Banana Bread with Yogurt Recipe
Plain yogurt replaces part of the fat in the batter, adding moisture and a mild tang while its acidity reacts with the baking soda for extra lift, so the loaf rises well and stays tender for days without tasting greasy.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 10
Ingredients
- 3 medium bananas, very ripe, mashed
- 1/2 cup plain yogurt
- 1/3 cup vegetable oil
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Nutrition per serving
- Calories
- 190
- Protein
- 4g
- Carbs
- 32g
- Fat
- 5g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment, leaving an overhang on the long sides.
- 2In a large bowl, mash the ripe bananas with a fork until mostly smooth, a few small lumps are fine.
- 3Whisk in the yogurt, oil, sugar, eggs, and vanilla until fully combined and glossy.
- 4In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- 5Add the dry ingredients to the wet ingredients and fold together with a spatula just until no streaks of flour remain; a few small lumps in the batter are fine.
- 6Pour the batter into the prepared pan and smooth the top.
- 7Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 8Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and cool completely on a wire rack before slicing.
Tips & variations
- Use full-fat plain yogurt rather than low-fat or nonfat; the extra fat keeps the crumb moist and low-fat versions can make the loaf slightly gummy.
- Greek yogurt works as a substitute but is thicker and more tangy, thin it with a tablespoon of milk if the batter looks stiff.
- Stir in 1/2 cup chocolate chips or chopped walnuts along with the dry ingredients for texture.
- A ripe, heavily spotted banana mashes down sweeter and wetter than a yellow one, which is what this recipe is built around.
Storage & reheating
Store the cooled loaf wrapped tightly at room temperature for up to 4 days, or refrigerated for up to a week. To freeze, wrap the fully cooled loaf (whole or in slices) in plastic wrap and then foil, and freeze for up to 3 months; thaw at room temperature or warm slices in a 300°F (150°C) oven for about 10 minutes.
Tips from the Tulo kitchen
- Weighing the flour instead of scooping with a measuring cup avoids packing in too much, which is a common cause of a dry, dense loaf.
- If the top is browning too fast before the center sets, tent the pan loosely with foil for the last 15 minutes of baking.
FAQ
Can I use Greek yogurt instead of regular yogurt?
Yes, but Greek yogurt is thicker, so thin it with a tablespoon of milk before mixing it into the batter to keep the loaf from baking up too dense.
Why add yogurt to banana bread instead of just butter?
Yogurt's acidity reacts with the baking soda for extra lift, and it adds moisture with less fat than an equivalent amount of butter, giving a lighter, more tender crumb.
Can I substitute sour cream for the yogurt?
Yes, sour cream has a similar fat content and acidity and can be swapped in at a 1:1 ratio with no other changes.
Why did my banana bread sink in the middle?
This usually means the loaf was underbaked or the oven door was opened too early; check for doneness with a toothpick in the very center starting at the 50-minute mark rather than relying on the surface color.