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Banana bread with yogurt topped with chocolate chips and walnuts

Banana Bread Recipe with Yogurt

A moist and easy banana bread recipe with yogurt, ripe bananas, brown sugar, and simple pantry ingredients. No mixer needed.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups mashed ripe bananas about 3 medium bananas
  • 1/2 cup plain Greek yogurt or regular plain yogurt
  • 1/3 cup neutral oil
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon optional
  • 3/4 cup chopped walnuts or chocolate chips optional

Equipment

  • 1 9×5 inch loaf pan For baking the banana bread
  • 1 Mixing bowl For wet ingredients
  • 1 Small bowl For dry ingredients
  • 1 Whisk, For mixing wet ingredients
  • 1 Silicone Spatula For folding batter
  • 1 Parchment paper For lining the loaf pan
  • 1 Wire cooling rack For cooling before slicing

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides.
  2. In a large bowl, mash the bananas until mostly smooth. A few small banana lumps are fine.
  3. Add the yogurt, oil, brown sugar, granulated sugar, eggs, and vanilla. Whisk until the mixture looks smooth and combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients. Fold gently with a spatula until no large streaks of flour remain. Do not overmix.
  6. Fold in walnuts or chocolate chips if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55 to 65 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. If the top browns too quickly, loosely tent the loaf with foil during the last 15 to 20 minutes.
  10. Let the banana bread cool in the pan for 15 minutes, then lift it out and cool on a wire rack before slicing.

Notes

Use very ripe bananas for the best flavor and moisture. If using very thick Greek yogurt, stir in 1 tablespoon of milk before adding it to the batter. Do not overmix once the flour is added, or the banana bread may turn dense. If the top browns too quickly before the center is done, loosely tent the loaf with foil.