Greek Yogurt Banana Bread

Greek yogurt banana bread is a delicious quick bread recipe!

Greek Yogurt Banana Bread from Coffee With Us 3

My kids love bananas, but oftentimes I buy more than we actually eat. It seems like either we have way too many, or we run out and I have to run to the store again!  So when bananas go bad, I simply pull off the peel and throw the banana in a freezer bag in the freezer, and when I get enough I make Greek Yogurt Banana Bread!

For Greek Yogurt Banana Bread, I’ve just taken a basic banana bread recipe (this one from Betty Crocker), and tweaked the ingredients a bit to use Greek yogurt. I hope you like it!

And if you love the idea of using Greek yogurt in your bread recipes, then you’ll definitely want to come back tomorrow when Lucy shares her recipe for Lemon Berry Greek Yogurt Bread.

Greek Yogurt Banana Bread
Prep Time
15 mins
Cook Time
1 hrs 15 mins
Total Time
1 hrs 30 mins
Course: Breakfast
  • 1 1/4 cups sugar
  • 1/2 cup butter, softened
  • 3 large very ripe bananas
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1 1/2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3/4 cup chopped nuts (pecans, walnuts, or whatever you like)
  • 1/3 cup chocolate chips, if desired
  1. Heat oven to 350 degrees. Grease a 9x5 loaf pan.
  2. In a large bowl, mix together butter and sugar, then add eggs and mix well.
  3. Stir in bananas, yogurt and vanilla.
  4. Then add flour, salt, and soda.
  5. Add nuts, if desired.
  6. Pour into loaf pan and back about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool on wire rack for about 10 minutes, then loosen the sides of the loaf and remove from pan. Continue cooling before slicing.

Do you like your Greek Yogurt Banana Bread with nuts or without? If you like nuts, what kind?

Looking for more quick breads?

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Greek Yogurt Banana Bread from Coffee With Us 3


  • Beth (OMG! Yummy)

    Great idea to use the greek yogurt – I’ve been experimenting with that too in my muffins and my pancakes. Replaces some fat and adds protein and moisture. Pretty great! This looks delicious!

    • Jamie H

      Beth, you’re so right! This bread turned out so moist- and it still tastes amazing!

  • Cathy Compeau

    Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can’t wait to see what you link up next week!
    Have a terrific weekend!

    • Jamie H

      Thanks for pinning my recipe, Cathy!

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  • My kiddo has decided he doesn’t like our current banana muffin recipe so this might be a good one to try! I like how it doesn’t have eggs, then I don’t have to be so careful when I’m mixing it up not to touch anything else until I wash my hands with soap and water.

    • Jamie H

      Oh my goodness, Skye, I am SO glad you commented! There is supposed to be 2 eggs in the recipe! I fixed it and I am SO sorry if anyone tried baking this without the eggs!

      • Thanks for the correction Jamie! And honestly it looks good enough that I will make it anyway! 🙂

        • Jamie H

          I’m so glad Skye! And thanks again!

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  • Ricki

    Just wanted to stop by and let you know that I’m so enamored with you Greek Yogurt Banana Bread that I’m featuring it today on The Sunday Faviourites
    Please feel free to stop by and check it out/grab a button.

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