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Super Moist, Protein-Packed Greek Yogurt Banana Bread

A loaf of moist greek yogurt banana bread, partially sliced, showing its tender crumb and dark, caramelized top.
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Make this easy Greek yogurt banana bread for a moist, tender loaf that uses yogurt instead of butter for a healthier, high-protein breakfast bread.

Ingredients

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  • 3 large overripe bananas, mashed
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup melted coconut oil or vegetable oil
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, combine the mashed bananas, Greek yogurt, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until just combined.
  3. Pour in the melted oil and stir until incorporated. Do not overmix.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula until you see no more streaks of flour. A few small lumps are fine; mixing too much develops gluten and makes the bread tough.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture.
  • For a fluffier texture, gently fold in 1/2 cup of chocolate chips or chopped walnuts with the dry ingredients.
  • If your loaf starts browning too quickly, loosely tent it with aluminum foil for the last 15 minutes of baking.

Nutrition

Find it online: https://cookingbyjade.com/greek-yogurt-banana-bread-recipe-moist/