Yogurt Banana Bread is the BEST banana bread recipe ever! Made with yogurt and ripe bananas, it’s super easy to make, light, moist & has the best quick bread flavor.
Yogurt Banana Bread is an absolutely delicious banana bread recipe that we’ve deemed the BEST banana bread ever. The recipe comes together really quickly and makes one perfectly sweet, light bread with lovey banana flavor. The bread isn’t dense and looks as great as it tastes! I used “banana cream pie” yogurt in the recipe, but you’re welcome to use whatever type of banana yogurt you’d like to! If you can’t find banana yogurt, you can use vanilla yogurt, but try your best to use banana yogurt as it adds a lovely flavor.
The recipe calls for 2 ripe bananas, but I also like to top it with several more banana slices, then a dust of cinnamon sugar. It looks gorgeous and adds even more banana flavor.
Easy Peasy Banana Bread
Ripe bananas are used in banana bread because they have a stronger, more pronounced flavor. There are several ways to help bananas ripen faster so that you can make banana bread. Here are my preferred methods:
I’ve tried many, many, MANY recipes for banana bread over the years and have yet to post a recipe- UNTIL NOW! Part of what makes this recipe so incredible is that it uses yogurt. Adding yogurt gives banana bread the best flavor and the perfect moist, tender consistency. You’ve GOT to try it!
A regular 8-9″ loaf pan of yogurt banana bread will bake in about 45-55 minutes. If you like using mini loaf pans, they take 30-35 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 14-18 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 190 degrees F, or by inserting a toothpick in the center and having it come out clean.
Really Easy Air Fryer Banana Bread (mini Loaf!)
This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your leavening ingredients- baking soda and baking powder- aren’t too old. Baking soda should only be on your shelf for 6-9 months before purchasing new. I purchase it in bulk (I bake a lot!) and refrigerate it to help it last longer.
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
Best Banana Bread With Yogurt Recipe
Yogurt Banana Bread is the BEST banana bread recipe ever! Made with yogurt and ripe bananas, it's super easy to make, light, moist & has the best flavor.
Calories: 220 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 7 g | Cholesterol: 27 mg | Sodium: 222 mg | Potassium: 175 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 60 IU | Vitamin C: 1.8 mg | Calcium: 51 mg | Iron: 1.2 mg
I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1, 000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 ripe bananas.
Blueberry Banana Bread With Yogurt And Berries
One reader, Michele, says: “Perfectly delish every time! Absolutely foolproof. Nuts, no nuts, smidge more or less of sour cream—no problem… bigger bananas, smaller—no worries, perfect, beyond delicious EVERY time.”
This is my favorite banana bread recipe, one that I’ve cherished for years. It’s one of those classic recipes that you start to know by heart, just like a good pie crust or chocolate chip cookies recipe. This bread comes to mind first when I have leftover spotty bananas on the counter, and it’s the bread that’s on constant rotation in my freezer stash.
One reader, Tricia, says: “I have this recipe on speed dial. LOL. It is so tasty and is always a crowd pleaser. My kids and entire family love it!!!”
Easy Homemade One Bowl Chocolate Chip Banana Bread
I’ve tried dozens of banana bread recipes over the years, and when I baked and originally published this recipe back in 2013, I never looked back.
This bread uses more mashed bananas than similar recipes. Add 2 whole cups (460g) of mashed banana, which is about 4 large bananas. More banana = more moisture and flavor in the finished loaf.
Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer—or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. Transfer the bananas to another bowl and use the mixing bowl for the butter and sugar. (No need to clean it—some mashed banana remnants is fine.)
Gluten Free Banana Bread With Ground Almonds
For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. If you’re nuts for nuts (LOL), you’ll enjoy the toasty slight crunch nestled inside the soft crumbs. If you’re not a nut person, feel free to leave them out or replace with chocolate chips. For a whole wheat version, try my whole wheat banana bread.
Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.
Easy Banana Bread Muffins Made With Greek Yogurt
Overall, this is an easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven. (Except for, maybe, zucchini bread or pumpkin bread… try those next!)
With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1, 000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onThis healthier Greek Yogurt Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Naturally sweetened and loaded with banana flavour, it makes a great healthier alternative to a traditional favourite!
Ba's Best Banana Bread Recipe
The secondwas that, for how much I adore it, I don’t really have any banana bread recipes here on Spoons. I mean, I
, but I basicallyposted them as recipes in passingwithout really giving them the kind of attention they deserved. So it’s time to rectify that mistake…
Three sweet treats that hold a special place in my heart — the other two being chocolate chip oatmeal cookies and Black Forest cake. And if you’re wondering what those three things could possibly have in common, the answer is: almost nothing other than the fact that they’re delicious and basically epitomize my childhood. Well, the homemade baked goodie portion of my childhood, anyways.
My Favorite Banana Bread Recipe
I’ve been baking for pretty much as long as I can remember, and almost allof those early baking memories involve hanging out in the kitchen and “helping” Mom make one of the aforementioned treats, with cookies being the most common, Black Forest happening for every.single special occasion, and the elusive banana bread making an appearance on the off-chance that we had some ripe bananas lying around… which wasn’t really that often.
I actually remember not believing my mom when she said that we couldn’t make banana bread becausethe bananas weren’t ripe enough.My little 7 year-old self saw yellow bananas on the counter and couldn’t understand what more my mom wanted from them. Bananas were bananas…
A huge difference in not only the sweetness, but the texture that properly ripe bananas add to whatever you throw them in.
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