Bakery Style Banana Bread

A loaf of banana bread in a white ceramic pan sits on a pink and white checkered towel, with a small pitcher of milk nearby on a pink surface.

This Cafe Style banana bread uses ripe bananas, Greek yogurt, brown sugar, and melted butter for a moist, tender loaf with a golden crust. Ready in about an hour.

Course Breakfast, Dessert

Cuisine American

Keyword Bread, Breakfast

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 2733kcal

Ingredients

3 large ripe bananas mashed
½ cup butter melted (or coconut oil for dairy-free)
¾ cup brown sugar or coconut sugar
2 large eggs
1 teaspoon vanilla extract
1 ¾ cups all purpose flour or a 1:1 gluten-free blend
1 ½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1/3 cup Greek yogurt

Instructions

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
Whisk together melted butter and brown sugar. Add eggs, mashed bananas, and vanilla.
Sift flour, baking soda, salt, and cinnamon. Fold into the wet ingredients, being careful not to overmix.
Stir in Greek yogurt for a rich, bakery style texture.
Pour batter into the pan and smooth the top.
Bake for 55-10 minutes or until a toothpick comes out clean.
Cool for 10 minutes, then transfer to a wire rack. Slice and enjoy!

Notes

The secret ingredient: Greek yogurt folded in at the end is what gives this bread its moist, slightly tangy, bakery style crumb, don't skip it.
Banana ripeness: The more spotted (even blackened) your bananas, the sweeter and more flavorful the bread. In a hurry? Bake under ripe bananas at 300°F for 15–20 minutes to soften and sweeten them.
Don't overmix: Sift the dry ingredients and fold them in gently rather than stirring, this keeps the crumb light and tender instead of dense.
Dairy-free option: Swap the butter for coconut oil if needed.
Mix-ins: Feel free to add up to ¾ cup of chocolate chips, chopped nuts, or dried fruit.
Storage: Keeps well wrapped at room temperature for up to 4 days, the flavor actually gets better by day two.
Freezing: Freezes well for up to 3 months. Thaw overnight or microwave individual slices for a quick treat.

Nutrition