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Greek Yogurt Banana Bread

Greek yogurt banana bread that bakes into an incredibly moist, golden loaf with a light, satisfying crumb and tang from Greek yogurt. This easy banana bread uses melted butter and a quick mix for a tender texture and a clean toothpick finish.
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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
  

Greek yogurt banana bread batter
  • 3 ripe bananas
  • 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
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Preheat the oven to 350°F and grease a 9x5 loaf pan, making sure the pan is well coated for easy release.
Mix wet ingredients with bananas
  1. Whisk melted butter, sugar, eggs, vanilla, and Greek yogurt into the mashed bananas until smooth and well combined.
Add dry ingredients
  1. Fold in flour, baking soda, baking powder, cinnamon, and salt until just combined, stopping as soon as no dry streaks remain.
Bake
  1. Pour the batter into the prepared pan and smooth the top so it bakes evenly.
  2. Bake for 60–70 minutes at 350°F until deeply golden on top and a toothpick inserted in the center comes out clean.
Cool and serve
  1. Cool in pan 10 minutes before turning out onto a rack, letting the loaf set for clean slicing.

Notes

Pro tip: Use very ripe bananas (soft with brown spots) so the loaf stays moist without extra sugar. Store tightly wrapped in the fridge for up to 4 days; freeze whole or sliced up to 2 months. For a lighter option, substitute low-fat Greek yogurt 0–2% for the same volume to reduce calories while keeping a tender crumb.