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My banana bread with yogurt is moist in the middle with a golden, tender crumb. It uses wholesome ingredients, is lower in fat and sugar, and tastes like any good banana bread.
Of all my recipes with Greek yogurt, this yogurt banana bread recipe takes the crown.
Adding yogurt to banana bread works in two ways. It adds moisture while reducing the amount of butter or oil needed. It also adds richness and extra protein. The banana bread itself is super moist with a lovely, tender crumb. I love it with coffee or tea, but my family loves a cheeky slice for breakfast.
Table of Contents
Why I love this recipe
- NO yogurt flavor. The yogurt isn’t overpowering, so all you taste is the fresh banana flavor and delicate sweetness.
- Easy to customize. I keep this recipe simple, but there’s plenty of room to add some fun mix-ins and change the overall flavor of the bread.
- Freezer-friendly. Since it freezes so well, I usually make a double batch so I can freeze one loaf and pull it out whenever I have a craving.
If you are looking for more healthy banana bread recipes, try my cottage cheese banana bread, low-calorie banana bread, protein banana bread, and flourless banana bread next.
★★★★★ REVIEW
“Our favourite banana bread recipe. I made these into muffins this time, so eating for work lunches is easier. Cooked them for about 20-25 minutes. They were just as good as the loaf.” – Lisa
Key Ingredients
- All-purpose flour. Nothing fancy is needed here, just old-fashioned flour.
- Baking powder and baking soda. Both leavening agents are used to raise the batter while keeping it fluffy on the inside.
- Salt. Just a pinch to balance out the flavors.
- Ripe bananas. Overripe and spotty bananas. The browner, the better!
- Maple syrup. My preferred sticky sweetener for banana bread, as it adds a subtle caramelized flavor and keeps the bread soft and moist.
- Butter. Softened to room temperature. If you use salted butter, omit the added salt.
- Yogurt. Yogurt replaces the need for excess butter. I used full-fat Greek yogurt, but plain yogurt also works. For more flavor, you can use banana yogurt.
- Eggs. Room temperature eggs.
- Vanilla extract. A must for any good sweet bread.
- Chopped walnuts. Optional, but always goes well in some banana bread!
How to make banana bread with yogurt
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a small bowl, add the dry ingredients.
Step 2- In a separate bowl, whisk together the wet ingredients. Gently stir through the dry ingredients until combined.
Step 3- Pour the batter into the prepared loaf pan.
Step 4- Bake the banana bread for 50-60 minutes or until a toothpick inserted comes out clean.
Arman’s recipe tips
- Don’t overmix the batter. The more you mix, the more air gets lost, and the denser the bread will be. Only mix until the ingredients are thoroughly combined.
- Leave some parchment paper sticking out. For easier removal, I like to leave an inch or two sticking off the sides of the loaf pan.
- Cover in foil. If you notice your banana bread is browning on top a little too much, cover it with aluminum foil and let it bake for the full duration.
If you tried this Banana Bread With Yogurt recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Banana bread with Yogurt
Video
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large bananas mashed
- 1/4 cup butter dairy free or standard, softened
- 2/3 cup maple syrup
- 1/2 cup Yogurt Greek, plain, or non-dairy
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper and set aside.
- In a small bowl, add the flour, baking powder, baking soda, and salt, and set aside. In a large mixing bowl, whisk together the bananas, softened butter, maple syrup, yogurt, eggs, and vanilla extract. Gently stir through the dry ingredients until just combined.
- Transfer the batter into the lined loaf pan. Bake the banana bread for 50 minutes, or until a toothpick comes out clean.
- Remove the banana bread from the oven and let it cool in the pan completely. Once cooled, slice and serve.
Notes
- Make banana muffins. To make muffins instead of bread, simply pour the batter into a muffin tin lined with muffin liners and bake them for 18-20 minutes or until a toothpick inserted comes out clean (or just make my Greek yogurt banana muffins).
- Make it sweeter. This banana bread relies on maple syrup and bananas for sweetness, so it isn’t as sweet as other types of banana bread. For extra sweetness, you can add 1/4 cup of brown sugar to the batter.
- Make vegan banana bread. Replace the eggs with flax eggs and use a dairy-free probiotic yogurt.
- Cut the fat. For an even lower-fat recipe, swap the butter with unsweetened applesauce.
- Add mix-ins. Swap the walnuts for chocolate chips, pecans, dried fruit, toasted coconut, or cinnamon.
Nutrition
Frequently asked questions
Your banana bread may not rise if the batter was overmixed, the leavening agents were expired, or the dry ingredients weren’t properly measured. Mix the batter only until it’s fully combined, and always measure your dry ingredients with precision.
When added to bread dough, yogurt adds acidity, which interacts with the leavening agents to create a fluffy, risen bread. It also adds protein, moisture, and a subtle tangy flavor.
This is a go-to recipe for me. I just now made it with a gluten-free rice flour blend, and it is so moist and delicious. I also use half maple syrup and half honey. Thank you!