Moist Greek Yogurt Banana Loaf
A super moist banana bread made with ripe bananas and Greek yogurt, all mixed in one bowl in under 10 minutes.
- Prep10 min
- Cook55 min
- Total1h 25m
- DifficultyEasy
- Servings12
This banana bread is incredibly moist and tender, thanks to the combination of ripe bananas and Greek yogurt. It's a simple one-bowl recipe that comes together quickly and fills your kitchen with a warm, comforting aroma.
Perfect for breakfast or a snack, this loaf is lightly spiced with cinnamon and has a soft, tender crumb. The Greek yogurt adds a subtle tang and keeps the bread moist for days, if it lasts that long!
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the two long sides to make it easy to lift the bread out later. Lightly coat with nonstick spray and set aside.
- In a large bowl, mash the ripe bananas with a fork until fairly smooth. Add the brown sugar and melted butter, and continue mashing until the mixture is almost completely smooth.
- Whisk in the Greek yogurt, eggs, and vanilla extract until well combined and smooth.
- Add the flour, baking soda, cinnamon, and salt. Gently fold with a rubber spatula until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for at least 20 minutes. Then, using the parchment overhang, lift it out and transfer to a wire rack to cool completely before slicing.
💡 Tips
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- If you don't have Greek yogurt, you can substitute with regular plain yogurt, but the texture may be slightly less dense.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Inspired by a recipe from FeelGoodFoodie