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Greek Yogurt Banana Bread

Greek yogurt banana bread with a moist, tender crumb and a deeply golden crust. Made with mashed ripe bananas and Greek yogurt for extra protein and tang, then baked until a toothpick comes out clean.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 baking soda
  • 0.5 baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 3 ripe bananas mashed
  • 0.5 cup plain Greek yogurt full-fat or 2%
  • 0.33 cup butter melted
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
Mix wet ingredients
  1. Whisk melted butter, sugar, eggs, vanilla extract, and Greek yogurt into the mashed bananas until smooth and well combined.
Combine dry ingredients
  1. Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined.
Bake
  1. Pour batter into the prepared pan, smooth the top, and bake for 60–70 minutes until deeply golden on top and a toothpick inserted in the center comes out clean.
Cool and release
  1. Cool in the pan for 10 minutes, then turn out onto a rack to cool further.

Notes

For the most moist crumb, use very ripe bananas and stop mixing as soon as the dry ingredients disappear. Store tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a lighter option, use 2% Greek yogurt and reduce butter to 1/4 cup (crumb stays tender but slightly less rich).