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The Ultimate Moist & High-Protein Greek Yogurt Banana Bread (No Oil!)

A loaf of moist greek yogurt banana bread, partially sliced, resting on a white plate.
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You get incredibly moist and tender banana bread using Greek yogurt instead of oil. This easy recipe boosts protein, making it a wholesome choice for breakfast, snack, or dessert.

Ingredients

Scale
  • 3 very ripe large bananas, mashed (about 1 1/2 cups)
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil (optional, for richer flavor, otherwise omit for no-oil version)
  • 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 or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, thoroughly mash the ripe bananas. You want some small lumps remaining for texture.
  3. Mix the mashed bananas, Greek yogurt, granulated sugar, brown sugar, eggs, vanilla extract, and melted coconut oil (if using) into the wet ingredients until just combined. Do not overmix.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula only until the flour streaks disappear. Overmixing develops gluten and results in a tough loaf.
  6. Fold in any optional add-ins like nuts or chocolate chips now.
  7. Pour the batter into your prepared loaf pan and spread evenly.
  8. Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the moistest result, use bananas that are heavily spotted or almost black.
  • You can substitute the granulated and brown sugar with 3/4 cup of maple syrup or honey for a more naturally sweetened loaf, but reduce the Greek yogurt slightly to 3/4 cup to account for the added liquid.
  • This bread freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.

Nutrition

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