Easy Greek Yogurt Banana Bread

The smell of warm banana bread wafting through the kitchen is a comforting sensation that makes any house feel like home. This Easy Greek Yogurt Banana Bread is a delightful blend of moistness and flavor, taking just about an hour to prepare and bake. The addition of Greek yogurt creates a wonderfully tender crumb while keeping the bread deliciously rich and satisfying.

This recipe is perfect for anyone looking for a quick and delicious way to use up overripe bananas. It’s an excellent choice for breakfast, snacks, or even as a dessert after dinner. You can also make it ahead of time; just store it in an airtight container for up to four days, or freeze it for up to two months to enjoy later.

Why You’ll Love This Recipe

• It’s incredibly moist and tender thanks to the Greek yogurt.
• You’ll only need one bowl to mix everything together, making cleanup a breeze.
• The spices add a warm, inviting flavor that everyone will love.
• It’s simple enough for novice bakers yet feels special enough for gatherings.

What You’ll Need

Gather the following ingredients to create this delicious banana bread:

For the Bread

• 2¼ cups all-purpose flour
• 2¼ teaspoons baking powder
• ½ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ teaspoon salt
• 1⅓ cups mashed banana (about 3 medium bananas)
• 2 large eggs
• ¼ cup brown sugar
• ¼ cup honey
• ⅓ cup oil (olive oil or canola oil preferred)
• ¾ cup Greek yogurt (full fat or reduced fat)

Use overripe bananas for the best flavor and moisture.

Substitutions & Swaps

• Use maple syrup instead of honey
• Replace oil with melted butter or coconut oil
• Swap brown sugar for coconut sugar
• Use dairy-free yogurt for a vegan option

How to Make It

Follow these simple steps to bake your banana bread perfectly.

1. Preheat

Preheat the oven to 350F/180C (regular oven) or 340F/170C (fan oven) and prepare your loaf pan. Line a 9×5 inch loaf pan with baking paper.

2. Combine Dry Ingredients

In a large mixing bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and spices.

3. Mix Wet Ingredients

In a separate medium-sized bowl or jug, mix the wet ingredients: mashed banana, whisked eggs, brown sugar, honey, oil, and Greek yogurt until well combined.

4. Combine Mixtures

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or silicon spatula just until everything is mixed; a few lumps are okay, so avoid overmixing.

5. Transfer to Pan

Scrape the mixture into the prepared loaf pan and smooth the top evenly.

6. Bake

Bake in the preheated oven for about 50 minutes. Check for doneness starting at 40 minutes with a skewer—it should come out clean but a few sticky bits are fine. If the top browns too quickly, loosely tent it with aluminum foil.

7. Cool

Transfer the loaf to a wire cooling rack. Allow it to cool slightly before slicing. Enjoy it warm or cold!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for up to 2 months.
Reheat: Microwave for about 15-20 seconds or warm in the oven.

Tips for Best Results

• Use very ripe bananas for the sweetest flavor.
• Ensure all ingredients are at room temperature for better mixing.
• Let the bread cool completely before slicing for cleaner pieces.
• Consider adding walnuts or chocolate chips for extra texture and flavor.

Serving Suggestions

• Serve warm with a pat of butter or nut butter.
• Pair with your morning coffee for a perfect breakfast.
• Enjoy as a dessert with a scoop of vanilla ice cream.