Super moist with a tender, buttery crumb, this yogurt banana bread is a delicious hack for using ripe bananas lying on your countertop. It is made with overripe bananas and yogurt and infused with an addictive cinnamon scent.
Banana Bread Recipe
With so many banana bread recipes available, this one's my take on a classic with a yogurt twist, and for obvious reasons. If you're feeling adventurous, consider making yogurt at home. The yogurt adds moisture and a slight tang to the loaf without overwhelming your favourite banana bread flavour or making the batter too runny. It is best served with some Mango Sago or Yogurt.
Additionally, the yogurt gives banana bread its soft crumb and keeps it moist for a few days, even on your countertop. And don't get me started on how customizable this banana bread recipe is. Swap banana for citrus and try this extra-moist lemon loaf cake for a refreshing twist
If you enjoy banana desserts, you’ll love the light and flavorful banana crepes, or the tropical flair of mini coconut bundt cake. For something rich and citrusy, try the extra moist orange cake.
Yogurt Banana Bread Ingredients
All-Purpose Flour – This versatile flour is the base and backbone of almost all banana bread recipes, forming the structure and giving the bread its tender crumb. If you are health-conscious, use whole wheat flour to make wholesome banana bread with a nutty flavour.
Overripe Bananas – The star of the show! Only 1 rule here: the riper, the better—those brown spots indicate peak sweetness and softness, perfect for mashing into the batter.
Melted Butter – For the richness and luscious texture everyone craves in banana bread, I recommend using melted butter for easy mixing and even distribution throughout the batter.
Yogurt – Yogurt is our secret weapon for extra moisture and tang. It keeps the bread moist, tender, and delicious without butter or oil. If you prefer banana bread with a dense crumb, Greek yogurt is the way to go.
Baking Powder and Baking Soda – The usual baking suspects that help banana bread rise and ensure that the bread isn't too dense, providing just the right amount of lift.
Cinnamon Powder and Nutmeg – Cinnamon adds a sweet, woody aroma, while nutmeg hints of nutty warmth.
Salt – A pinch of salt might seem minor, but it's vital to enhance all the other flavours.
Large Eggs – As the star protein of the recipe, eggs also act as a binding agent, holding all the ingredients together and adding moisture and richness.
Brown Sugar – Brown sugar sweetens the bread, adding subtle molasses flavour and extra moisture.
How to Make Yogurt Banana Bread
- Preheat and Prep
Preheat your oven to 350℉ (175℃), grease a baking pan, and set it aside.
- Mash the Bananas
Peel and mash the bananas in a bowl. Set aside.
- Mix Wet Ingredients
Whisk the melted butter, sugar, and eggs until combined. Add the mashed bananas and whisk again.
- Combine Dry Ingredients
Add half of the flour, baking powder, salt, baking soda, cinnamon powder, and nutmeg. Stir gently to combine. Add the rest of the flour and mix well.
- Add Yogurt
Fold in the yogurt until the batter is well mixed. Do not over-stir.
- Transfer to Pan and Bake
Transfer the batter to the greased baking pan and bake in the preheated oven at 350℉ for 1 hour until a cake tester inserted in the center comes out clean.
- Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack to complete the cooling process. Once cool, cut and serve.
Recipe Tips for the Perfect Banana Bread
Choose the Right Bananas: Use overripe bananas with lots of brown spots. They are sweet and soft, which makes them easier to mash and imparts more flavor to the bread.
Don't Over-Mix the Batter: Mix the dry and wet ingredients until a smooth batter is formed. Over-mixing can lead to dense and tough bread.
Use Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature before mixing. It helps them incorporate smoother and evenly into the batter.
Check for Doneness: Insert a cake tester or toothpick into the center of the bread. Bread is done if it comes out clean or with just a few crumbs. If it comes out with wet batter, bake for a few more minutes and check again.
Storage Instructions: You can store banana bread in an airtight container at room temperature for up to a week. For more extended storage, refrigerate for up to a week or freeze for up to 3 months. Wrap the bread tightly in plastic wrap and aluminum foil before freezing.
Use Natural Sweetener: Substitute brown sugar for ¼ cup of maple syrup for naturally sweet banana bread.
Make it a Restaurant-worthy Dessert: You can elevate your banana bread to the next level of indulgence with a dollop of cream cheese frosting on the top! The frosting adds a creamy sweetness that perfectly complements the banana bread flavour while adding sophistication to a simple snack.
This versatile bread makes for a perfect breakfast or snack, pairing wonderfully with savory dishes like our Greek-inspired chicken souvlaki pita wraps. Bread lovers will also enjoy our easy pita bread pizza.
Yogurt Banana Bread FAQ’s
Can I make banana bread muffins using this recipe?
Yes, you can use this recipe to make banana bread muffins. Divide the batter evenly among a muffin tin instead of a loaf pan and bake at 350℉ for approximately 40 minutes, or until a tester comes out clean.
What to do if I don't have yogurt?
If you don't have yogurt on hand or prefer not to use it, sour cream is an excellent substitute. It has a similar consistency and tanginess, which helps keep the bread moist and flavorful. Additionally, you can use Greek yogurt instead of plain yogurt. It's thicker, so you should thin it with a little milk or water to match the consistency of regular yogurt.
More Bread Recipes You May Like
Yogurt Banana Bread
Ingredients
- 2 cups All-purpose Flour
- 3 Overripe bananas
- ½ cup Butter melted
- ½ cup Yogurt
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Cinnamon powder
- 1 teaspoon Salt
- 2 large Eggs
- ½ cup Sugar I used brown sugar
- 1 teaspoon Nutmeg
Instructions
- Preheat the oven to 350℉ and grease the baking pan. Set aside.
- Peel and mash the bananas in a bowl. Set aside
- Whisk the melted butter, sugar, and eggs till combined. Add the mashed bananas and whisk again.
- Add half of the flour, baking powder, salt, baking soda, and nutmeg. Stir gently to combine. Add the remaining portion of the flour and combine.
- Lastly, fold in the yogurt until the batter is well mixed. Do not over stir.
- Transfer the batter to the greased baking pan and bake in the preheated oven at 350℉ for 1 hour until a cake tester inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack to complete the cooling process.
- Once cool, cut and serve.
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Bukky says
This recipe is fantastic.Thank you very much.
Joy Daniel says
Nice this recipe to much thank you
Bukky says
This recipe is fantastic.Thank you so much.
Bilikis says
♥️♥️♥️♥️♥️
Bilikis says
Wow.Thanks for the recipe ma
PRINVESS P says
I REALLY LOVE THIS YOGURT BANANA BREAD 💗👍😍😚👊😃💪
Thanks so much
Christabel says
This is the first banana bread recipe I tried and I really loved the texture. I wish I could upload a picture. It came out really good. I did not add sugar and it was amazing. Totally recommend.
Tiwa Afolabi says
Amazing recipes
Thank you
Bilikis says
This recipe is the best
Osoba hafsah says
Can I use margarine instead
Yes you can
Tina Mayday says
Can I use sour cream instead? What about greek yogurt?
Yes you can.