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Moist Greek Yogurt Banana Bread

A close-up of a freshly baked loaf of greek yogurt banana bread studded with chocolate chips, resting on a plate.
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Make this easy Greek yogurt banana bread for a protein-packed, tender loaf perfect for breakfast or a snack. It uses ripe bananas for natural sweetness and moisture.

Ingredients

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  • 3 very ripe medium bananas, mashed
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup melted coconut oil or vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup packed light brown sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, combine the mashed bananas, Greek yogurt, melted oil, eggs, and vanilla extract. Whisk until just combined.
  3. Stir in the brown sugar until mixed in.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. If using, gently fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • Use Greek yogurt instead of sour cream or buttermilk for a protein boost and extra tenderness.
  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • This bread freezes well once cooled. Wrap tightly in plastic wrap and then foil.
  • If you prefer less sweetness, reduce the brown sugar to 1/2 cup.

Nutrition

Find it online: https://cookingzenith.com/greek-yogurt-banana-bread-moist-recipe/