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Greek Yogurt Banana Bread Recipe | Moist Healthy Banana Bread from Scratch

This moist, tender banana bread uses Greek yogurt and ripe bananas for natural sweetness and lasting freshness. It mixes in one bowl and bakes into a light, flavorful loaf perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices

Ingredients
  

Ingredients

  • 3 large very ripe bananas, mashed (about 1 1/3 cups)
  • 3/4 cup plain Greek yogurt (2% or whole)
  • 1/3 cup neutral oil (avocado, grapeseed, or light olive)
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups all-purpose flour (or 1 1/2 cups all-purpose + 1/4 cup whole wheat)
  • 1/2 cup light brown sugar, packed (or coconut sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 to 1 1/2 teaspoons ground cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup dark chocolate chips (optional)
  • 2 tablespoons flaxseed meal or chia seeds (optional)

Instructions
 

Instructions

  • Grease a 9x5-inch loaf pan and line it with a parchment sling, then preheat the oven to 350°F (175°C).
  • Mash the bananas in a large bowl until mostly smooth with a few small lumps.
  • Whisk in the Greek yogurt, oil, eggs, and vanilla until the mixture is smooth and well combined.
  • Add the flour, brown sugar, baking soda, baking powder, salt, and cinnamon to the bowl, gently stir to moisten, then fold just until no dry streaks remain without overmixing.
  • Fold in any optional add-ins such as nuts, chocolate chips, or seeds if using.
  • Scrape the batter into the prepared pan, smooth the top, and optionally run a thin line of oil down the center for a controlled split.
  • Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean or with a few moist crumbs, tenting with foil if the top browns too quickly.
  • Cool in the pan for 10 to 15 minutes, then lift the loaf out and cool on a rack for at least 1 hour before slicing.

Notes

Use very ripe, speckled bananas for best sweetness and moisture. Whole milk Greek yogurt yields extra richness; 2% also works well. Measure flour by fluffing, spooning, and leveling to avoid a dense loaf. Start checking doneness at 50 minutes. For muffins, divide into a 12-cup tin and bake at 350°F for 18–22 minutes. Store airtight at room temperature for 2–3 days, refrigerate up to 5 days, or freeze up to 3 months.