Description

This Greek Yogurt Banana Bread is a moist, flavorful, and healthier twist on classic banana bread. Incorporating Greek yogurt adds protein and moisture, while the spices of cinnamon and nutmeg provide warmth and depth. Perfect for breakfast, snack, or dessert, this loaf is easy to prepare and optionally includes nuts for extra texture.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

Wet Ingredients

½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 medium)
¾ cup plain Greek yogurt (non-fat, low-fat, or full-fat all work)

Optional

½ cup chopped walnuts or pecans

Instructions

Whisk the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugar: In a large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-5 minutes on medium speed.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Add Mashed Bananas: Mash the ripe bananas until mostly smooth in a separate bowl. Add them to the butter and sugar mixture, mixing until just combined.
Add Greek Yogurt: Stir in the Greek yogurt carefully until just combined, taking care not to overmix.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with Greek yogurt if needed, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
Add Nuts (Optional): Fold in chopped walnuts or pecans if desired to add crunch and flavor.
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
Prepare the Pan: Grease and flour a 9×5 inch loaf pan to prevent sticking.
Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top.
Bake: Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
Tent with Foil (Optional): If the bread’s top is browning too quickly, tent it loosely with aluminum foil during the last 15 to 20 minutes of baking for even browning.
Cool in Pan: Allow the bread to cool in the pan for 10-15 minutes to set.
Cool Completely: Remove the bread from the pan and cool completely on a wire rack before slicing and serving to ensure the best texture.

Notes

Use ripe bananas with spots for the best natural sweetness and flavor.
You can substitute walnuts with pecans or omit nuts if allergic or undesired.
Overmixing the batter can lead to dense banana bread, so mix just until combined.
Greek yogurt adds moisture and protein; non-fat, low-fat, or full-fat all yield good results.
Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing the banana bread slices individually allows convenient thawing for later consumption.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: Greek yogurt banana bread, healthy banana bread, moist banana bread, banana bread recipe, easy banana bread, wholesome snack, homemade bread