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.
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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.
How can I ripen bananas quickly?
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:
- Ripen bananas in the oven. Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Place bananas peel and all on the parchment and bake for 30-40 minutes, until peels are black & shiny. Let cool 1 hour and proceed with banana bread recipe.
- Ripen bananas in a paper bag. If you have more time, place bananas in a paper bag with an apple. Fold and secure closed. I usually leave bananas like this for a full day, then proceed with the Yogurt Banana Bread recipe.
How do you make bannana bread moist?
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!
How long does it take to bake Yogurt Bannana Bread?
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.
Did your banana bread sink in the middle?
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.
Best Bread Pan?
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!
Yogurt Bannana Bread Recipe
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 six ounce cup banana yogurt
- 1/3 cup canola oil
- 1 tsp vanilla
- 2 ripe bananas, mashed (plus additional banana slices for top, if desired)
- Preheat oven to 350 degree F. Lightly grease an 8″ or 9″ bread pan and set aside.
- In a small bowl, combine the dry ingredients and whisk gently.
- In a medium sized mixing bowl mash the bananas, then add in the eggs, yogurt, oil and vanilla. Stir until well blended.
- Stir dry ingredients into wet ingredients just until mixed.
- Transfer batter to prepared pan.
- Bake for 45-55 minutes, until bread is lightly browned and internal temperature registers 190 degrees F.
- Let cool for 15 minutes, then remove bread from pan to cool completely.
More amazing quick bread recipes that we love:
-
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
AVOID SUNKEN BREAD
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!
Yogurt Banana Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 6 oz banana yogurt 1 small cup, store bought
- 1/3 cup canola oil
- 1 tsp vanilla
- 2 ripe bananas mashed (plus additional banana slices for top, if desired)
Instructions
- Preheat oven to 350 degree F. Lightly grease an 8" or 9" bread pan and set aside.
- In a small bowl, combine the dry ingredients and whisk gently.
- In a medium sized mixing bowl mash the bananas, then add in the eggs, yogurt, oil and vanilla. Stir until well blended.
- Stir dry ingredients into wet ingredients just until mixed.
- Transfer batter to prepared pan.
- Bake for 45-55 minutes, until bread is lightly browned and internal temperature registers 190 degrees F.
- Let cool for 15 minutes, then remove bread from pan to cool completely.
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Alison says
This is my new favorite version of Banana Bread! It is SO good!
Kassie Miller says
I have always loved banana bread, but this addition of yogurt makes it even better!
Jenn L says
The yogurt here is perfection and I love the tips to ripen bananas faster – awesome!
Linda says
This sounds like a moist and delicious banana bread, one of my favorite quick breads when I have too many ripe bananas. The addition of the yogurt is brilliant! I’ve used yogurt in cakes but never thought about using it in my banana bread. Duh? Will definitely have to try your version.
Bushra says
I used coconut yogurt and coconut milk and no oil and dates instead of sugar so that I wouldn’t suffer from an allergic reaction. It’s turned out fine. Thanks, and love and peace from Pakistan!
Ashley says
I’m sticking with this recipe. I added pecans and substituted 1/2 C plain milk kefir with 1/4 C passionfruit pulp for the yogurt. I’ll try more passionfruit and less oil sometime but as it was it was delicious. Thank you!
Nellie says
Great substitutions – so glad you enjoyed the bread!
Jujji says
Hi! How can I get the ingredients in metric system? In particular I don’t get how much yogurt did you put in it: is it 16 oz cup or 1/6 cup? Thank you for your kindness 🙂
Jessica says
You use one 6-oz cup of yogurt!
Jujji says
Thanks!! 😄
Chamanicecream says
I love Banana cake! This sounds like a really great way to eat it too! Chamanicecream
Luann Durkin says
Tried this recipe today with Greek banana yogurt and substituted applesauce instead of the oil to make it a bit healthier….OMG….baked up beautiful, moist, and delicious♥️
Alison says
Luann, love the healthy update! Glad you could enjoy this yummy bread!
Tay Qian hui says
Omg! I used 16oz!!! No wonder it was still gooey
Afton says
I seriously thought she said 16oz also and did a triple take bcs it just didn’t sound right. 🤣
Jessica says
Just one 6-oz cup of yogurt! I’ll try and make it more clear so that no one adds 16 oz instead. Yikes! That’d me more like yogurt with a side of bread… 😉
Joe says
Insanely good.
Nellie says
Thanks Joe – so glad you enjoyed it!
Yvonne says
Thanks for this awesome recipe. Can i get the recipe in Grams measurement . New baker here.. but really love to try this recipe.
Thank u thank u..
Allison says
I made this recipe and love the texture. It’s super moist. It just came out a little bland for my taste. I’m thinking about adding something to give it a fuller flavor. Maybe the coffee extract I just made. Any idea how much I should use or suggestions re other add ins?
Jessica says
Oh I have so many ideas! First- did you use banana yogurt? It can be hard to find, but it makes a difference! You can add 1/4 cup mini chocolate chips, 1/3-1/2 cup chopped pecans, 1/3 cup craisins or raisins or even 1/2 cup butterscoth or caramel chocolate chips. I love adding stuff in! You can also double the vanilla to make it a bit more interesting. 🙂
Manjeeta says
Just tried it for breakfast. Didnt have banana yogurt so used Greek instead. Added one more banana for flavor. Turned out perfectly! Thank you for this beautiful recipe.
Kim L says
Made this with some tweaks. Searched high and low for recipe that only needed two bananas and used yogurt. I subbed the oil with unsweetened applesauce. Used coconut green yogurt. Did half whole wheat flour. Reduced sugar to 1/2 cup and added half cup sweetened coconut flakes. Baked for 50min. Delish! Thank you.
Alison says
I’m glad you could add some touches you’d enjoy and that it was a success for you! Thank you!
Joy D. says
Awesome!!!! Easy and so moist!! The pan vanished in a day with 2 teenage boys. All I had for greek yogurt was strawberry, it was a great combo!! Yum!!
Nellie says
Strawberry yogurt sounds like a great idea! Glad you enjoyed the recipe!
Cj Simmons says
I added a handful of chopped pecans and dark chocolate chips. My daughter says it’s the best banana bread I’ve ever made, and I have to agree. Great, simple recipe! We’ll be making this often.
Kaylie says
Love it! Thank you, Cj!
Debra Paikoff says
This banana bread was absolutely delicious but I did make a few minor changes as I only had two bananas so I added 4 ounces of unsweetened applesauce and used about 3/4 of a cup of yogurt. In addition I sprinkled on top of the batter so I added it to the baking pan some cinnamon and turbinado raw cane sugar. The cake ended up cooking about an hour and 15 minutes.
Nellie says
Great improvising! I’m glad you enjoyed the bread!
Cheistina says
I simply love this cake. It is so moist and super soft. Easy to bake without using electric mixer. Best of all, it is so healthy.
Allie says
A huge hit with the whole family! Super moist and flavorful! This is my new ‘go to’ banana bread recipe!
Jessica says
I’m so glad you liked it- it’s one of our favorites too!
Louise says
Hi, thank you so much for this incredible recipe. I’ve struggled to find a go to recipe for banana bread and now I have ‘the one!’ This truly is the best ever and lives up to the name!
I love the light fluffy texture and how it isn’t dense like a lot of banana breads. There is also tons of flavour; I made the recipe to the letter apart from adding greek yoghurt as that is all I had but it turned our fantastic and rose beautifully and so high!
I will def be making this again and probably tomorrow! Would it work to add peanut butter into the recipe and how much would I add and some nutella swirls? It is out of this world good as it is and doesnt need anything else imo but I have had a request for the above!
Jessica says
I’m so glad you like it Louise! I think adding a swirl of nutella would be delicious. Watch out with peanut butter though as it’s much more dense. Maybe whisk in a bit of milk to the peanut butter first? Let me know how this goes- it sounds amazing!