Greek Yogurt Banana Bread

There’s something incredibly nostalgic about banana bread. The moment you smell it baking, with sweet banana mingling with hints of cinnamon and vanilla, you’re transported—maybe to your grandmother’s cozy kitchen, or a quiet weekend morning when the world slows down just enough for you to savor a warm, golden slice fresh from the oven.

Greek Yogurt Banana Bread adds a nourishing, creamy twist to this beloved classic. This version is a reflection of how comfort food can still be good for you—moist, flavorful, yet packed with protein and made without refined sugar. It’s the kind of recipe you’ll want to keep close all year long. Whether you’re meal-prepping breakfast, looking for an afternoon snack, or welcoming guests with something wholesome yet indulgent, this banana bread fits right in.

In our home, it’s the official go-to when we have overripe bananas begging to be used, and every time we slice into the loaf, it’s a reminder that even the simplest things can feel like a warm hug.

Why You’ll Love This Recipe

• Extra Moist Without Oil: The creamy Greek yogurt replaces oil, keeping the loaf wonderfully moist and tender.
• Naturally Sweetened: With maple syrup or honey and ripe bananas, there’s no need for processed sugars.
• Protein-Packed Goodness: Greek yogurt delivers an added protein boost, keeping you fuller longer.
• Quick and Easy to Make: No fancy tools, no complicated steps—just mix, pour, and bake.
• Customizable: Add in chocolate chips, chopped nuts, or even a swirl of nut butter to make it your own.

INGREDIENTS YOU’LL NEED

• 2 ripe bananas (about 7 oz / 200 g)
• ⅔ cup (180 g) plain Greek yogurt (2% or higher)
• 1 large egg
• ⅓ cup (80 ml) maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ⅙ teaspoon salt
• 1½ cups (150 g) oat flour
• ½ cup (50 g) almond flour (or use all oat flour)
• 2 teaspoons baking powder
• ¼ cup (40 g) chocolate chips (optional)

HOW TO MAKE GREEK YOGURT BANANA BREAD

STEP-BY-STEP INSTRUCTIONS

Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (180°C). Line a standard 8×4 or 9×5-inch loaf pan with parchment paper or lightly grease it. This ensures easy removal later and gives the bread its lovely, clean edges.

Step 2: Mash the Bananas
In a large bowl, mash your bananas until no lumps remain. Use a fork or a potato masher—whatever gets the job done. The riper the bananas, the sweeter and softer your bread will be.

Step 3: Stir in the Wet Ingredients
To the mashed bananas, add the Greek yogurt, egg, maple syrup (or honey), vanilla extract, cinnamon, and salt. Whisk everything together until smooth and creamy.

Step 4: Mix in the Dry Ingredients
Fold in the oat flour, almond flour, and baking powder. Stir just until combined—don’t overmix. If you’re adding chocolate chips or chopped nuts, this is the time to gently fold them in.

Step 5: Bake Until Golden and Set
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Step 6: Cool and Slice
Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Give it time to rest—slicing too early can make it crumbly. Once cool, slice and enjoy a perfectly moist piece of Greek Yogurt Banana Bread.

HELPFUL TIPS

• Choose Extra-Ripe Bananas: Look for bananas with brown spots and soft flesh—they provide natural sweetness and rich banana flavor.
• Make Your Own Oat Flour: Simply blend rolled oats in a high-speed blender until they reach a flour-like texture.
• Let It Cool Completely: This bread sets as it cools. Resist the urge to cut it straight out of the oven.
• Add Your Twist: Want a little crunch? Fold in walnuts or pecans. Craving dessert vibes? Add dark chocolate chips.

DETAILS

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 45 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES

This banana bread is delicious served as-is or lightly toasted with a spread of almond butter. It also makes a fantastic base for banana bread French toast the next morning!

NUTRITIONAL INFORMATION (PER SLICE, APPROX.)

• Calories: 130
• Protein: 6 g
• Carbohydrates: 22 g
• Fat: 4 g
• Fiber: 2 g
• Sugar: 8 g

FREQUENTLY ASKED QUESTIONS

Can I make this banana bread gluten-free?
Yes, just ensure you’re using certified gluten-free oat flour.

Can I use flavored Greek yogurt?
You can, but plain is recommended to keep the sugar content low and the banana flavor forward.

Can I make this egg-free?
Absolutely! Try using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested).

What can I use instead of maple syrup?
Honey works well, or for a lower-sugar option, use mashed dates or a few tablespoons of unsweetened applesauce.

STORAGE INSTRUCTIONS

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 5 days. Warm slices slightly before serving.
• Freezer: Slice, wrap, and freeze for up to 3 months. Reheat in the microwave or toaster oven.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Classic Cinnamon Swirl Banana Bread
• Salted Caramel Banana Bread – Moist, Sweet & Irresistibly Gooey!
• Moist Banana Bread with Sour Cream: The Ultimate Comfort Bake

CONCLUSION

Greek Yogurt Banana Bread is more than just a quick bake—it’s a reminder of how simple ingredients can create something deeply satisfying and nourishing. Whether you’re sharing it with friends over coffee or enjoying a quiet moment alone, each bite offers warmth, comfort, and just the right touch of sweetness.

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