Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is irresistibly moist, wholesome, and naturally sweetened with honey. Made with ripe bananas, creamy Greek yogurt, and a touch of cinnamon, it’s a protein-packed twist on a classic comfort bake. Perfect for breakfast, snacks, or dessert — and delicious enough to make on repeat.

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 10 slices

Ingredients Method Notes

Ingredients

3 large ripe bananas mashed
½ cup plain Greek yogurt or vanilla for extra sweetness
¼ cup honey or pure maple syrup
2 large eggs
¼ cup melted coconut oil or olive oil
1 teaspoon pure vanilla extract
1¾ cups all-purpose flour or whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
Optional: ½ cup chocolate chips walnuts, or pecans

Method

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it lightly.
Mash the bananas in a large mixing bowl until smooth.
Whisk in wet ingredients: Add Greek yogurt, honey, eggs, oil, and vanilla. Mix until well combined.
Mix dry ingredients: In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Combine: Gently fold dry ingredients into wet mixture. Do not overmix — batter should be slightly lumpy.
Add mix-ins: Fold in chocolate chips or nuts if desired.
Pour batter into loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.

Notes

Use very ripe bananas — the spottier, the better for natural sweetness.
Replace honey with brown sugar for a richer flavor.
Make it gluten-free with almond flour or oat flour.
Turn into muffins: bake in a muffin pan for 18–20 minutes.
Add a swirl of peanut butter or Nutella for an indulgent twist.