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Merry

High-Protein Greek Yogurt Banana Bread – Perfect for Breakfast!

This Greek Yogurt Banana Bread is a healthier twist on the classic—perfectly moist, naturally sweetened, and packed with protein-rich Greek yogurt. Whether you enjoy it for breakfast, a snack, or dessert, this banana bread delivers the perfect balance of taste and nutrition in every bite.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 1 loaf (10-12 slices)
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ripe bananas mashed
  • Greek yogurt plain
  • All-purpose flour
  • Granulated sugar
  • Light brown sugar
  • Baking soda
  • Salt
  • Eggs
  • Vegetable oil
  • Vanilla extract
  • Chopped walnuts pecans, or chocolate chips (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch loaf pan with cooking spray or parchment paper.
  2. In a large bowl, whisk together flour, sugar, brown sugar, baking soda, and salt.
  3. In a separate bowl, mix mashed bananas, Greek yogurt, eggs, vegetable oil, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. If using, fold in chopped walnuts, pecans, or chocolate chips for extra flavor.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan before transferring to a wire rack to cool completely.
  9. Slice and enjoy!

Notes

  • Use very ripe bananas – The riper the bananas, the sweeter and more flavorful your bread will be.
  • Avoid overmixing – Stir the batter until just combined to keep the bread light and fluffy.
  • Customize the mix-ins – Add nuts, chocolate chips, or dried fruit for extra texture and flavor.
  • Store properly – Keep the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Freeze for later – Wrap individual slices in plastic wrap and freeze for up to 3 months.

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