain Greek yogurt – keeps the bread tender and adds a little tang.

• Eggs – bind the ingredients and give the loaf a soft crumb.

• Vegetable oil – adds extra moisture and richness.

• Vanilla extract – brings warmth and depth to the flavor.

• Chopped walnuts, pecans, or chocolate chips – optional, but they add texture and a little extra indulgence.

Kitchen Equipment Needed

• Large mixing bowl – for combining the wet ingredients like mashed bananas, yogurt, and eggs.

• Medium bowl – to whisk together the dry ingredients before mixing.

• Whisk and rubber spatula – for blending the batter smoothly without overmixing.

• Measuring cups and spoons – to make sure every ingredient is perfectly balanced.

• 9-inch loaf pan – the ideal size for baking a tall, even loaf.

• Parchment paper – makes removing the bread from the pan easy and clean.

• Wire cooling rack – helps the bread cool evenly after baking.

• Toothpick or cake tester – to check that the loaf is fully baked in the center.

What to Serve with Greek Yogurt Banana Bread

I love serving my Greek yogurt banana bread in simple, cozy ways that make it feel special. It’s perfect with a hot cup of coffee or tea in the morning, or served with a glass of cold milk in the afternoon. A little spread of butter or honey makes each slice extra soft and sweet. For breakfast, I like pairing it with a boiled egg or a small bowl of fruit for balance. When friends come over, I toast the slices lightly and top them with a spoonful of whipped cream or sliced fresh bananas—it always feels homemade and warm.

How to Store Greek Yogurt Banana Bread

I like to keep my Greek yogurt banana bread fresh for as long as possible, so I always wrap it tightly in plastic wrap or store it in an airtight container once it’s fully cooled. It stays soft on the counter for about three days, but if I know we won’t finish it that quickly, I pop it in the fridge for up to a week. For longer storage, I slice the bread, wrap the pieces individually, and freeze them. That way, I can grab a slice whenever I want—just warm it in the microwave for a quick, homemade treat.

Frequently Asked Questions

1. Can I use regular yogurt instead of Greek yogurt?

Yes, you can, but Greek yogurt makes the bread thicker and creamier. If you use regular yogurt, choose a plain, unsweetened kind and reduce any extra liquid slightly.

2. What kind of bananas work best?

Use very ripe bananas with brown spots. They’re soft, sweet, and perfect for blending into the batter for rich flavor and moisture.

3. Can I make this banana bread healthier?

You can swap part of the all-purpose flour with whole wheat flour and reduce the sugar slightly. The Greek yogurt already adds protein and moisture, so it still tastes amazing.

4. Can I add mix-ins like nuts or chocolate chips?

Of course! Fold in about ½ cup of chopped walnuts, pecans, or chocolate chips before baking for extra flavor and texture.