Greek Yogurt Banana Bread

When you crave a slice of classic banana bread and only banana bread will do, this Greek yogurt banana bread is the one to bake! Perfectly moist and tender with just the right amount of richness and sweetness, there’s a reason classic recipes are always in style. Recipe yields 1 loaf.

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Ripe bananas, melted butter, and a generous splash of vanilla give this loaf the classic flavor you expect from banana bread.

Greek yogurt lightens up the recipe and ensures a beautifully soft and tender crumb. Use room temperature Greek yogurt for the best results.

Studded with chopped pecans (or walnuts if you prefer!), serve with a side of whipped honey butter for the best breakfast!

Love baking with bananas? Try my sour cream banana bread or banana bread muffin recipe next!

More favorite banana bread recipes:

• Chocolate Chip Banana Bread
• Mocha Banana Bread
• Toffee Banana Bread

Moist Greek Yogurt Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf, 12 slices
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Greek yogurt banana bread is the BEST classic banana bread recipe! Studded with chopped pecans, enjoy with whipped honey butter for the best breakfast!

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Ingredients

• 1 1/2 cups (210 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 tsp (5 g) baking powder
• 1 tsp (6 g) baking soda
• 1/2 tsp (3 g) salt
• 1 cup (240 g) mashed ripe banana
• 3/4 cup (180 g) plain Greek yogurt, at room temperature
• 1/4 cup (56 g) unsalted butter, melted and slightly cooled
• 1 large egg (50 g), lightly beaten, at room temperature
• 1 1/2 tsp (6 g) vanilla extract
• 1/2 cup (60 g) chopped pecans (or walnuts)

Topping

• 1 Tbsp (12 g) turbinado or raw sugar

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Instructions

1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
2. Make banana bread: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Fold in pecans.
3. Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles, and sprinkle turbinado sugar over batter.
4. Bake banana bread for 50 to 52 minutes, until bread is golden and springs back to the touch (if desired, tent with foil after 40 minutes of baking time to prevent over-browning). Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely.
5. Store banana bread tightly wrapped in foil for 1 to 2 days, or refrigerate for up to 4 days (reheat in the oven before serving for the best texture).

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Notes

Freeze banana bread: Cool bread completely on a wire rack, then place on a parchment-lined baking sheet and freeze flat for 1 hour. After 1 hour, wrap the bread well with a layer of plastic wrap and a layer of foil (or place in a freezer bag). Freeze banana bread for up to 2 months. Defrost in the refrigerator or at room temperature (still wrapped to prevent condensation from forming).

To freeze banana bread slices, use a serrated knife to slice the bread and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months.