Easy Greek Yogurt Banana Bread

Yield, Pan Size, and Timing

Yield and pan: This recipe produces one 9×5-inch loaf, about 10–12 slices depending on thickness.
Total time: 10–15 minutes active prep, 55–65 minutes bake time, plus 30 minutes cooling before slicing.

• 9×5 loaf pan: standard; expect 55–65 minutes at 175°C/350°F.
• 8.5×4.5 or 8×4: use for a smaller, taller loaf; reduce bake time by 5–10 minutes and check sooner.
• Muffins: for 12 muffins, bake at same temperature for 18–22 minutes; check with toothpick.

When to slice: Cool in pan for 10–15 minutes, then remove to a rack and allow at least 30 minutes for crumb to set; slicing too soon yields a gummy crumb.
High-altitude adjustment: decrease baking powder/soda slightly, increase liquid by 1–2 tablespoons, and reduce oven temperature by 10–15°F (5–8°C) if your loaf rises and collapses consistently.

Gathering Ingredients

Essential ingredients and roles:

• Ripe bananas (1 to 1¼ cups mashed): overripe with brown speckles provide concentrated sweetness and best banana flavor.
• Greek yogurt (½ cup): adds moisture, tender crumb, and a slight tang; use full-fat or 2% for best texture.
• Granulated sugar (½ cup) and brown sugar (¼ cup): combination gives sweetness and moistness; swap for ¾ cup all brown sugar for deeper molasses notes.
• Butter or oil (¼ cup melted butter or neutral oil): provides richness; melted butter gives flavor, oil yields a slightly moister loaf.
• Large egg (1): binder and structure; room temperature egg mixes more evenly.
• All-purpose flour (1½ cups): provides structure; for a slightly denser loaf use 1 cup whole wheat plus ½ cup all-purpose.
• Leaveners: 1 tsp baking soda + ½ tsp baking powder balances rise and tenderness.
• Salt (¼ tsp): enhances flavor balance.
• Add-ins (optional): ½ cup chopped walnuts or chocolate chips folded in at the end.

Ingredient tips: Measure flour with the spoon-and-level method to avoid dense bread; mash bananas with a fork until mostly smooth but leave a few small chunks for textural contrast.
Substitution notes: Use plant-based yogurt 1:1 for dairy-free; reduce sugar by 10–15% if bananas are very sweet. If using Greek yogurt strained thicker than ½ cup, thin with 1–2 tablespoons milk or water.

Required Equipment and Oven Prep

Essential equipment:

• 9×5 loaf pan: nonstick or metal lined with parchment for easy release.
• Mixing bowls: one large for dry, one medium for wet; use glass or metal for even mixing.
• Whisk and rubber spatula: whisk for dry ingredients, spatula for folding without overmixing.
• Cooling rack: allows bottom airflow to prevent sogginess.
• Instant-read thermometer or toothpick: checks doneness; internal temp should be about 200–205°F (93–96°C) for fully set crumb.

Oven preparation: Preheat oven to 175°C/350°F at least 20 minutes before baking to ensure stable temperature. If your oven runs hot or cold, use an oven thermometer and adjust by ±10–15°F accordingly.
Pan prep: Grease pan with 1 tablespoon butter or oil and line with parchment leaving 1–2 inches overhang for easy lift-out; for a crisp crust, butter the pan without lining and dust with a light coating of flour or cocoa for chocolate versions.
Rack position: Bake on the center rack for even heat; if the top browns too quickly, tent loosely with foil after 25–30 minutes.

Mixing and Preparation Steps

Step 1 — Dry ingredients: In a medium bowl whisk together 1½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, and ¼ tsp salt until uniformly combined.
Step 2 — Wet ingredients: In a separate bowl mash about 3 medium very ripe bananas (1 to 1¼ cups) until mostly smooth. Add ½ cup Greek yogurt, ¼ cup melted butter (or oil), ½ cup granulated sugar, ¼ cup brown sugar, and 1 large room-temperature egg. Whisk until blended and slightly frothy; add 1 tsp vanilla if using.
Step 3 — Combine: Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula. Mix just until streaks of flour disappear; small pockets of flour are preferable to overmixing. Overmixing develops gluten and yields a tough crumb.
Step 4 — Add-ins and final fold: Fold in ½ cup chopped walnuts or chocolate chips if desired, using two quick folds so the batter remains airy.
Step 5 — Transfer and score: Spoon batter into the prepared loaf pan, smoothing the top. For an even rise, run a spatula to center the batter. Optional: score a shallow line down the center with a knife to guide a neat crack and even baking.

Baking, Doneness, and Cooling

Bake temperature and time: Place on the center rack and bake at 175°C/350°F for 55–65 minutes. Begin checking at 50 minutes for visual cues.
Doneness tests:

• Toothpick test: Insert into center; it should come out with a few moist crumbs but not wet batter.
• Internal temperature: 200–205°F (93–96°C) indicates a set crumb for quick breads.
• Visual cues: edges pulling slightly away from pan and top deep golden brown with a gentle domed crack.

Preventing overbrowning: If top browns too quickly, tent foil loosely after 25–30 minutes without sealing sides to avoid steaming the top.
Cooling: Allow the loaf to rest in the pan on a rack for 10–15 minutes, then lift using parchment overhang and transfer to the rack. Cool at least 30 minutes before slicing to allow residual steam to finish setting the crumb; warm slices are softer and may compress when cut.
Slicing tip: Use a serrated bread knife and a gentle sawing motion; wipe knife between cuts for clean slices if add-ins streak.

Texture, Flavor Profile, and Common Problems

Expected texture: A tender, moist crumb with a slight spring back and a top crust that is thin and slightly crisp; the Greek yogurt adds tang and richness while preventing a dry crumb.
Flavor balance: The banana provides primary sweetness; brown sugar adds molasses undertones, and yogurt offers subtle acidity that brightens the loaf. Add cinnamon (½ tsp) or nutmeg (a pinch) for warm spice notes; citrus zest lightens flavor if desired.
If loaf is dense or heavy: Likely causes: too much flour (packaged measurement), overmixing, under-ripe bananas with insufficient sugar, or too cold an oven. Remedy: use spoon-and-level flour measuring, fold batter gently, ensure bananas are well-ripe, and preheat oven fully.
If loaf collapses: Causes include excessive leavening, oven temperature too high causing rapid rise then fall, or underbaking. Reduce baking soda by ¼ tsp, confirm oven temp with thermometer, and verify doneness by internal temp.
If crumb is gummy: Usually underbaked or sliced too soon; extend bake time in 5–10 minute increments and allow full cooling for crumb to set.

Storage, Freezing, and Reheating

Short-term storage (2–3 days): Wrap cooled loaf tightly in plastic wrap or place in an airtight container at room temperature away from direct sunlight. If using paper towel, ensure no moisture accumulates inside to prevent sogginess.
Refrigeration (up to 7 days): For longer keeping, refrigerate wrapped or in an airtight container to slow mold; refrigeration slightly firms texture—warm slices briefly before serving to restore softness.
Freezing:

• Whole loaf: Wrap tightly in plastic and then foil; freeze up to 3 months. Thaw overnight in refrigerator then bring to room temperature before serving.
• Sliced: Flash-freeze slices on a tray, then bag them; pull individual slices for quick warming.

Reheating methods:

• Toaster or toaster oven: 1–2 slices at 325°F/160°C for 3–5 minutes until warmed and slightly crisped.
• Microwave: 10–20 seconds per slice on medium power for a quick warm, but texture will be softer and less crisp.
• Oven: Wrap loaf or slices in foil and warm at 300°F/150°C for 10–15 minutes for even reheating without drying.

Serving suggestions: Serve warm with butter, cream cheese, or a thin smear of yogurt; pair with coffee or tea for breakfast or snack.

FAQs

Can I use plain yogurt instead of Greek yogurt? Yes. Use plain yogurt 1:1; if it is thinner than Greek yogurt, reduce other liquids slightly or drain 1–2 tablespoons to maintain batter thickness.
How ripe should bananas be? Best when heavily speckled or with brown skins; they should be very soft and aromatic. If bananas are only slightly ripe, increase sugar by 1–2 tablespoons and mash thoroughly.
Can I reduce the sugar? You can reduce total sugar by up to 25% if bananas are very sweet. Expect a slightly denser crumb and less caramelization on the crust.
Is it safe to substitute oil for butter? Yes. Use ¼ cup neutral oil (canola, vegetable, or light olive oil) for equivalent moisture. Melted butter gives more flavor; oil gives a moister crumb.
Why did my loaf sink in the center? Common reasons: underbaked center, too much leavening, or oven temperature fluctuations. Test with an instant-read thermometer to ensure internal temperature reaches 200–205°F (93–96°C) and reduce leavening slightly if collapse repeats.
Can I add mix-ins like nuts or chocolate chips? Yes. Fold in up to ½ cup of add-ins at the end; coat chocolate chips or nuts lightly with flour to prevent sinking to the bottom.
How do I make a gluten-free version? Replace all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum; expect a slightly crumblier texture and adjust liquid if batter seems too thick.