Go Back
banana bread recipe with yogurt

Greek banana bread recipe with yogurt

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 4


  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 1 tsp baking powder
  • 1 1 tsp baking soda
  • 1/2 1/2 tsp salt
  • 1 1 cup mashed ripe banana
  • 3/4 3/4 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 1/4 cup unsalted butter, melted and slightly cooled
  • 1 1 large egg, lightly beaten
  • 1 1/2 1 1/2 tsp vanilla extract
  • 1/2 1/2 cup chopped pecans
  • 1 1 Tbsp Turbinado (raw sugar)


  • Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
  • For the bread, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Fold in pecans.
  • Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles, and sprinkle turbinado sugar over batter.
  • Bake for 50 to 52 minutes, until bread is golden and springs back to the touch (if desired, tent with foil after 30 minutes of baking time to prevent over-browning). Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely.


This cake with a soft and fruity flavor is ideal for weekend breakfasts. Combined with yogurt, we get a round plate to start the morning. If kept tightly covered with a clean cloth, it can last up to 3-4 days in perfect condition.
50 g is roughly equivalent to a finger-thick slice of banana bread.
source of this wonderful recipe from https://tutti-dolci.com/