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Ultimate Moist Greek Yogurt Banana Bread (High Protein & Low Fat)

Close-up of a thick, moist slice of greek yogurt banana bread with a golden-brown crust.

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Bake this easy banana bread recipe using Greek yogurt for a tender, super moist loaf that is packed with protein and lower in fat than traditional recipes. It makes a perfect quick breakfast or sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt (full fat or 2%)
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the Greek yogurt and vanilla extract until just combined.
  6. Add the mashed bananas to the wet ingredients and mix until incorporated.
  7. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed only until just combined. Do not overmix the batter.
  8. Pour the batter evenly into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture.
  • For an even quicker cleanup, line the loaf pan with parchment paper, leaving an overhang on the sides to lift the bread out later.
  • If your oven runs hot, check the bread around the 50-minute mark to prevent the top from burning.

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