About this recipe
This Banana Bread Recipe with Yogurt is soft, moist, and easy to make with ripe bananas and everyday ingredients. Yogurt gives the loaf a tender crumb without making it heavy, so it works well for breakfast, snacks, lunch boxes, or a simple homemade treat.
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)
Equipment
Loaf Pan
Mixing Bowl
Whisk
Spatula
Measuring Cups
Instructions
- 1
Prep the pan
Preheat the oven to 350°F / 175°C. Grease a 9x5-inch loaf pan or line it with parchment paper.
- 2
Mash the bananas
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small banana pieces left for texture.
- 3
Mix the wet ingredients
Whisk the yogurt, brown sugar, oil, eggs, and vanilla into the mashed bananas until the mixture is smooth and combined.
- 4
Add the dry ingredients
Add the flour, baking soda, cinnamon if using, and salt. Fold gently with a spatula until just combined. Do not overmix.
- 5
Bake the loaf
Fold in walnuts or chocolate chips if using, then spread the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- 6
Cool and slice
Let the banana bread cool in the pan for 10 to 15 minutes, then transfer it to a rack to cool before slicing.
Tips
- Use very ripe bananas: Bananas with plenty of brown spots give the bread more sweetness, moisture, and banana flavor.
- Do not overmix: Fold the flour in gently and stop as soon as the batter comes together so the loaf stays tender.
- Check the center: Banana bread can look done on top before the middle is fully baked, so test the center with a toothpick.
Substitutions
- Use Greek yogurt: Greek yogurt makes the loaf slightly richer and thicker. Regular plain yogurt also works well.
- Use melted butter: Melted butter can replace the oil for a more buttery flavor.
- Make it sweeter: Add 2 to 3 tablespoons extra brown sugar or a handful of chocolate chips if you like a sweeter banana bread.
Storage
Room temperature
Store cooled banana bread wrapped or in an airtight container at room temperature for up to 3 days. Refrigerator: Refrigerate for up to 5 days if your kitchen is warm or humid. Freezer: Freeze slices in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently before serving.
Nutrition
- Serving Size
- Calories
- 225
- Protein
- 5g
- Carbohydrates
- 34g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 15g
- Sodium
- 245mg
FAQ
Can I use Greek yogurt in banana bread?
Yes. Greek yogurt works very well and helps make the banana bread moist with a tender crumb.
Can I make this banana bread without eggs?
You can try using flax eggs, but the loaf may be slightly denser and more delicate.
Why is my banana bread gummy?
Gummy banana bread is often caused by overmixing the batter or slicing the loaf before it has cooled enough.
Recipe Card
Banana Bread Recipe with Yogurt
A moist and tender banana bread made with ripe bananas, yogurt, and simple pantry ingredients.
- 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 the oven to 350°F / 175°C. Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small banana pieces left for texture.
- Mix the wet ingredients: Whisk the yogurt, brown sugar, oil, eggs, and vanilla into the mashed bananas until the mixture is smooth and combined.
- Add the dry ingredients: Add the flour, baking soda, cinnamon if using, and salt. Fold gently with a spatula until just combined. Do not overmix.
- Bake the loaf: Fold in walnuts or chocolate chips if using, then spread the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and slice: Let the banana bread cool in the pan for 10 to 15 minutes, then transfer it to a rack to cool before slicing.
