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You are going to love this Greek Yogurt banana bread with added walnuts. Moist, fluffy, delicious, and so tasty! Perfect to serve as a breakfast option, snack, or dessert.
You may also love my cottage cheese banana bread. So moist and so good!
Recipe Overview
Have you ever tried adding Yogurt to your banana bread batter? It’s a game changer. I can make all types of banana bread and my kids will eat it. This is why I have all different kinds. Even though they don’t like when I add nuts to them, it is one of those recipes I always that I make whenever i have some ripe bananas sitting on my kitchen counter.
Ingredients needed
Below is a list of ingredients you will need to make this recipe. Full measurements are listed further down below on the recipe card.
- Bananas: must be ripe to get that sweet banana flavor. You will need about 1.5 cups of mashed
- 2 large eggs– for a less dense option, use only 1 * see note
- Plain Greek Yogurt, or vanilla-flavored
- Vanilla extract
- Brown sugar, cane sugar, or coconut sugar
- You can use Coconut oil or any other oil. Melted butter will work too.
- All-purpose flour, or whole wheat flour
- Baking soda
- Salt
- Chopped walnuts, or pecans
How to make Greek yogurt banana bread
Preheat the oven to 350°F, and line a loaf pan with parchment paper.
Steps 1 and 2: In a large bowl, add the mashed bananas, eggs, yogurt, vanilla, sugar, and oil. Whisk to combine.
Steps 3 and 4: To another bowl, add the flour, baking soda, and salt. Mix to combine. Gradually add the flour mixture over the wet banana mixture and continue to mix until it is fully incorporated.
Steps 5 and 6: Fold in the walnuts and top with more walnuts if you like. Pour the batter into the prepared loaf pan.
Steps 7 and 8: Bake for 55-60 minutes or until a toothpick comes out clean. For the last 15 minutes, if the bread is turning dark brown on top, you may cover it with foil to prevent it from getting too crispy. Allow the bread to cool for 10 minutes before serving.
Tips from my kitchen
- You can swap the walnuts with any other nuts or use chocolate chips instead.
- For a lighter and more airy banana bread, use one egg instead of two.
- Allow the banana bread to cool before cutting.
- Use any yogurt: Plain yogurt, Plain Greek, Vanilla Greek Yogurt, or non-dairy yogurt.
- Swap the coconut oil with any other oil of your choice.
Common Questions
You can use any other flour you have on hand in place of all-purpose flour. Flour like whole wheat flour, oat flour, gluten-free flour will work just fine. If using almond flour, you will need to add an additional egg. It will be a bit on the moist side.
Yes. You can use chocolate chips in place of walnuts. If you do not like walnuts, you can use raisins or any other nuts of your choice.
If you have leftovers, place them in a container in the fridge for up to 7 days.
Yes. Tightly wrap the banana bread to prevent freezer burn and freeze for up to 2 months.
More banana bread recipes
- Blueberry Banana Bread
- Vegan Banana Bread
- Pumpkin Banana Bread
- Double Chocolate Banana Bread
- Banana Date Nut Bread
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Greek Yogurt Banana Nut Bread
Video
Ingredients
- 3 large ripe bananas, about 1.5 cups mashed
- 2 large eggs, see note
- 1/2 cup Plain Greek Yogurt, or vanilla
- 2 teaspoons vanilla extract
- ½ cup brown sugar, or coconut sugar
- 1/3 cup coconut oil
- 2 cups all-purpose flour, or whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup chopped walnuts, plus more for topping, or pecans
Instructions
- Preheat the oven to 350°F, and line a loaf pan with parchment paper.
- In a large bowl, add the 3 large ripe bananas (mashed), 2 large eggs, 1/2 cup Plain Greek Yogurt, 2 teaspoons vanilla extract, ½ cup brown sugar, and 1/3 cup coconut oil. Whisk to combine.
- To another bowl, add the 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Mix to combine.
- Gradually add the flour mixture over the wet banana mixture and continue to mix until it is fully incorporated.
- Add in the 1/2 cup chopped walnuts (or pecans) and mix to combine.
- Pour the batter into the prepared loaf pan. Top with more walnuts if you like.
- Bake for 55-60 minutes or until a toothpick comes out clean. For the last 15 minutes, if the bread is turning dark brown on top, you may cover it with foil to prevent it from getting too crispy.
- Allow the bread to cool for 10 minutes before serving.
Notes
- In my video, I didn’t add the walnuts into the batter because 4 out of 5 of my kids won’t eat any If I add any nuts. I added them on top because it would be easy to pick them out. So if you have picky eaters, swap the nuts with chocolate chips.
- For a light and fluffy texture, I recommend you use just one egg. For those who like it a bit more dense, then 2 eggs work great.
- Use any flour of your choice. I like all-purpose flour, but you can do a mix of different flours, and it will still work.
- You can swap the Plain Greek yogurt with vanilla yogurt instead.
- Using melted butter instead of coconut oil is ideal, of course, to get that shiny look. You can swap the coconut oil with any other oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
