This banana bread is one of my favorite ways to use ripe bananas. I love how the mashed bananas give the loaf plenty of natural sweetness and moisture, while Greek yogurt keeps the crumb soft and tender. A little cinnamon adds warmth without overpowering the classic banana flavor.
I like serving a slice for breakfast, enjoying it with coffee or tea in the afternoon, or keeping it around as a simple homemade dessert. The recipe is straightforward, uses familiar baking ingredients, and makes a generous loaf that is easy to slice and share.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
115 g unsalted butter, softened, plus extra for greasing
150 g light brown sugar
2 medium eggs
1 teaspoon vanilla extract
100 g Greek yogurt
3 large ripe bananas, mashed
250 g plain flour
1 teaspoon bicarbonate of soda
¼ teaspoon fine salt
½ teaspoon ground cinnamon
For the best flavor, I like using bananas that are very ripe and covered with plenty of brown spots. The riper my bananas are, the sweeter and more pronounced the banana flavor becomes.
Directions
I preheat my oven to 170°C (fan 150°C, Gas Mark 3½). I grease a 13 cm × 23 cm loaf tin and line it with baking paper so the bread is easy to remove after baking.
In a large mixing bowl, I beat the softened butter and light brown sugar together for 2 to 3 minutes, until the mixture looks lighter and fluffy.
I add the eggs one at a time, beating well after each addition. I then stir in the vanilla extract, Greek yogurt, and mashed bananas until everything is well combined.
In a separate bowl, I sift together the plain flour, bicarbonate of soda, fine salt, and ground cinnamon.
I gently fold the dry ingredients into the banana mixture. I stop mixing as soon as everything is combined because overmixing can make my banana bread denser and tougher.
I spoon the batter into the prepared loaf tin and smooth the top with a spatula.
I bake the loaf for approximately 1 hour. I check it by inserting a toothpick into the center; when it comes out clean or with just a few moist crumbs, my banana bread is ready. If I notice the top browning too quickly, I loosely cover it with aluminum foil for the remainder of the baking time.
I allow the banana bread to cool in the tin before removing, slicing, and serving it. Giving it time to cool also helps me get cleaner slices.
Servings and Timing
This recipe makes approximately 15 servings.
Prep time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Servings: 15
Calories: approximately 190 kcal per serving
The exact baking time can vary slightly depending on my oven, the loaf tin, and how much moisture is in my bananas. I usually begin checking the center near the end of the suggested baking time rather than relying on the clock alone.
Variations
When I want extra texture, I fold a handful of chopped walnuts or pecans into the batter before transferring it to the loaf tin. Nuts work particularly well with the banana and cinnamon flavors.
For a sweeter version, I like adding chocolate chips. Dark, milk, or semi-sweet chocolate can all work, depending on how rich I want the loaf to be.
I can also add a little extra spice by including a pinch of nutmeg or mixed spice along with the cinnamon. When I want something simpler, I leave the cinnamon out entirely and let the banana and vanilla flavors take center stage.
For a decorative finish, I sometimes slice an additional banana lengthwise and place it on top of the batter before baking. It gives my finished loaf a particularly inviting homemade appearance.
Storage/Reheating
Once my banana bread has cooled completely, I keep it in an airtight container at room temperature for around 2 to 3 days. I can also refrigerate it for longer storage, although I make sure it is well wrapped so it doesn’t dry out.
For longer storage, I freeze individual slices or the entire loaf. I wrap the bread securely before freezing and place it in a freezer-safe container or bag. Individual slices are especially convenient because I can thaw only what I need.
When I want a warm slice, I gently reheat it in the microwave for a few seconds. I can also warm slices briefly in the oven or toast them for slightly crisp edges.
FAQs
How ripe should my bananas be for banana bread?
I get the best results from very ripe bananas with plenty of brown or black spots on their skins. These bananas are softer, sweeter, and easier for me to mash, and they provide a stronger banana flavor.
Why did my banana bread turn out dense?
I find that overmixing is one of the most common reasons banana bread becomes dense. Once I add the flour, I fold the batter only until the ingredients are combined. Too much mixing can develop the gluten and make the finished loaf heavier.
Can I make banana bread without Greek yogurt?
Yes. If I don’t have Greek yogurt, I can use another thick plain yogurt or sour cream as a substitute. The purpose is to add moisture and help create the soft texture I want in the loaf.
How do I know when my banana bread is fully baked?
I insert a toothpick or thin skewer into the center of the loaf. I consider it ready when the toothpick comes out clean or with a few moist crumbs rather than wet batter. If the outside looks done but the center still needs time, I loosely cover the top with foil and continue baking.
Can I freeze banana bread?
Yes. I let my banana bread cool completely before wrapping it tightly and freezing it. I particularly like freezing individual slices because they are easy to thaw whenever I want a quick breakfast, snack, or dessert.
Conclusion
This moist banana bread is a simple homemade classic that I can make whenever I have a few overripe bananas waiting to be used. The combination of ripe bananas, brown sugar, Greek yogurt, vanilla, and cinnamon gives me a tender loaf with plenty of comforting flavor.
I love that I can enjoy it for breakfast, serve it as an afternoon snack, or turn it into an easy dessert. Whether I keep the recipe classic or customize it with chocolate chips, nuts, or extra spices, it is a reliable banana bread recipe that I can return to again and again.
📖 Recipe:
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Banana Bread
- Total Time: 1 hour 20 minutes
- Yield: 15 servings
- Diet: Vegetarian
Description
A moist and tender banana bread made with ripe bananas, brown sugar, Greek yogurt, vanilla, and a touch of cinnamon. Perfect for breakfast, snacks, or a simple homemade dessert.
Ingredients
115 g unsalted butter, softened, plus extra for greasing
150 g light brown sugar
2 medium eggs
1 teaspoon vanilla extract
100 g Greek yogurt
3 large ripe bananas, mashed
250 g plain flour
1 teaspoon bicarbonate of soda
¼ teaspoon fine salt
½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 170°C (fan 150°C, Gas Mark 3½). Grease a 13 cm × 23 cm loaf tin and line it with baking paper.
- Beat the softened butter and light brown sugar together in a large mixing bowl for 2 to 3 minutes, until lighter and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, Greek yogurt, and mashed bananas until well combined.
- In a separate bowl, sift together the plain flour, bicarbonate of soda, fine salt, and ground cinnamon.
- Gently fold the dry ingredients into the banana mixture just until combined. Avoid overmixing.
- Spoon the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil for the remainder of the baking time.
- Allow the banana bread to cool in the tin before removing, slicing, and serving.
Notes
Use very ripe bananas with plenty of brown or black spots for the sweetest flavor and best texture.
Avoid overmixing after adding the flour, as this can make the loaf dense and tough.
Greek yogurt can be replaced with another thick plain yogurt or sour cream.
For extra texture, fold chopped walnuts or pecans into the batter.
Chocolate chips can be added for a sweeter variation.
Add a pinch of nutmeg or mixed spice for extra warmth, or omit the cinnamon for a simpler banana and vanilla flavor.
For a decorative finish, place a banana sliced lengthwise on top of the batter before baking.
Store cooled banana bread in an airtight container at room temperature for 2 to 3 days, or refrigerate it well wrapped for longer storage.
The loaf or individual slices can be tightly wrapped and frozen for longer storage.
Reheat individual slices briefly in the microwave or oven, or toast them for slightly crisp edges.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190 kcal
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
