Recipe

Banana Bread With Yogurt

A super moist, tender banana bread recipe made with yogurt for extra richness and a soft crumb. Easy to mix, hard to mess up.

By Matt Campbell

•

4.8

A golden brown loaf of banana bread made with yogurt cooling on a wire rack on a warm kitchen counter, sliced to show a moist crumb

Jump to Recipe

Banana bread is already a comfort food classic. But banana bread with yogurt is the version that makes you stop mid-bite because the crumb is so soft it feels like it has no business being that tender.

Yogurt does a few things at once: it adds moisture without making the loaf greasy, it brings a gentle tang that wakes up the banana flavor, and it helps keep everything plush for days. This is my relaxed, weeknight-friendly loaf. No fancy ingredients, no weird steps, just a bowl, a whisk, and some bananas that are basically begging for purpose.

Ripe bananas, a bowl of yogurt, flour, eggs, sugar, butter, and baking soda arranged on a tidy kitchen counter with soft natural light

Why It Works

Moist for real: Yogurt adds moisture and tenderness so the bread stays soft even the next day.
Big banana flavor: Extra ripe bananas plus vanilla and a pinch of salt keep it cozy but not flat.
One-bowl vibe: Melt butter, mash bananas, stir, bake. Minimal dishes, maximum payoff.
Flexible: Works with Greek yogurt or regular yogurt, and you can fold in nuts or chocolate without changing the base.

Pairs Well With

Storage Tips

Room temperature: Let the loaf cool completely, then wrap tightly in plastic wrap or store in an airtight container. It keeps well for 3 to 4 days. If your kitchen is hot or humid, consider refrigerating after 2 days.

Refrigerator: You can refrigerate it for up to 1 week, but banana bread can dry out in the fridge. Rewarm slices for 10 to 15 seconds in the microwave or toast lightly to bring it back.

Freezer: Freeze the whole loaf or individual slices. Wrap in plastic wrap, then foil, and freeze up to 3 months. Thaw at room temp or microwave slices straight from frozen.

Thick slices of banana bread stacked in an airtight container lined with parchment on a kitchen counter

Common Questions

What kind of yogurt is best for banana bread?

Plain yogurt works best. Greek yogurt gives a slightly tighter, richer crumb. Regular plain yogurt makes it a touch lighter. Either works. If your yogurt is sweetened or flavored, the bread will still bake up, but it can taste more dessert-like and may throw off the sweetness.

Can I use sour cream instead of yogurt?

Yes. Swap it 1:1. Sour cream is usually a little richer, and the tang can vary by brand, but the loaf will still be super moist and tender.

How ripe should the bananas be?

Riper than you think. You want heavily speckled, almost-black bananas that smell sweet. If they are still yellow, the bread will bake up less flavorful and less moist.

Why did my banana bread sink in the middle?

Most common culprits: underbaking, opening the oven too early, or too much moisture in the batter. Use the toothpick test and look for a domed, set center. If you use a thermometer, aim for around 200°F in the center (roughly 195°F to 205°F), and pair that with visual cues since pans and ovens vary.

Can I make this recipe into muffins?

Yes. Divide into a lined muffin tin and bake at 350°F for about 18 to 24 minutes, until a toothpick comes out with a few moist crumbs.

Banana bread batter being poured from a mixing bowl into a parchment-lined loaf pan on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan (or 8.5x4.5-inch works with a slightly longer bake)
Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Fork or potato masher (for bananas)
Wire rack for cooling

I used to think banana bread had to be a whole production to be great. Then I started tossing yogurt into the batter on a whim, mostly because I had a half tub sitting in the fridge, and suddenly the loaf came out with that bakery-style tenderness I was always chasing.

Now it is my default when I want something cozy but not fussy. It is the kind of recipe that fits real life: slightly chaotic kitchen, one too-ripe bunch of bananas, and the strong belief that tasting as you go is basically a human right.

A pair of hands slicing a cooled loaf of banana bread with a serrated knife on a wooden cutting board in a home kitchen

Banana Bread With Yogurt

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 to 65 minutes

Total Time 1 hour 15 minutes

Servings 1 loaf (9x5-inch), about 10 slices

Ingredients

3 very ripe bananas (about 1 1/2 cups mashed, about 340g)
1/2 cup plain yogurt (Greek or regular) (120g)
1/2 cup unsalted butter, melted and cooled slightly (113g)
2 large eggs, room temperature
3/4 cup granulated sugar (150g) (or 1/2 cup (100g) for less sweet)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (210g)
1 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional, but recommended)
1/2 cup chopped walnuts or chocolate chips (optional) (about 60g to 85g, depending on mix-in)

Mashed ripe bananas in a mixing bowl next to a small bowl of plain yogurt on a clean kitchen counter

Instructions

Prep the oven and pan. Heat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment (leave some overhang so you can lift the loaf out).
Mash the bananas. In a large bowl, mash bananas until mostly smooth with a few small lumps.
Whisk in the wet ingredients. Add yogurt, melted butter, eggs, sugar, and vanilla. Whisk until glossy and well combined.
Add the dry ingredients. Sprinkle flour, baking soda, salt, and cinnamon over the batter. Switch to a spatula and fold just until you do not see dry flour anymore. If using walnuts or chocolate chips, fold them in now.
Tip: Stop early. Overmixing toughens the crumb.
Bake. Pour batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the center looks set. If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes.
Pan note: If using an 8.5x4.5-inch pan, plan on 60 to 75 minutes since the loaf is taller.
Cool for clean slices. Cool in the pan for 10 minutes, then lift out and cool on a wire rack. Wait at least 30 minutes before slicing, and for the cleanest slices, give it 1 to 2 hours if you can.