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Fluffy Greek Yogurt Banana Bread - Soft, Moist, and Easy

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 servings

Ingredients
  

  • 3 large very ripe bananas (about 1 1/3 cups mashed)
  • 1/2 cup plain Greek yogurt (2% or whole for best texture)
  • 1/3 cup neutral oil (or melted butter)
  • 2 large eggs, room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips, or 1 teaspoon cinnamon

Instructions
 

  • Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with a parchment sling for easy removal.
  • Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps for texture.
  • Whisk in wet ingredients: Add Greek yogurt, oil, eggs, vanilla, brown sugar, and granulated sugar. Whisk until smooth and glossy.
  • Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt to evenly distribute the leaveners.
  • Fold together: Add dry ingredients to wet. Stir gently with a spatula until just combined. Stop when you no longer see dry streaks. Fold in any add-ins.
  • Pan and smooth: Scrape batter into the pan and smooth the top. For a bakery-style split, run a thin line of oil down the center with a knife.
  • Bake: Bake 50–60 minutes, until the top is golden and a toothpick comes out with a few moist crumbs. If browning too fast, tent loosely with foil at the 45-minute mark.
  • Cool properly: Cool in the pan 10–15 minutes, then lift out to a rack. Let it set at least 30 minutes before slicing for clean pieces.