2 Banana Bread Recipe With Yogurt

Yogurt Banana Bread is the BEST banana bread recipe ever! Made with yogurt and ripe bananas, it’s super easy to make, light, moist & has the best quick bread flavor.

Yogurt Banana Bread is an absolutely delicious banana bread recipe that we’ve deemed the BEST banana bread ever. The recipe comes together really quickly and makes one perfectly sweet, light bread with lovey banana flavor. The bread isn’t dense and looks as great as it tastes! I used “banana cream pie” yogurt in the recipe, but you’re welcome to use whatever type of banana yogurt you’d like to! If you can’t find banana yogurt, you can use vanilla yogurt, but try your best to use banana yogurt as it adds a lovely flavor.

The recipe calls for 2 ripe bananas, but I also like to top it with several more banana slices, then a dust of cinnamon sugar. It looks gorgeous and adds even more banana flavor.

Chocolate Chip Banana Bread

Ripe bananas are used in banana bread because they have a stronger, more pronounced flavor. There are several ways to help bananas ripen faster so that you can make banana bread. Here are my preferred methods:

I’ve tried many, many, MANY recipes for banana bread over the years and have yet to post a recipe- UNTIL NOW! Part of what makes this recipe so incredible is that it uses yogurt. Adding yogurt gives banana bread the best flavor and the perfect moist, tender consistency. You’ve GOT to try it!

A regular 8-9″ loaf pan of yogurt banana bread will bake in about 45-55 minutes. If you like using mini loaf pans, they take 30-35 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 14-18 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 190 degrees F, or by inserting a toothpick in the center and having it come out clean.

Strawberry Greek Yogurt Banana Bread

This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your leavening ingredients- baking soda and baking powder- aren’t too old. Baking soda should only be on your shelf for 6-9 months before purchasing new. I purchase it in bulk (I bake a lot!) and refrigerate it to help it last longer.

I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking.  I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!

Brown Butter Banana Bread

Yogurt Banana Bread is the BEST banana bread recipe ever! Made with yogurt and ripe bananas, it's super easy to make, light, moist & has the best flavor.

Calories: 220 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 7 g | Cholesterol: 27 mg | Sodium: 222 mg | Potassium: 175 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 60 IU | Vitamin C: 1.8 mg | Calcium: 51 mg | Iron: 1.2 mg

I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...This banana bread with yogurt will be your new favorite way to use up overripe bananas! Moist and soft in the middle, you won’t believe how low in fat it is!

Best Easy Moist Banana Bread

Of all my recipes using Greek yogurt on this site (from a protein pudding to Greek yogurt brownies) this banana bread with yogurt takes the crown!

It’s no secret that I love a loaf of good banana bread. Any time I have leftover bananas in my pantry, I already know what I’ll be doing with them. Over the past few years, I’ve come up with tons of variations, and I love continuing to try new things out to change things up. Enter- a banana bread with yogurt recipe.

Ever baked with yogurt before? It will change your baked goods for the better! Take this quick bread- The texture is moist and soft in the middle and has a lovely tender crumb. It’s pleasantly sweet and full of banana flavor, and you won’t even know there is yogurt in it!

Healthy Protein Banana Bread

What I love about this specific banana bread is how relatively low in fat it is! A tiny bit of butter is used to give it an even more moist texture. Don’t fret though, it’s still considered very low in fat!

Start by adding your dry ingredients into a small bowl and mixing them together. In a mixing bowl, add the bananas, maple syrup, yogurt, eggs, and vanilla extract, until smooth. Gently add the dry ingredients into the mixing bowl and mix until just combined. Fold through the walnuts if using them.

Now, transfer the batter into greased loaf pan and bake at 180C/350F for 50-60 minutes, or until a skewer comes out mostly clean. Remove the yogurt banana bread from the oven and let it cool in the pan completely, before slicing and serving.

Banana Bread With Applesauce And Yogurt

This banana bread with yogurt is moist, fluffy and has a tender crumb! Made in just one bowl, it's low in fat but full of flavor!

TO STORE: Greek yogurt banana bread can be stored at room temperature, covered, for up to 3 days. If you'd like to keep it longer, store it in the refrigerator for up to one week.

TO FREEZE: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months.

Healthy Banana Bread

Serving: 1 serving Calories: 153 kcal Carbohydrates: 24 g Protein: 4 g Fat: 5 g Sodium: 221 mg Potassium: 157 mg Fiber: 1 g Vitamin A: 185 IU Vitamin C: 3 mg Calcium: 30 mg Iron: 1 mg NET CARBS: 23 g

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I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Perfect Healthy Banana Bread