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The Ultimate Moist and Healthy Greek Yogurt Banana Bread (Easy Recipe with Protein Boost)

Two thick slices of moist greek yogurt banana bread showing a tender crumb with visible banana flecks.
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You can bake the most moist and tender banana bread using Greek yogurt for a protein boost. This easy recipe is perfect for a satisfying breakfast or snack and stays fresh for days.

Ingredients

Scale
  • 3 very ripe medium bananas, mashed
  • 1 cup plain Greek yogurt, full-fat or 2%
  • 1/2 cup melted unsalted butter or coconut oil
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or chocolate chips (optional)

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 large bowl, mash the ripe bananas until mostly smooth. You can leave a few small lumps for texture.
  3. Stir the Greek yogurt, melted butter (or oil), brown sugar, eggs, and vanilla extract into the mashed bananas until just combined. This is where the moistness starts!
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until you see no more streaks of dry flour. Do not overmix; a few small lumps are fine.
  6. If using, fold in the walnuts or chocolate chips.
  7. Pour the batter evenly into your prepared loaf pan.
  8. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • To make this a low oil banana bread, you can substitute the melted butter with an equal amount of applesauce, though the texture will be slightly different.
  • This protein banana bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil before freezing for up to three months.
  • If you want an extra soft texture, let the batter rest for 10 minutes before baking.

Nutrition

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