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.
My daughter and I had a wonderful time making this bread this morning! It felt good to teach that healthy alternatives can create just as wonderful a bread, if not better!! It is so moist and flavorful. We did add a few chopped walnuts to the brown sugar crust for crunch and texture. Thanks Chelsea for this and all your delectable recipes!!
That is so wonderful to hear you both had such a great experience with this bread. I’m so thrilled it was well enjoyed!! And the walnut addition sounds delicious! Thanks for the comment Amy 🙂
This is great recipe. Can I use canola /olive oil instead of coconut? I don’t have coconut oil?
I love this recipe. Made my whole house smell good. I am always looking for ways to make food healthier. My husband & 4 boys tore thru this bread and requested more. Excellent recipe. Thank you for sharing.
Thank you so much Elizabeth! I’m so thrilled it was a hit and requested make-again 🙂
Is there a way to use plain greek yogurt?? Ha im poor and don’t want to buy more. Like could I maybe just add more sugar or something? Or is that too risky?
Plain will work fine, I just prefer the flavor of vanilla 🙂 I’d just add a teaspoon more of vanilla! Enjoy!
My husband’s favorite banana bread is the one with cinnamon sugar smothered throughout (yum!) and I was about to make it but decided to try to find a recipe I’d feel good about my little girl eating, and came across your recipe! My whole family loved it — and I couldn’t believe my husband enjoyed it!
I’m so thrilled to hear your whole family (even your husband!) enjoyed this bread! 🙂 Thanks for the comment Caitlin!
Also I used buckwheat instead of oat flour and wholewheat flour mixed with spelt flour. It is perfect! You know the recipe is good when the uncooked batter is good enough to eat with a spoon.
This recipe is fantastic, definitely will be my go-to recipe for banana bread! The bread came out so moist and light and flavoursome! I added chopped walnuts to the batter.
So happy to hear that you loved this bread and it will be your new go-to! 🙂 I love hearing that! Thanks for the comment! 🙂
Five stars, not four!
This is my third attempt to write a review! (???)
I made this scrumptious reciepe and it was superb! I only had coconut flour, so I added an extra egg and another banana. When I put it in the oven it was thick like cookie dough. I wanted to cry since I doubled the recipe. It was sooo good, I had to force stop.
Thank you for another awesome recipe, Chealsey. ?
Oh man I’m so sorry my comment section is giving you problems, I so appreciate you giving a review on this bread and sharing what you tried! 🙂 I’m thrilled you loved it! Thank you so much Gayle! <3
I made this banana bread last night. I only had coconut flour, so I had to add an extra banana and one more egg, When I put the batter in the loaf pans (I doubled the recipe) it was thick like cookie dough. I wanted to cry! I always under bake because it always continues to cook when i remove from my oven. So, when it came out of the oven, I had to taste a corner. HEAVENLY!!! everyone in this house loves it. It was very moist and flavorful. I could taste the bananas and I was happy! Guess what, the next day it was even more moist and flavorful!!! Thank you, Chelsea, your recipes are always awesome!
You are so sweet to say that, I appreciate it so much! I am thrilled you loved this bread and it was so good and flavorful! Thank you for the comment!
Chelsea,
I just found our blog and LOVE that your healthy take on traditional recipes actually tastes good! For this recipe, could I add chocolate chips without changing anything else? (ie, bake time, etc.)
Hi Alice! That makes me so happy to hear that! 🙂 Yes you absolutely can! I love adding chocolate chips to banana bread and have tried that in this recipe — it’s delicious :). I would toss the chocolate chips with the flour first to get them to be more evenly distributed throughout the bread and not change anything else. Hope you love it! 🙂
Wow, thanks for responding SO quickly! Making the bread now!
You bet! I hope you LOVE this bread! 🙂