Greek Yogurt Banana Bread is rich, sweet, and tender—perfect plain or loaded with your favorite mix-ins.
Author’s Notes
The Secret’s in the Yogurt!
I’ve got a few banana bread recipes on my site, but this Greek Yogurt Banana Bread? It’s in a league of its own. The Greek yogurt gives it this incredible tender and rich texture that makes every bite feel like a treat.
This is the one I reach for when I want banana bread that’s no-fail, super flavorful, and basically guaranteed to disappear fast.
You don’t need any wild ingredients—just some ripe bananas and a few pantry staples. Add chocolate chips, nuts, or leave it plain—it’s a win every single time!
P.S. You’ve got to try these Healthy Banana Muffins next!
Greek Yogurt Banana Bread Ingredients
The full recipe is below, but here are a few quick notes:
- Bananas: Use very ripe ones with brown spots for the best flavor and sweetness.
- Greek yogurt: Use a thick, full-fat kind. I love Greek God’s honey vanilla best!
- Coconut oil: Melt before measuring for accuracy. Let it cool slightly before mixing it in.
- Light brown sugar: Make sure it’s soft and fresh so it mixes in smoothly.
- Oat flour: Adds a soft, nutty flavor. Blend oats in a blender until they turn into flour.
Quick Tip
Use the right loaf pan! This 8.5 x 4.5-inch pan is my favorite!
How To Make Greek Yogurt Banana Bread (Expert Tips)
- Don’t overmix: Stir just until combined—overmixing makes the bread dense.
- Mash bananas well: Use an electric hand mixer to get them smooth, like applesauce.
- Use ripe bananas: The more brown spots, the sweeter the bread will be!
- Add-ins: Mix 3/4 up to 1 cup chocolate chips or nuts into the batter if you’d like
- Grease + flour: Spray and dust the pan with flour so the loaf doesn’t stick.
- Cool before removing: Let it sit 10 minutes in the pan, then lift out to a cooling rack.
How to Know When Greek Yogurt Banana Bread Is Done
- Toothpick in the center: It’s done if it comes out clean or with a few moist crumbs.
- Golden top: The top should be golden brown with light cracks.
- Pulling from edges: The bread will start to pull away from the sides of the pan.
Quick Tip
Need ripe bananas fast? Bake unpeeled bananas at 325°F for 15 minutes, flipping halfway so the skins turn black. Let cool, then peel and mash. They’ll taste very similar to overripe bananas.
Storage
Make Ahead And Storage Instructions
- Room temp: Store covered for 1–2 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freeze: Wrap slices tightly and freeze for up to 3 months. Thaw at room temp or microwave for 15–20 seconds.
More Banana Recipes:
Desserts
Chocolate Banana Muffins
Desserts
Healthy Banana Muffins
Snacks
Banana Bites (2 Ways!)
Beverages
Easy Banana Smoothie
Greek Yogurt Banana Bread
Equipment
Ingredients
- 1 cup mashed banana 2 to 3 very ripe bananas
- 1/2 cup vanilla Greek yogurt
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 5 tablespoons coconut oil melted
- 2 tablespoons honey
- 1/2 cup light brown sugar lightly packed
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/3 cup oat flour blend old-fashioned or quick oats
Instructions
- Preheat oven to 350°F. Grease and flour an 8.5 x 4.5-inch bread pan; set aside.
- Peel bananas and beat with electric hand mixers in a large bowl until smooth and to applesauce consistency. Measure out 1 cup and level off the top.
- Add a heaping ⅓ cup oats to a high-powered blender and blend until fine. Measure out a leveled ⅓ cup.
- Make sure all wet ingredients are at room temperature to prevent clumping. In a large bowl, whisk together mashed banana, Greek yogurt, egg, vanilla, melted (but not hot) coconut oil, honey, and brown sugar until smooth.
- Add baking soda, salt, cinnamon, cornstarch, and oat flour right on top of the wet mixture and whisk until combined. Add in the flour, then switch to electric hand mixers and beat just until combined—don’t overmix.
- Pour batter into prepared pan. For a sweet crust, sprinkle 2 tablespoons brown sugar on top (optional). Bake for 45–60 minutes, or until a fork inserted in the center comes out clean or the bread pulls away from the edges. Tent with foil if the top browns too quickly.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it twice but it doesn’t rise. What could be the problem?😓
Did you change the recipe at all? Is your baking soda fresh?
Can I sub almond flour for oat flour, I Can’t have oats
The two aren’t a perfect substitution unfortunately
This looks so yummy, and the ingredients are what I was going for. I was thinking about making muffins prior to stumbling upon this recipe … Could I do this as muffins instead, and if so, would you say liners or no?
Thanks!
I’d try this recipe instead 🙂 https://www.chelseasmessyapron.com/healthy-banana-oat-muffins/
Hi Chelsea, have you ever tried making this with a gluten free flour blend instead of white whole wheat flour?
I haven’t yet, sorry Lindsey!
I’m confused by the first ingredient. Is it supposed to be 2/3 cup banana? or 2 to 3 cups banana? And if so, 2-3 cups is a bit vague. The list says bananas, plural… then it says (~1). I’m interested to make it but want to understand the ingredients first! Thanks!
Thank you for bringing that to my attention; it looks like the recipe formatting got off a little. It’s fixed; enjoy! 🙂
Could plain regular (not Greek yogurt) work instead of the Greek yogurt or would that just be a runny mess? Thanks in advance!?
Unfortunately not; the Greek yogurt is a lot thicker and more substantial!
Made this banana bread today. It is abosoluely delicious!! Will definitely make it again. Thank you 🙂
So happy to hear this was a hit! Thanks for the comment Jayne! 🙂