The quest for the perfect banana bread is a journey every home baker takes. We’ve explored versions with chocolate chips and cozy cinnamon swirls, but today I want to share a recipe that focuses on the heart of the matter: achieving the most perfect, tender, and incredibly moist crumb possible. The secret? One of my favorite baking ingredients. Meet my absolute favorite Banana Bread Recipe with Greek Yogurt.
If you’ve ever struggled with a loaf that turns out a little dry or dense, this recipe is about to become your new best friend. By swapping out other dairy for full-fat Greek yogurt, we create a banana bread with an exceptionally tender crumb and a subtle tang that beautifully balances the sweetness of the ripe bananas. It’s a simple change that makes a world of difference.
This is my go-to “classic” version—no bells and whistles, just pure, unadulterated, perfect banana bread. It’s a simple, foolproof recipe that will give you a bakery-quality loaf from your very own oven here in Heek.
The Baker’s Secret for a Perfect Crumb
So, what is the magic of Greek yogurt in baking? It’s a true secret-weapon ingredient that works in a few brilliant ways. First, the high-fat content (when you use full-fat!) adds incredible richness and moisture, resulting in a loaf that stays tender and fresh for days. Second, its thick, creamy consistency contributes to a wonderfully soft and dense—but not heavy—crumb structure.
Finally, the natural acidity of the yogurt works with the baking soda to give the bread a fantastic lift, making it light and fluffy. It also provides a subtle, pleasant tang that cuts through the sweetness from the sugar and the very ripe bananas, creating a more complex and beautifully balanced flavor. It’s a simple switch that elevates the texture and taste of your banana bread to a whole new level.
Why Greek Yogurt is a Game-Changer in Banana Bread:
- Unbeatable Moisture: It creates a supremely moist loaf that will not dry out. This is the key to a banana bread that’s just as good on day three as it was on day one.
- A Tender, Richer Crumb: The combination of fat and protein in the yogurt helps to create a wonderfully soft, velvety texture.
- Perfectly Balanced Flavor: The subtle tang of the yogurt is the perfect counterpoint to the sweetness of the ripe bananas and sugar, creating a more nuanced and delicious loaf.
- A Simple, Healthy-ish Boost: While this is still a treat, Greek yogurt adds a nice little boost of protein to your favorite comfort bake.
Ingredients & Equipment
For the Banana Bread:
- Very Ripe Bananas: 3 large (or 4 medium), mashed well (about 1 ½ cups). They must be heavily speckled with brown!
- Unsalted Butter: 115g (½ cup), melted and slightly cooled.
- Full-Fat Greek Yogurt (Griechischer Joghurt): 60g (¼ cup), at room temperature.
- Eggs: 2 large, at room temperature.
- Vanilla Extract: 1 teaspoon.
- Light Brown Sugar: 100g (½ cup), packed.
- Granulated Sugar: 100g (½ cup).
- All-Purpose Flour (Mehl Type 405): 250g (2 cups).
- Baking Soda (Natron): 1 teaspoon.
- Salt: ½ teaspoon.
- Optional Topping: 1 tablespoon of coarse turbinado sugar (Rohrzucker) for a crunchy top.
Helpful Equipment:
- A 9×5 inch (or similar 23×13 cm) loaf pan (
Kastenform). - A large mixing bowl.
- A whisk and a rubber spatula.
Time Estimates
- Prep Time: 15 minutes
- Bake Time: 55-65 minutes
- Total Time: Approximately 1 hour 15 minutes
Step-by-Step Instructions
Remember the golden rule of quick breads: a gentle hand and no overmixing!
Step 1: Prepare Oven and Pan Preheat your oven to 175°C (350°F). Grease and flour your loaf pan, or line it with parchment paper, leaving an overhang on the two long sides for easy removal.
Step 2: Combine the Wet Ingredients In a large bowl, mash the very ripe bananas until mostly smooth. To the mashed bananas, whisk in the melted butter, room-temperature Greek yogurt, eggs, and vanilla extract until well combined. Add both the brown sugar and granulated sugar and whisk again until the mixture is smooth and liquid.
Step 3: Combine the Dry Ingredients In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure everything is evenly distributed.
Step 4: Fold it All Together (Gently!) Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold the batter together just until the streaks of flour disappear. The batter will be thick and may have a few lumps—this is a good thing! Do not be tempted to overmix.
Step 5: Pour and Bake Pour the batter into your prepared loaf pan and smooth the top with your spatula. For a lovely, crunchy bakery-style top, sprinkle the tablespoon of coarse turbinado sugar evenly over the surface. Bake for 55 to 65 minutes. The bread is done when it is a deep golden brown on top and a wooden skewer inserted into the very center comes out with a few moist crumbs attached, but no wet batter.
Step 6: Cool Completely Let the banana bread cool in the loaf pan on a wire rack for about 15-20 minutes. Then, use the parchment paper handles to lift the loaf out and place it directly on the wire rack to cool completely. Waiting until it’s cool ensures the structure sets and you get clean, beautiful slices.
Notes, Tips & Variations
- Full-Fat is Best: For the best flavor and richest, most moist texture, it is really important to use full-fat (around 10%) Greek yogurt. The fat content is crucial for the final result.
- The #1 Rule: DO NOT OVERMIX!: I’ll say it one more time because it’s that important. Overmixing develops the gluten in the flour, which will result in a tough, dense, and rubbery banana bread instead of a soft and tender one.
- Delicious Add-Ins: This classic loaf is the perfect canvas for your favorite additions! Feel free to gently fold in 1 cup of chocolate chips, toasted chopped walnuts or pecans, or even create a cinnamon swirl through the middle.
- Storage: This bread is exceptionally moist. Store it well-wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.
My Favorite Banana Bread Recipe with Greek Yogurt
Ingredients
- 3 large very ripe bananas mashed
- 115 g ½ cup unsalted butter, melted
- 60 g ¼ cup full-fat Greek yogurt, at room temperature
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 100 g ½ cup light brown sugar
- 100 g ½ cup granulated sugar
- 250 g 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Optional: 1 tbsp coarse turbinado sugar for topping
Instructions
- Prep: Preheat oven to 175°C (350°F). Prepare a 9x5 inch loaf pan.
- Mix Wet: In a large bowl, mash bananas. Whisk in melted butter, Greek yogurt, eggs, and vanilla. Whisk in both sugars until smooth.
- Mix Dry: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine: Add the dry ingredients to the wet ingredients. Use a spatula to fold the batter together just until combined. Do not overmix.
- Bake: Pour the batter into the prepared pan. Sprinkle with turbinado sugar if using. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool: Let the bread cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
- Use full-fat, room-temperature Greek yogurt for the best results.
- The key to a tender loaf is not to overmix the batter.
- Feel free to add 1 cup of chocolate chips or chopped nuts to the batter.
Frequently Asked Questions (FAQ)
1. What exactly does the Greek yogurt do in this banana bread recipe? Greek yogurt is a magical ingredient in baking! It serves three main purposes: 1) Its high-fat content adds incredible moisture and richness. 2) Its thick consistency helps create a soft, tender crumb. 3) Its natural acidity reacts with the baking soda to give the bread a better rise and a subtle tang that balances the overall sweetness.
2. Can I use low-fat or non-fat Greek yogurt? You can, but I highly recommend using full-fat for the best results. The fat content is a major contributor to the moisture and rich texture of the final loaf. A low-fat or non-fat yogurt will result in a bread that is less tender and more likely to be dry.
3. Can I use regular yogurt instead of Greek yogurt? You can, but you may need to make a small adjustment. Regular yogurt has a higher water content than Greek yogurt. If you use it, your batter will be a bit thinner, but it should still work. For the best result with regular yogurt, you could try straining it through a cheesecloth for an hour to remove some of the whey and thicken it up.
4. My bananas aren’t brown and spotty yet. What can I do? Don’t worry, you can speed up the process! For the best flavor, you need those super-ripe bananas. To ripen them quickly, place them (unpeeled) on a baking sheet and bake at 150°C (300°F) for about 15-20 minutes. The peels will turn shiny and black, and the fruit inside will become soft, sweet, and perfect for baking. Just let them cool completely before you mash them.
Ready to Bake the Perfect Loaf?
This recipe is my little secret to a perfect banana bread, every single time. The simple addition of Greek yogurt makes such a wonderful difference, and I can’t wait for you to try it. If you bake a loaf, I’d be so happy if you’d leave a comment and a star rating below!
For more simple and delicious baking recipes, be sure to follow me on Pinterest and Instagram. There’s nothing better than a warm slice of this banana bread, perhaps with a little smear of butter, and a hot cup of coffee. Enjoy! And try out my Hawaiian Banana Bread Recipe.