Name: Banana Bread with Greek Yogurt
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 ripe bananas, mashed; 1/2 cup Greek yogurt; 1/3 cup honey or maple syrup; 2 eggs; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour (or all-purpose flour); 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/3 cup walnuts or chocolate chips (optional)

This banana bread with Greek yogurt is a moist, naturally sweetened twist on a classic favorite. I use ripe bananas for rich flavor, Greek yogurt for a tender texture, and just the right amount of honey or maple syrup to keep it naturally sweet.

Banana Bread with Greek Yogurt

Why You’ll Love This Recipe

I love how this recipe combines wholesome ingredients without compromising taste. The Greek yogurt adds moisture and protein, while the bananas and natural sweeteners provide just enough sweetness. It’s easy to make, great for meal prep, and perfect for breakfast, snacks, or even dessert. I also appreciate how versatile it is—I can add walnuts for crunch or chocolate chips when I want a treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1/2 cup Greek yogurt
1/3 cup honey or maple syrup
2 eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour (or all-purpose flour)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup walnuts or chocolate chips (optional)

directions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, I mash the bananas until smooth. Then I stir in the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until everything is well combined.
In a separate bowl, I whisk together the flour, baking soda, cinnamon, and salt.
I gradually fold the dry ingredients into the wet mixture, mixing just until combined. I make sure not to overmix to keep the bread tender.
If I’m using walnuts or chocolate chips, I gently fold them in now.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 10 slices.
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Calories: Approximately 180 kcal per slice

Variations

Sometimes I swap the whole wheat flour with all-purpose for a lighter texture. I also like adding shredded coconut, chopped pecans, or dried cranberries for different flavors. When I’m in the mood for a more indulgent loaf, I go for chocolate chips or even a swirl of peanut butter. A dash of nutmeg or cardamom can also elevate the spice profile.

storage/reheating

I store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices for up to 3 months. When reheating, I microwave individual slices for about 10-15 seconds or toast them lightly for a crisp edge.

FAQs

Can I use plain yogurt instead of Greek yogurt?

Yes, I can substitute plain yogurt, though the texture might be slightly less thick.

How ripe should the bananas be?

I use bananas that are very ripe with lots of brown spots—the riper, the better for flavor and sweetness.

Can I make this banana bread gluten-free?

Yes, I can use a gluten-free flour blend that substitutes 1:1 for regular flour.

Is this banana bread healthy?

I consider it a healthier option because it uses natural sweeteners, whole wheat flour, and Greek yogurt.

What can I use instead of honey or maple syrup?

I sometimes use agave syrup or even mashed dates for a different natural sweetener.

Can I add protein powder to this recipe?

Yes, I can add a scoop of protein powder, but I may need to reduce the flour slightly to maintain the texture.

How do I know when the banana bread is done baking?

I insert a toothpick into the center; if it comes out clean, the bread is done.

Why did my banana bread sink in the middle?

It could be due to overmixing, underbaking, or using too much leavening. I make sure to measure carefully and bake fully.

Can I make muffins with this batter?

Absolutely, I divide the batter into a muffin tin and bake for about 20-25 minutes instead.

What’s the best way to mash bananas?

I use a fork or a potato masher for smooth, lump-free mashed bananas.

Conclusion

This banana bread with Greek yogurt is a staple in my kitchen. It’s simple, satisfying, and endlessly customizable. Whether I’m baking for the week or sharing with friends, it always hits the spot with its moist texture and natural sweetness.