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Greek Yogurt Banana Bread

Moist and Creamy Greek Yogurt Banana Bread You'll Love

This Greek Yogurt Banana Bread is a nutritious and indulgent treat packed with protein and flavor.
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: Greek
Calories: 180

Ingredients
  

For the Batter
  • Cup Butter Adds moisture and rich flavor; substitute with coconut oil for a dairy-free option.
  • ¼ Cup Oil Provides additional moisture; use vegetable or canola oil.
  • ¼ Cup Greek Yogurt Contributes protein and moisture; can replace with sour cream or a dairy-free yogurt.
  • Cups Mashed Banana Acts as the primary flavor and sweetness source; ensure ripeness for best taste.
  • 2 Large Eggs Binds ingredients and adds moisture; replace with flax eggs for a vegan version.
  • 1 teaspoon Vanilla Extract Enhances flavor; optional almond extract can be used for variation.
  • ¾ Cup Brown Sugar Adds sweetness and moisture; can substitute with coconut sugar or another sweetener of choice.
  • 2 Cups Wholemeal Flour Provides structure; all-purpose or gluten-free flour may be used as substitutions.
  • 1 teaspoon Baking Soda Helps the bread rise; ensure it's fresh for best results.
  • ½ teaspoon Baking Powder Further aids in leavening.
  • 2-3 teaspoons Cinnamon Adds warmth and flavor; can be modified based on preference.
  • teaspoon Salt Balances sweetness and enhances flavor.

Equipment

  • 9x5 loaf pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Pan: Begin by greasing a 9"x5" loaf pan with butter or oil to prevent sticking. Line the bottom with parchment paper for extra security, allowing the bread to release easily after baking. Set your prepared pan aside, ready for the delicious batter we’ll create next.
  2. Preheat Oven: Preheat your oven to 180°C (350°F) so it’s perfectly hot when we’re ready to bake. This temperature will ensure that the Greek Yogurt Banana Bread rises beautifully and develops a lovely golden crust. While the oven heats, let’s gather our ingredients for mixing.
  3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the wholemeal flour, baking soda, baking powder, cinnamon, and salt until well combined. This step is essential for incorporating the leavening agents evenly throughout the flour. Setting this mixture aside allows us to focus on the wet ingredients next.
  4. Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, oil, brown sugar, eggs, vanilla extract, Greek yogurt, and mashed bananas. Use a whisk or spatula to mix until the mixture is smooth and well combined, with no lumps. This deliciously moist mixture serves as the base for your Greek Yogurt Banana Bread.
  5. Combine Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix; you want to preserve the light and tender texture of the banana bread. Once the flour is incorporated, you’ll see a batter that looks thick and luscious, ready to go into the pan.
  6. Bake: Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking. Place it in the preheated oven and bake for 45-60 minutes. Start checking for doneness at the 45-minute mark by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  7. Cool and Serve: Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling time helps the Greek Yogurt Banana Bread set properly, ensuring perfect slices once it’s time to serve.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Use ripe bananas for best flavor, fold ingredients gently to maintain light texture, check baking soda freshness, and don’t skip parchment paper to prevent sticking.

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