This yogurt banana loaf uses a full cup of Greek yogurt and three ripe bananas to make a tender, moist crumb with a gentle tang.
The batter takes about 10 minutes to mix, bakes for about an hour, and slices into 10 even pieces for breakfast or snacks.
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Why This Yogurt Banana Loaf Recipe Works
Greek yogurt adds moisture and a light tang that balances the sugar, and its acidity helps the baking soda lift the loaf.
Ripe bananas and melted butter provide flavor and richness, so the crumb stays soft and tender.
Both baking soda and baking powder give the loaf a reliable rise, even with a heavy, wet batter.
Ingredients for Yogurt Banana Loaf
- 1 cup plain Greek yogurt
- 3 large ripe bananas, mashed
- 1/2 cup melted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 180 grams all purpose flour, about one and a half cups
Greek yogurt. Plain yogurt works if you do not have the Greek style, though the batter will be slightly looser. Stir the yogurt well before measuring so any liquid on top blends back in.
Bananas. Super ripe or even thawed frozen bananas work well. Mash them until the mixture looks like a smooth puree.
Butter. Melted butter adds flavor and moisture. Let it cool slightly before mixing it with the eggs.
Eggs. Room temperature eggs blend smoothly into the batter and help the loaf rise evenly. If you forgot to set them out, place the eggs in warm water for a few minutes.
Leavening. Check the dates on your baking soda and baking powder, because stale leavening leaves a dense loaf.
How to Make Yogurt Banana Loaf
1. Heat the oven and grease the pan Heat the oven to 350 degrees F and grease a 9 by 5 loaf pan.
2. Mash the bananas Mash the ripe bananas in a mixing bowl with a fork or a potato masher.
3. Add the wet ingredients Stir in the yogurt, melted butter, sugar, and eggs until the mixture is well combined.
4. Whisk the dry ingredients In a second bowl whisk the baking soda, baking powder, salt, and flour together.
5. Mix gently Add the dry mixture a little at a time and stir until just combined, since some lumps are fine and keep the loaf moist.
6. Bake and cool Pour the batter into the pan and bake for about 60 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then move to a wire rack.
How to Serve Yogurt Banana Loaf
Serve thick slices plain or with a little butter. The loaf suits a brunch table beside oat milk banana bread and walnut banana bread for a banana themed spread, and a pitcher of fresh peach lemonade keeps the table cool. For a sweeter finish, add a small dish of silky chocolate ganache for dipping.
How to Store and Reheat Yogurt Banana Loaf
Let the loaf cool completely, then wrap it in plastic wrap or foil. Keep it at room temperature for about 3 days, and move it to the fridge if your kitchen is warm. For longer storage, wrap it in plastic and foil or place it in a freezer bag and freeze for 2 to 3 months.
Tips and Variations for Yogurt Banana Loaf
Flag the allergens. This loaf contains eggs, milk from the yogurt and butter, and wheat.
Skip the raw batter. Do not taste the batter, because it contains raw eggs.
Use ripe fruit. Very ripe bananas give the most flavor, and frozen bananas work once thawed. Fruit with black speckled peels is ideal, since the sugars are fully developed.
Measure with care. Spoon the flour into the cup and level it, or weigh it, so the loaf stays moist.
Do not overmix. Stop when the flour disappears, because extra stirring makes the crumb tough. A few small lumps in the batter are completely normal and bake out.
Cool in the pan. Ten minutes in the pan lets the loaf set, so it holds together when you turn it out. Run a thin knife around the edge first if the sides cling to the pan.
Swap the flour. A gluten free blend can replace the all purpose flour, though the texture will change.
Check trusted guidance. For general advice on storing and reheating leftovers, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Yogurt Banana Loaf
Can I use regular yogurt in this yogurt banana loaf?
Yes. Plain yogurt works in the same amount, though it is thinner and may give a slightly softer crumb.
Why is my yogurt banana loaf gummy in the middle?
It may need more time or the oven may run cool. Bake until a toothpick comes out clean, and cover loosely with foil if the top darkens first.
Can I freeze yogurt banana loaf?
Yes. Wrap it well in plastic wrap and foil or place slices in a freezer bag for 2 to 3 months.
Do I need both baking soda and baking powder?
Yes, because the combination gives lift to a heavy batter, so keep both.
Can I use frozen bananas?
Yes. Thaw them completely, drain extra liquid if there is a lot, and mash as usual.
Yogurt Banana Loaf
Equipment
- 9 by 5 loaf pan
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 1 cup plain Greek yogurt
- 3 large ripe bananas mashed until smooth
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 180 g all purpose flour about one and a half cups, spooned and leveled
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a loaf pan.
- Mix the wet batter. Mash the bananas, then stir in the yogurt, butter, sugar, and eggs.
- Add the dry mix. Whisk the baking soda, baking powder, salt, and flour, then fold it in until just combined.
- Bake. Bake for 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Cool for 10 minutes in the pan, then on a wire rack.
