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A loaf of yogurt banana bread on a wooden cutting board, a few slices scattered, one smeared with butter
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4.07 from 86 votes

Yogurt Banana Bread

This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Total Cost: $4.57 recipe / $0.57 serving
Servings: 8 thick slices
Calories: 294.93kcal
Author: Beth Moncel

Equipment

  • 9×5'' Glass Loaf Pan
  • Mixing Bowls
  • Whisk
  • Measuring Cups Spoons

Ingredients

  • 1 cup mashed bananas ripe, (about 3 bananas) $0.84
  • 1 cup plain yogurt $0.67*
  • 2 large eggs $0.58
  • ½ cup granulated sugar $0.48
  • 4 Tbsp butter melted, $0.40
  • 1 tsp vanilla extract $0.65
  • 1½ cups all-purpose flour $0.27
  • 1 tsp baking powder $0.02
  • ½ tsp baking soda $0.02
  • ½ tsp salt $0.02
  • ¼ tsp ground nutmeg $0.02
  • ½ cup chopped walnuts $0.60

Instructions

  • Preheat the oven to 350ºF. Rub a little butter on the inside of a loaf pan to coat the bottom and sides.
  • Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they're well combined.
  • In a separate bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg until well combined.
  • Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir). Gently fold in the chopped walnuts.
  • Pour the batter into the prepared loaf pan **, then bake in the preheated 350ºF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter).
  • After baking, let the banana bread cool in the pan for about 15 minutes. Once it's slightly cooled it will have pulled away from the bread pan slightly. Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling. Once cool, slice and serve.

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Notes

*I use a plain, unflavored (non-Greek) yogurt in this recipe.
**My 9×5'' loaf pan is made of glass, which typically requires a slightly longer baking time than a metal pan. If you’re using a metal loaf pan, start checking for doneness about 5-10 minutes earlier. If the edges begin browning before the inside is done, you can loosely tent the top with foil to prevent over-browning while the center finishes baking. I recommend using a glass loaf pan when following this recipe, if possible, to avoid this.

Nutrition

Serving: 1slice | Calories: 294.93kcal | Carbohydrates: 38.83g | Protein: 6.56g | Fat: 13.28g | Sodium: 348.49mg | Fiber: 1.89g