This Easy Banana Bread is perfectly moist thanks to the greek yoghurt in the recipe, and has a crunchy turbinado sugar topping. It is the best way to use up over ripe, sad looking bananas.
Hi hi! I Hope you are well - I am just popping in to share this Easy Banana Bread Recipe. We are coming up to the one year anniversary of staying inside our homes and making banana bread, and so I thought what better time to add this recipe to the other 433,000,000 other hits that come up when you google banana bread!
My original recipe for Banana Bread actually comes from my friend's Dad, Barry (Hi Barry!). The blog post is one of the first things that I posted here so is super old, so I re-shot the recipe and tweaked it just a tiny bit - adding in some greek yoghurt and finishing it with some crunchy turbinado sugar. Rich can take down almost a whole loaf of this by himself in one day - it's super, super good.
Banana Bread made with Greek Yoghurt
I'm not going to give you a whole spiel on why this is the best banana bread you've ever made - because to be honest, it's just another banana bread recipe. I did loads of research into other people's recipes and they are all relatively similar, but use different ingredient ratios. However this is the recipe that I make all the time, and so thought I might as well share it here with you!
I added some greek yoghurt into the recipe because I love the moisture and super subtle tang that it adds to baking without making the batter too runny. It is my go to if I need something to help texture wise in baked goods, and I almost always have a container of it in the fridge, so popped some into this banana bread. The yoghurt will give the banana bread a nice soft crumb, and will help to keep it moist for a few days.
How to make Banana Bread
The steps for making this easy banana bread are just that - super quick and easy. If you can, make sure your ingredients are at room temperature and your oven is well preheated before you start!
- Preheat your oven - Ovens often need about 20 minutes to properly come to temperature, so make sure you do this ahead of time to make sure the whole oven is warm, not just where the thermostat is.
- Mash bananas - I like to do this with the electric mixer to minimise dishes. I just pop it into the bowl with the bananas and the yoghurt, and mix until the bananas are mashed and the yoghurt is incorporated.
- Cream butter and Sugar- This aerates the batter and provide a base for perfect fluffy banana bread. The butter and sugar is creamed together, then the eggs are added and incorporated.
- Add in Banana - The Banana and yoghurt mixture is added in and then incorporated. Either you can use your mixer here, or you can incorporate this by hand.
- Combine dry ingredients and add - I like to combine the dry ingredients separately before adding them to the mixture to ensure the leavening agent is evenly dispersed. I usually just do it in the bowl that the banana and yoghurt mixture was just in to minimise mess.
- Transfer to pan - Transfer the batter to the prepared loaf pan and then sprinkle with turbinado sugar if using.
- Bake - Banana bread needs to bake for a relatively long time, so bake until a tested inserted into the cake comes out clean.
- Cool - I like to leave the banana bread to cool for about 5 minutes in the pan and then remove and allow to finish cooling on a wire rack.
What are the best bananas to use for Banana Bread?
The best bananas for banana bread are ones which are SUPER ripe and squishy. Ideally you want to leave them until they are almost black all over, and super mushy. Using these bananas will give you the sweetest, moistest banana bread. However, I make this all the time with bananas that are just looking a bit tired and beaten up - just make sure that they are some form of over ripe!
Banana bread with Frozen Bananas.
I get asked this often - can you make banana bread with frozen bananas?
Sometimes If bananas look like they are going to go rotten on me, I will throw them into the freezer with the skins still on to use for baking at another time. These work just great in baking - I thaw them at room temperature on a plate and then once they are ready to use, proceed with the recipe as usual. If they have leaked any moisture onto the plate, then just discard that. The banana quantity in this recipe is done by weight so you don't have to worry about accounting for any moisture lost in the freezing process.
FAQ for Recipe
I used a one pound loaf pan (8"x4"x2 ¾") to make this. Here is the exact pan that I used. There are generally two sizes of loaf pan and this is the smaller of the two. If you use a bigger pan that's totally fine too, your bread will just come out a little wider and flatter!
Yes! I make this and freeze it all the time. I like to slice it into thick slices and then freeze the whole thing tightly wrapped. That way when you want some you can defrost it by the slice. Rich does this often and actually does it in the toaster!
Nope! If you don't have it, that's totally fine! Just leave it off.
I tested this both by hand and with a handheld electric mixer and both worked great. The electric mixer makes things quicker but making this by hand works perfectly too.
Sour cream or cream fraiche should work great as a sub for greek yoghurt. I sub sour cream for greek yoghurt 1:1 all the time and it works perfectly.
I like to use a paring knife or a skewer (I find cake testers are too thin) to insert into the middle of the cake. If it comes out with wet batter on it, it needs a little more time - it should come out clean or with a few crumbs. Add some foil to the top of the banana bread if it needs a little more time and you are worrieda bout it getting too dark.
The cinnamon is just there to add a tiny little bit of warmth. I really like it but if you don't like cinnamon, just leave it out! I live with a cinnamon hater (who eats cinnamon rolls, go figure), and he didn't even notice it in there!
For more loaf cake recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
Easy Banana Bread
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
This Easy Banana Bread is perfectly moist thanks to the greek yoghurt in the recipe, and has a crunchy turbinado sugar topping. It is the best way to use up over ripe, sad looking bananas.
- 420g over ripe bananas (weight is flesh of bananas only, not including skin)
- 70g full fat greek yoghurt or sour cream, at room temperature
- 115g unsalted butter, at room temperature
- 80g granulated sugar
- 120g light or dark brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 235g all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- ½ tsp cinnamon
- Turbinado (sugar in the raw / raw sugar) for sprinkling, optional
- Preheat the oven to 350°f / 180°c. Grease a 1 lb (8"x4"x2 ¾" approximately) loaf pan with butter or baking spray and line with a piece of parchment paper with the edges extending over the sides to form a sling. You can clip the parchment down to make adding the batter easier but take the clips off before baking or you will bake them into the banana bread (I am speaking from personal experience here).
- Add the over ripe bananas and greek yoghurt to a medium bowl. Either using a handheld stand mixer or a fork, mash the bananas until fairly smooth and the yoghurt is incorporated.
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add the vanilla and mix to combine.
- Add the banana and yoghurt mixture to the bowl and mix until incorporated.
- Combine the flour, baking soda, salt, and cinnamon in a medium bowl (I quickly wipe out the banana bowl and use it for the dry ingredients but use a new one if you like). Add to the wet ingredients and mix until just combined. Be careful not to over beat the mixture. I like to stop just before it is incorporated and finish it off by hand.
- Transfer the batter to the prepared loaf pan and sprinkle generously with turbinado sugar if using. Bake for 60-70 minutes, or until a skewer inserted into the middle of the cake comes out clean. Tent the top with foil toward the end of the baking period if you are worried it is getting too brown.
- Remove the banana bread from the oven and leave to cool for 5 minutes in the pan before removing and placing on a wire rack and allowing to cool completely.
- Store leftovers lightly wrapped at room temperature.
Keywords: Banana Bread, Easy Banana Bread, Banana Bread with Yoghurt
Hi Erin, not necessarily related to this recipe but can you please tell me: why butter the pan and use parchment? I always thought you used parchment to avoid greasing it. Also, does it really make a different to incorporate eggs one at a time?
Hi! It's for insurance! I don't use parchment the whole way - just one piece through the middle so I have to grease the ends of the pan anyway so I just do the whole thing. super super quick step that saves you potentially having a bad time! And yep! Incorporating them one at a time means that they get properly emulsified into the mixture before the next one goes in 🙂
Yummmmm!! Turned out amazing, thank you!
Yayyy so happy you love!
Amazing recipe! Also, I don't know why never thought about mashing bananas with a mixer!
Ahhh so happy you loved it! Doesn't it make it so easy?
A full 5 stars for this !!! I Make this every 2nd week or so, I swear by this recipe. Easy and delicious every single time
I've made a lot of banana bread but never seen a recipe call for cinnamon before - it's a great addition! I've made this recipe twice now and it's come out perfectly both times.
Eeee hiiiiiii cinnamon for the win! x
I tried the doubles recipe and when the 50 minute timer went off, each one was still raw/ almost liquid in the middle. Did I not spread them out enough between loaf pans? I used 12 bananas and they measured out to about 840 grams, or whatever the recipe calls for. I thought that seemed like a lot of bananas for about 3 loaves (I was using the disposable loaf pans)
hi! It sounds like it could be an issue with your oven temperature? Sometimes they need a little longer than that - it is important to go by how the banana bread is looking rather than just the bake time 🙂
This is so delicious, and easy as promised! I add broken walnuts and dark choc bits and it was *chefs kiss*.
Thank you for sharing your recipes x
So damn good! Moist inside, crunchy top, amazing banana flavour - so many things to love about this loaf. Even managed to switch out the regular flour for plain gluten-free flour - added a teaspoon of baking powder and it rose beautifully and was fluffy.
My husband’s favourite treat, thank you Erin. It’s the best recipe, moist and keeps well.
Don’t over mix— this is the best advice given to amateur bakers like me! I started with AP flour and baked so many loaves of it (everybody loves it) that I have learned to sub a % of it with homemade oat flour. Why buy outside when you can make one yourself? For Asian mum’s approval, reduce the sugar by 10-25%. Otherwise, stick with Erin’s recommendation for the best texture!
Hhahahah the mum approval is my fave part xx
Sounds delicious! I plan to try this recipe instead of my old stand by next time.
Absolute go to banana bread recipe. Easy to follow and comes out perfect!!
It’s always a delight to bake a Cloudy Kitchen creation 😍 Thank you Erin! The addition of the turbinado sugar gave my bread a delightful crunchy top.
I have always had success with each of recipes and loved them! So thank you for that!
I haven’t tried this one yet but you once had a banana bread recipe without the yogurt. I baked it all the time! The link I had saved for it is now gone and this recipe is all I can find. I am wondering if you still have that or how vastly does the recipe change without yogurt? Will I have poor results without the yogurt? Thank you in advance!
Hi! Ahhh it's gone sorry! I think it was all white sugar though instead of brown and white, and just no yoghurt!
Hi! I made your banana bread recipe (the one with greek yogurt) and the last two attempts I’ve had these weird pockets of what I think are baking soda? I don’t know what I’m doing wrong or why they’re settling like that randomly throughout the loaf and they taste super soapy. I ensured I mixed in the flour properly and I’m using the exact same utensils. Any advice? I tried googling to no avail! I’m sure it’s something I’m doing because when I baked it before it always turned out perfect! Just recently it’s a bit bizarre
Hi! Hmmm that's so strange - are you sifting the baking soda? Make sure it is really well combined with the flour and then sift the whole lot into the mixture and see how you go
Literally the only recipe I (and now many friends after trying it) use for banana bread. 100/10 so yum, easy to make and freezes super well
EK! Hiii! So happy you loved! x
Getting back on the banana bread bandwagon now that I’m working from home again and I keep coming back to this recipe! Absolutely delicious - loved the sugar on top for a little extra crunch (I had some demerara sugar on hand which worked great!). Measuring in weight is easy and always gives consistent results. Thanks for the recipe!
Such a good, straightforward recipe!! The perfect way to use up old bananas.
Hi, thank you so much for the recipe! I made it and it turned out so good 🙂
Had some iffy looking bananas so had to make banana bread and your site is my go to, so here I was using this yum recipe. Threw in some dark choc chunks too. so good!
Such a good recipe! Made it this afternoon as I had friends coming over and wanted something quick and delicious. So moreish, the prefect balance of moisture and density. LOVE that the measurements are in grams, especially for the bananas. I hate it when recipes call for ‘2 bananas’ what if I’ve got massive bananas Marylin?!
Large bananas are limiting and perhaps elitist. lolllll
Best banana bread recipe I've tried! I replace the yogurt with applesauce because I didn't have any the first time and forgot to purchase foe the second time and it was still impeccable. I did vegan chia eggs instead of chicken eggs and it worked like a charm! Delightful. Excited to try more recipes!!!
Very easy and yummy! The crunchy sugar on top is everything! Mine was more doughy crumb than fluffy but I like the texture. I love trying new recipes by Erin. They never disappoint!
Ah I am so happy you loved!
This recipe was super easy & super delish. I subbed white sugar as I didn't have any brown & it was still dark & moist & yum. Such a quick & easy recipe! Thanks Erin!
LOVE this!! Have made it several times and it is always a hit!
Hi Erin!! Tried this and it was simply FAB. I was wondering what your thoughts would be if I incorporated dutch cocoa powder to make it a chocolate banana bread... would I have to alter the flour content, and how much cocoa powder, 40g? Any tips would be lovely, if not too much trouble. TY!
Hi! Ahhh i'm not too sure sorry, I would advise looking at other chocolate banana breads and their ingredient ratios!
Classic, excellent recipe. Big fan of this one - have eaten it several times!
If I wanted to incorporate nuts into this bread, would I have to make adjustments at all? Thank you for your time!
Hi! I haven't made it with nuts so i'm not sure sorry, they may sink because the recipe isn't developed to hold anything suspended in it but you could give it a try!
This is delicious. And easy as promised! I added dark choc bits and broken up walnuts and it was *chefs kiss*. Thank you for sharing your recipes.
100% agree with the title - it’s both easy and super moist. Really well balanced. The best banana bread I’ve ever made, and my partner agrees. Is now my go-to, thank you!
This is such a delicious banana bread recipe!! I made the recipe into 12 mini loafs and baked them at 170 degrees Celsius for 28mins and they were PERFECT. I will be making them again this week because we ate them in record time!
Third time making this banana bread and it definitely won’t be the last! I really enjoy this recipe and how clear it is to follow.
This is the best banana bread recipe I’ve ever tried! V excited to try the olive oil and passion fruit cake 🤩🤩
Such an easy yummy recipe. My husband even declared he thinks it is the best banana loaf he has ever had!
The only banana bread recipe I’ll ever need, works perfectly and I love how it uses up so many bananas which is convenient for the weeks my toddler decides she hates them.
Hahahahah this is the best. So happy you love!
The texture of this is spot on. So dense but moist, delicious.
My family loved it! Another recipe of yours that becomes a favorite in my family. Thank you!! It is indeed, moist, without being mushy. It is not heavy dense, but perfectly pillowy dense (if that makes sense).
The best banana bread recipe ever! Mixing the greek yoghurt with the bananas instead of incorporating it into the butter makes it to smooth!! Thank you again Erin!!!!
Umm the only thing I would change about this recipe is the humble introduction… it IS the BEST banana bread recipe you could ever make!! So incredible, and don’t skip the sugar on top because it carmelizes and tastes like a chewy brown butter topping. Absolute perfection.
Hands down the best banana bread recipe I've ever used, and I've struggled through so many. I LOVE that ingredients are measured by weight. The resulting bread is moist, flavorful, but never goopy or heavy. I've also substituted the bananas with some overripe pears, and the result was very sweet (since I used concorde pears, which are almost too sweet to exist), but just incredibly delicious.
Made it tonight after hubby suggested the over ripped bananas to be made into banana bread 😅 he had a massive craving! Problem was, hubby doesn’t eat refined sugar, so I substituted all sugar for about 100g of honey.
It came out absolutely perfect with the right amount of sweetness too!
He already devoured 1/4 of the loaf and it was still hot.
He just came to ask me to print the recipe and put it on our recipe files! ❤️
This is without doubt the best banana bread recipe I have made. Spot on every time and the sugar on top absolutely makes it!
As the mum of a toddler who takes one bite of a banana and says they're finished I end up with a lot of frozen banana so this recipe has become a bi-weekly staple in our household. Super yum and so easy to put together. For an extra bit of pizzazz I use pepper and me bakers blend as the sprinkle on top, so dope.
So good! This is fantastic fresh out of the oven with vanilla ice cream, but even better the second day. Super moist and amazing banana flavour. I love how much banana this uses in comparison to other recipes. The cinnamon adds just that perfect hint of warmth to round out the overall flavour. Definitely going to make this again soon, going to buy some turbinado sugar ASAP for the crunchy top this time.
I’ve made a LOT of banana bread in my day, and have experimented with my own recipe quite a bit, but this was hands down the best one I’ve ever made! My boyfriend wanted to bring some into work, so I divided into 5 mini loaf tins and it worked perfectly (obvi just a little less time). Can always trust your recipes to be the best!
So moist, so easy, so delicious! Once again, your recipe rocks Erin! Thank you for sharing ❤️
I just made this today with my 4 yo daughter - super easy, the hardest part was waiting for it to come out of the oven! Absolutely delicious, with caramel notes (probably down to the 2 types of sugar?). This recipe is a real winner - we'll be making it again soon!
Holy heck this is the best banana bread I’ve had. Hubby who doesn’t bake much made this so it’s pretty user friendly!
This is my go to banana bread - it never fails! I want to try it out in my 8-cavity loaf pan. Any advice about the baking time?
Erin, FYI on the bananas - my hubby refuses to eat ripe bananas🙄 & I can only handle so many 🤷♀️ - so I invested in a vacuum sealer. When they get too ripe to use (or even before!), I peel them & vacuum pack as many as needed in a recipe. They last forever in the freezer (trust me on this!). Also, after they're defrosted, I dump the whole shebang into the mixer batter - liquid & all - & the bread Always comes out beautifully. I have standing orders from neighbors, family & friends for anytime in baking.
Btw, love your recipes & your site 💞💞