This easy banana bread recipe with yogurt is soft, moist, and packed with sweet banana flavor. Adding yogurt helps create a tender texture while keeping the recipe simple enough for everyday baking.
It’s a great way to use overripe bananas sitting on your kitchen counter. Mix everything together, pour the batter into a loaf pan, and bake until golden brown.
Enjoy a warm slice for breakfast, an afternoon snack, or a simple homemade dessert.
Why You’ll Love This Banana Bread
- Easy to make with simple ingredients
- Soft and moist texture
- A great way to use ripe bananas
- Yogurt adds a tender texture
- No complicated baking techniques
- Perfect for breakfast or snacks
- Easy to customize with chocolate chips or nuts
- Freezes well
Ingredients
- 3 very ripe bananas, mashed
- 1/2 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Optional Add-Ins
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips
- 1/4 teaspoon nutmeg
How to Make Banana Bread with Yogurt
1. Prepare the Loaf Pan
Preheat your oven to 350°F.
Grease a 9×5-inch loaf pan or line it with parchment paper.
Leave a little parchment hanging over the sides so the baked banana bread can be lifted out easily.
2. Mash the Bananas
Peel the ripe bananas and place them in a large mixing bowl.
Use a fork to mash them until mostly smooth.
A few small banana pieces are completely fine and can add extra texture to the bread.
Tip: The riper the bananas, the sweeter and more flavorful your banana bread will be.
3. Combine the Wet Ingredients
Add the yogurt, melted butter, eggs, sugar, and vanilla extract to the mashed bananas.
Whisk everything together until well combined.
You can use regular plain yogurt or Greek yogurt. Greek yogurt may create a slightly thicker batter.
4. Mix the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
Mixing the dry ingredients separately helps distribute the leavening agents and spices evenly throughout the batter.
5. Combine the Batter
Add the dry ingredients to the banana mixture.
Use a spatula or wooden spoon to gently fold everything together.
Mix only until the flour disappears.
Avoid overmixing, which can make the banana bread dense or tough.
6. Add Optional Mix-Ins
If you’re using walnuts, pecans, or chocolate chips, gently fold them into the batter.
A combination of walnuts and chocolate chips is also delicious.
7. Transfer to the Pan
Pour the banana bread batter into the prepared loaf pan.
Use a spatula to spread the batter evenly.
For a decorative finish, you can place a banana sliced lengthwise over the top before baking.
8. Bake
Bake for approximately 55–65 minutes.
The top should be golden brown and a toothpick inserted near the center should come out mostly clean.
Because oven temperatures can vary, begin checking the bread around the 55-minute mark.
If the top starts browning too quickly, loosely cover the loaf with aluminum foil.
9. Cool Before Slicing
Allow the banana bread to cool in the pan for approximately 10–15 minutes.
Then carefully remove it from the pan and transfer it to a wire rack.
Allow the bread to cool further before slicing.
This helps the loaf set properly and makes cleaner slices.
Tips for the Best Banana Bread with Yogurt
Use Very Ripe Bananas
Bananas with plenty of brown spots are ideal.
They are sweeter, softer, and easier to mash.
Don’t Overmix the Batter
Once you add the flour, stir only until everything is combined.
Overmixing can create a dense texture.
Use Room Temperature Eggs
Room-temperature eggs mix more evenly into the batter.
Take them out of the refrigerator approximately 20–30 minutes before baking.
Measure the Flour Carefully
Too much flour can make banana bread dry.
For the most consistent results, spoon the flour into your measuring cup and level it with a knife.
Let the Bread Cool
It can be tempting to slice into warm banana bread immediately, but allowing it to cool helps the loaf hold together.
Easy Variations
Chocolate Chip Banana Bread
Fold 1/2 cup chocolate chips into the batter before baking.
You can also sprinkle a few extra chocolate chips over the top.
Walnut Banana Bread
Add 1/2 cup chopped walnuts for a crunchy texture.
Lightly toasted walnuts provide even more flavor.
Banana Nut Bread with Yogurt
Use chopped walnuts or pecans and add a pinch of nutmeg along with the cinnamon.
Greek Yogurt Banana Bread
Replace regular yogurt with plain Greek yogurt.
Because Greek yogurt is thicker, the finished bread may have a slightly denser texture.
Cinnamon Banana Bread
Add an extra 1/2 teaspoon of cinnamon for a stronger warm spice flavor.
Can I Use Greek Yogurt in Banana Bread?
Yes. Plain Greek yogurt works well in this recipe.
It has a thicker consistency than regular yogurt, which may make the batter slightly thicker.
Avoid flavored or heavily sweetened yogurt unless you want to change the flavor and sweetness of the bread.
Can I Use Vanilla Yogurt?
You can, but it may add additional sweetness and vanilla flavor.
If using sweetened vanilla yogurt, consider slightly reducing the sugar in the recipe.
Plain yogurt gives you more control over the final flavor.
Why Add Yogurt to Banana Bread?
Yogurt adds moisture and acidity to baked goods.
In this banana bread recipe, it helps create a soft and tender texture while working with the other ingredients to produce a moist loaf.
Can I Use Frozen Bananas?
Yes.
Thaw frozen bananas completely before using them.
They will release extra liquid as they thaw, so mash them and use an appropriate amount for the recipe.
Avoid adding large amounts of extra liquid from the frozen bananas unless the batter appears unusually thick.
How Do I Store Banana Bread?
Allow the banana bread to cool completely.
Wrap it tightly or store it in an airtight container at room temperature for approximately 2–3 days.
For longer storage, refrigerate or freeze it.
Can I Freeze Banana Bread?
Yes.
Allow the loaf to cool completely before wrapping.
You can freeze the entire loaf or individual slices.
Wrap tightly in plastic wrap and place in a freezer-safe bag or container.
Freeze for up to approximately 3 months for the best quality.
Thaw at room temperature or warm individual slices gently before serving.
Why Is My Banana Bread Dry?
Dry banana bread can happen when:
- Too much flour is used
- The bananas are not ripe enough
- The bread is overbaked
- The batter is overmixed
Measure ingredients carefully and begin checking the loaf near the end of the recommended baking time.
Why Did My Banana Bread Sink in the Middle?
A sunken center can happen if:
- The bread is underbaked
- Too much baking soda or baking powder is used
- The oven temperature is inaccurate
- The batter is mixed too aggressively
- The loaf is removed from the oven too early
Make sure the center is fully baked before removing the loaf.
What to Serve with Banana Bread
Banana bread is delicious on its own, but you can also serve it with:
- Butter
- Cream cheese
- Peanut butter
- Fresh berries
- Honey
- A warm cup of coffee
- Tea
For breakfast, serve a slice alongside eggs or fresh fruit.
Recipe Card
Easy Banana Bread Recipe with Yogurt
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: About 1 hour 15 minutes
Servings: 10 slices
Ingredients
- 3 very ripe bananas, mashed
- 1/2 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Optional
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Mash the ripe bananas in a large bowl.
- Add yogurt, melted butter, eggs, sugar, and vanilla.
- Whisk until well combined.
- In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients.
- Fold in any optional chocolate chips or nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 55–65 minutes.
- Check with a toothpick near the center.
- Cool in the pan for 10–15 minutes.
- Transfer to a wire rack and cool before slicing.
Storage: Store airtight at room temperature for 2–3 days or freeze for longer storage.