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The Ultimate Moist Greek Yogurt Banana Bread: Protein-Packed and Easy

A golden-brown loaf of greek yogurt banana bread, partially sliced on a white plate.
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Make the most moist and tender banana bread using Greek yogurt for an easy, protein-rich loaf perfect for breakfast or snacks. This recipe stays fresh for days.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 very ripe large bananas, mashed (about 1 1/2 cups)
  • 1/2 cup plain Greek yogurt (full-fat or 2% recommended for moisture)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup melted unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, combine the mashed bananas, Greek yogurt, brown sugar, and granulated sugar. Mix them well until just combined.
  4. Add the egg and vanilla extract to the banana mixture. Whisk until smooth.
  5. Pour the melted butter into the wet ingredients and mix until incorporated.
  6. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable for a tender crumb.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  9. Let the banana bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas; this provides natural sweetness and moisture, reducing the need for extra sugar.
  • Greek yogurt replaces much of the oil often found in traditional recipes, boosting protein and keeping the crumb soft.
  • For an extra boost, you can fold in 1/2 cup of chopped walnuts or chocolate chips during the final mixing step.
  • This loaf stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://daisyrecipe.com/greek-yogurt-banana-bread/