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When you crave a slice of classic banana bread and only banana bread will do, look no further than this Greek yogurt banana bread! With just the right amount of richness and sweetness, there’s a reason classic recipes are always in style.

Greek Yogurt Banana Bread
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The Best Greek Yogurt Banana Bread

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

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

Bake – Bake this loaf for 50 to 55 minutes, or until bread is golden and springs back to the touch. A tester should come out clean or with a few crumbs attached. Let the bread cool in the loaf pan for 15 minutes, then carefully remove bread from pan and cool completely on a wire rack.

Serve – Studded with chopped pecans (or walnuts if you prefer!), my dream breakfast is a warm slice of banana bread topped with butter and a drizzle of honey. Enjoy!

Greek Yogurt Banana Bread

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Greek Yogurt Banana Bread

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 butter and honey for the best breakfast!


Ingredients

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed ripe banana
  • 3/4 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans (or walnuts)

Topping

  • 1 Tbsp Turbinado (raw sugar)

Instructions

  1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
  2. For the 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 for 50 to 52 minutes, until bread is golden and springs back to the touch (if desired, tent with foil after 30 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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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13 Comments

  1. This recipe turned out amazing. I used walnuts instead of pecans and the liquid from a can of chickpeas because I didn’t have eggs. I also added a sprinkle of cinnamon and chocolate chips to make it extra decadent. Best banana bread I’ve ever made!






  2. Hi, Laura.

    Made this too and my family loved it! 🙂 Would like to know if it’s ok to double the recipe and have the same result.

    Thanks for sharing. 😉

    Espie