About this recipe
We all buy bananas with the best intentions, only to watch them turn completely black on the counter. Instead of throwing them away, mash them up for this insanely soft banana bread. Using plain or Greek yogurt instead of relying entirely on oil or butter is the secret here. It gives the loaf a tender, fluffy crumb without making it feel heavy or greasy. Plus, you only need one bowl and a whisk to pull the batter together, and it's ready in about 70 minutes.
Why You'll Love This Recipe
It uses up those completely black bananas sitting on your counter.
The yogurt keeps the crumb ridiculously soft for days.
You only need one mixing bowl, which means barely any dishes to wash.
Ingredients
Wet ingredients
- 3 large ripe bananas (mashed, about 1 1/4 cups)
- 1/2 cup plain yogurt (Greek yogurt or regular yogurt)
- 1/2 cup brown sugar (packed)
- 1/4 cup neutral oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp kosher salt
Optional mix-ins
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
Ingredient Notes
Bananas
They need to be heavily speckled or completely brown. The blacker the skin, the sweeter and more flavorful your bread will be.
Yogurt
Full-fat Greek yogurt or regular plain yogurt both work perfectly. Just avoid non-fat versions so the loaf doesn't dry out.
Equipment
9x5-inch loaf pan
large mixing bowl
whisk
silicone spatula
measuring cups
Instructions
Prep the pan
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little butter or cooking spray, or line it with a sling of parchment paper so you can easily pull the bread out later.
Mash the bananas
Toss your peeled bananas into a large mixing bowl and mash them aggressively with a fork. You want them mostly smooth, but leaving a few small chunks of banana adds great texture to the final loaf.
Mix the wet ingredients
Pour the yogurt, packed brown sugar, oil, eggs, and vanilla extract right over the mashed bananas. Grab a whisk and beat everything together until the mixture is completely smooth and cohesive.
Add the dry ingredients
Dump the flour, baking soda, cinnamon, and salt directly into the wet ingredients. Switch to a silicone spatula and gently fold the batter just until the flour disappears—do not overmix, or your bread will turn out tough and rubbery.
Bake the loaf
Fold in your walnuts or chocolate chips if you're using them, then scrape the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes. You'll know it's done when a toothpick inserted right into the center comes out clean or with a few moist crumbs clinging to it.
Cool and slice
Let the banana bread sit in the hot pan for 10 to 15 minutes before touching it. Carefully lift it out and transfer it to a wire rack to cool completely before you even think about slicing into it.
Common Mistakes to Avoid
Overmixing the batter
The second you stop seeing dry streaks of flour, drop the spatula. Overworking the gluten makes the bread dense and gummy.
Slicing while hot
I know it smells amazing, but slicing hot banana bread turns the inside to mush. Let it cool on a rack first.
Tips
- If your bananas aren't ripe enough, roast them in their skins at 300°F for 15 minutes until they turn black and soft.
- Check the loaf at the 40-minute mark. If the top is getting too dark, loosely tent a piece of foil over the pan.
- Use a metal loaf pan instead of glass because metal conducts heat faster and gives you a much better crust.
Variations
Double Chocolate
Swap out 1/4 cup of the flour for cocoa powder and throw in a hefty handful of dark chocolate chips.
Cinnamon Crunch
Mix a little brown sugar and cinnamon together and sprinkle it over the top of the batter before baking for a crunchy crust.
Substitutions
- If you don't have yogurt on hand, sour cream is a flawless 1:1 substitute.
- You can use melted unsalted butter instead of neutral oil for a richer, more buttery flavor profile.
- Swap the brown sugar for coconut sugar or regular white sugar if that is all you have.
What to Serve With It
Toast a thick slice in a skillet with a pat of butter until the edges get crispy.
Smear it with peanut butter or almond butter for a quick, filling breakfast.
Make Ahead
Mash bananas early
You can mash your overripe bananas and keep them in an airtight container in the fridge for up to two days before baking.
Storage
Room temperature
Wrap the completely cooled loaf tightly in plastic wrap or keep it in an airtight container for up to 3 days.
Refrigerator
If your kitchen runs hot or humid, toss it in the fridge so it doesn't mold. It lasts about 5 days chilled.
Freezer
Slice the bread, wrap individual pieces in parchment paper, and freeze them in a zip-top bag for up to 3 months. Just pull a slice out to thaw on the counter whenever you want one.
Recipe Notes
The exact baking time always varies based on your oven and your specific loaf pan. Start checking at 50 minutes.
Nutrition
- Serving Size
- 1 slice
- Calories
- 225
- Protein
- 5g
- Carbohydrates
- 34g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 15g
- Sodium
- 245mg
FAQ
Can I use Greek yogurt in banana bread?
Yeah, Greek yogurt is actually my favorite thing to use here. It reacts with the baking soda to give the loaf a really nice lift, and the slight acidity balances out the sweet bananas perfectly.
Can I make this banana bread without eggs?
You can try swapping them for flax eggs, but honestly, the texture won't be exactly the same. It usually comes out a bit denser and more delicate.
Why is my banana bread gummy?
Usually, a gummy loaf means you went a little too wild stirring the batter. You only want to fold the wet and dry ingredients until they just barely come together. Cutting into the bread while it's still piping hot will also make the center weirdly gummy.
Recipe Card
Banana Bread Recipe with Yogurt
A soft, moist banana bread made with overripe bananas, plain yogurt, and everyday pantry staples.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 10
- Category
- Breakfast Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Wet ingredients
- 3 large ripe bananas (mashed, about 1 1/4 cups)
- 1/2 cup plain yogurt (Greek yogurt or regular yogurt)
- 1/2 cup brown sugar (packed)
- 1/4 cup neutral oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp kosher salt
Optional mix-ins
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Prep the pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little butter or cooking spray, or line it with a sling of parchment paper so you can easily pull the bread out later.
- Mash the bananas: Toss your peeled bananas into a large mixing bowl and mash them aggressively with a fork. You want them mostly smooth, but leaving a few small chunks of banana adds great texture to the final loaf.
- Mix the wet ingredients: Pour the yogurt, packed brown sugar, oil, eggs, and vanilla extract right over the mashed bananas. Grab a whisk and beat everything together until the mixture is completely smooth and cohesive.
- Add the dry ingredients: Dump the flour, baking soda, cinnamon, and salt directly into the wet ingredients. Switch to a silicone spatula and gently fold the batter just until the flour disappears—do not overmix, or your bread will turn out tough and rubbery.
- Bake the loaf: Fold in your walnuts or chocolate chips if you're using them, then scrape the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes. You'll know it's done when a toothpick inserted right into the center comes out clean or with a few moist crumbs clinging to it.
- Cool and slice: Let the banana bread sit in the hot pan for 10 to 15 minutes before touching it. Carefully lift it out and transfer it to a wire rack to cool completely before you even think about slicing into it.
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