Greek Yogurt Banana Bread

There’s something comforting about the smell of banana bread baking in the oven: warm, sweet, and a little nostalgic. This version swaps in creamy vanilla Greek yogurt for some of the fat, which keeps the loaf tender and moist while adding a subtle tang that balances the sweetness. It’s an easy, everyday loaf that’s perfect for breakfast with a smear of nut butter, a late-afternoon snack with tea, or a portable treat for brunch guests.

Before we dive into the recipe, a quick note on bananas: for the best flavor and natural sweetness, aim for bananas that are very ripe—speckled with brown or almost fully brown. The riper they are, the more fragrant and flavorful your loaf will be. This recipe calls for 1 cup mashed banana, which usually comes from 2 to 3 very ripe bananas depending on their size.

Why this Greek Yogurt Banana Bread works

• Moisture without heaviness: Vanilla Greek yogurt adds creaminess and tenderness without making the loaf greasy.
• Balanced sweetness: A combination of honey and light brown sugar gives depth—honey lends floral sweetness while brown sugar brings a subtle caramel note.
• Structure and tenderness: A touch of cornstarch and oat flour, alongside all-purpose flour, keeps the crumb soft but stable.
• Easy to adapt: Swap in mix-ins like chopped nuts or dark chocolate chips, or fold in a handful of blueberries for a seasonal twist.

Ingredients

• 1 cup mashed banana (2 to 3 very ripe bananas)
• 1/2 cup vanilla Greek yogurt
• 1 large egg
• 1-1/2 teaspoons vanilla extract
• 5 tablespoons coconut oil, melted
• 2 tablespoons honey
• 1/2 cup light brown sugar, lightly packed
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/3 cup oat flour (blend old-fashioned or quick oats)

Equipment

• 9×5-inch loaf pan
• Mixing bowls (one large, one medium)
• Whisk and rubber spatula
• Measuring cups and spoons
• Fork or potato masher
• Cooling rack

Step-by-step instructions

Follow these directions exactly so the loaf turns out tender, well-risen, and perfectly flavored. The recipe order follows the ingredient list and uses each item at the appropriate step.

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with a little coconut oil or line it with parchment for easy removal.
2. In a medium bowl, mash the ripe bananas with a fork or potato masher until you have 1 cup of mashed banana. A few small lumps are okay—smoothness is not required.
3. To the mashed banana, add 1/2 cup vanilla Greek yogurt, 1 large egg, and 1-1/2 teaspoons vanilla extract. Whisk the wet ingredients together until well combined and slightly smooth.
4. Pour in 5 tablespoons melted coconut oil, then add 2 tablespoons honey and 1/2 cup light brown sugar (lightly packed). Whisk again until the sugar is mostly dissolved and the mixture looks cohesive. A few tiny sugar granules are fine.
5. In a separate large bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1 tablespoon cornstarch, 1/3 cup oat flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon cinnamon. Whisking helps distribute the baking soda and cinnamon evenly through the flour mixture.
6. Pour the wet banana mixture into the bowl with the dry ingredients. Using a rubber spatula, fold the wet and dry components together gently until just combined. Do not overmix—stop as soon as you no longer see streaks of flour. The batter should be thick but spoonable.
7. Transfer the batter into the prepared loaf pan and smooth the top with the spatula. If you like, sprinkle a pinch of cinnamon or a few oats on top for a rustic finish.
8. Bake the loaf in the preheated oven for about 50 to 60 minutes. Start checking at 50 minutes: a toothpick inserted into the center should come out with a few moist crumbs but not wet batter. If the top browns too quickly, loosely tent the loaf with foil for the remaining bake time.
9. When the toothpick comes out cleanish and the edges have pulled slightly away from the pan, remove the loaf from the oven. Let it cool in the pan for 10 to 15 minutes so it firms up, then run a knife around the edges and transfer the loaf to a cooling rack. Allow it to cool for at least 30 minutes before slicing for the best texture.
10. Slices store well in an airtight container at room temperature for 2 to 3 days. For longer storage, wrap slices individually and freeze up to 3 months; thaw at room temperature or warm gently in the toaster oven.

Troubleshooting & tips

• Batter too dense? Make sure your baking soda is fresh; if it’s old, the loaf may not rise well. Also, don’t overmix—overworking the batter develops gluten and yields a heavier crumb.
• Top browning too fast? Tent with foil after 25–30 minutes of baking to prevent excessive browning while the center finishes baking.
• Banana volume: If your mashed banana measures more than 1 cup, spoon out any excess to stick to the written amounts. Too much banana can make the loaf overly moist and dense.
• Oat flour substitution: If you don’t have oat flour on hand, make it by pulsing old-fashioned or quick oats in a blender until powdery. Measure after blending to get the correct 1/3 cup.
• Make-ahead: The batter can be made and refrigerated for up to 24 hours before baking; bring it back to room temperature and give a gentle stir before pouring into the pan.

Variations and add-ins

• Walnut banana bread: Fold in 1/2 cup chopped toasted walnuts for crunch and a nutty flavor.
• Chocolate chip: Stir in 1/2 cup dark chocolate chips for a sweet treat. Toss chips in a tablespoon of flour first to prevent sinking.
• Blueberry banana: Gently fold 3/4 cup fresh or frozen blueberries into the batter for a fruity twist.
• Spiced loaf: Increase cinnamon to 1-1/2 teaspoons and add 1/4 teaspoon ground nutmeg for a warming spice profile.

Serving suggestions

Serve slices warm or at room temperature. A smear of nut butter, a drizzle of extra honey, or a thin spread of cream cheese pairs beautifully. For a light breakfast, pair a slice with a bowl of yogurt and berries or a pot of strong coffee.

Why I love this recipe

This Greek Yogurt Banana Bread strikes a lovely balance between wholesome and indulgent. It’s not overly sweet, and the texture is tender with a slightly dense, satisfying crumb—exactly what you want in a banana loaf. The use of vanilla Greek yogurt gives it an extra-richer flavor and helps it stay moist for days. Plus, the ingredient list is approachable: common pantry items and a little time are all you need to produce a loaf that tastes like care and comfort.

Nutrition and portioning

Nutrition will vary depending on slice size and any add-ins like nuts or chocolate. As a general guide, slice the loaf into 10–12 pieces for reasonable portions. If you’re tracking calories or macros, consider removing the crust or opting for slightly smaller slices—this bread feels decadent but still fits easily into a balanced week of meals.

Final notes

This recipe is written to be forgiving and flexible, but following the ingredient amounts and steps will give you the best, most consistent results. Use ripe bananas, measure carefully, and be gentle when combining wet and dry ingredients. With a little patience while it bakes and cools, you’ll have a loaf that’s tender, flavorful, and full of banana goodness.

Happy baking—and enjoy that first warm slice.

Greek Yogurt Banana Bread

A moist, tender banana bread made with mashed ripe bananas and creamy vanilla Greek yogurt.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs

Servings: 10 thick slices of bread

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup mashed banana about 2 to 3 very ripe bananas, measured to equal 1 cup
• 1/2 cup vanilla Greek yogurt
• 1 large egg
• 1.5 teaspoons vanilla extract
• 5 tablespoons coconut oil melted, not hot
• 2 tablespoons honey
• 1/2 cup light brown sugar lightly packed
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/3 cup oat flour made by blending old-fashioned or quick oats
• 2 tablespoons brown sugar optional, for sprinkling on top

Equipment

• 8.5 x 4.5-inch loaf pan
• Mixing Bowls
• electric hand mixer
• Measuring cups and spoons
• Spatula
• Blender or food processor

Method

 

1. Preheat the oven to 350°F (175°C). Grease and lightly flour an 8.5 x 4.5-inch loaf pan and set aside.
2. Peel and mash 2 to 3 very ripe bananas with a mixer until smooth and applesauce-like, then measure 1 cup and set aside.
3. Place about a heaping 1/3 cup oats in a blender or food processor and blend until fine to make oat flour; measure a leveled 1/3 cup.
4. In a large bowl, whisk together the mashed banana, 1/2 cup vanilla Greek yogurt, 1 large egg, 1 1/2 teaspoons vanilla extract, 5 tablespoons melted (but not hot) coconut oil, 2 tablespoons honey, and 1/2 cup lightly packed light brown sugar until smooth.
5. Add 1 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1 tablespoon cornstarch, and the 1/3 cup oat flour on top of the wet mixture and whisk to combine.
6. Add 1 cup all-purpose flour and stir, then use an electric hand mixer briefly and beat just until combined; do not overmix.
7. Pour the batter into the prepared loaf pan. If desired, sprinkle 2 tablespoons brown sugar evenly over the top for a sweeter crust.
8. Bake for 45–60 minutes, until a fork or toothpick inserted in the center comes out clean or the bread pulls away from the edges; if the top browns too quickly, tent loosely with foil.
9. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool before slicing.

Notes

• Measure the mashed banana after mashing for accuracy.
• Make oat flour by blending oats until fine.
• Melt coconut oil but allow it to cool slightly to avoid cooking the egg.
• Do not overmix once the flour is added to keep the bread tender.
• Optional: sprinkle brown sugar on top for a sweeter crust.