Last updated on May 14th, 2025
I’ve been making banana bread for years, but adding Chobani yogurt completely transformed this classic recipe. The first time I folded that creamy Greek yogurt into my batter, I knew I’d never go back to my old recipe again. If you’ve ever ended up with dry, dense banana bread that disappoints, this protein-packed, ultra-moist version is about to become your new go-to recipe. The yogurt adds incredible moisture while boosting the nutritional profile, creating a breakfast treat you can actually feel good about serving to your family.
Why You’ll Love This Recipe
You’re going to reach for this Chobani banana bread recipe whenever you spot those overripe bananas on your counter. Trust me on this one, it’s a game-changer for several reasons:
- Incredibly moist texture that stays fresh for days
- Higher protein content than traditional banana bread (thanks to the Greek yogurt)
- Simple ingredients you likely already have in your kitchen
- Versatile recipe that’s perfect for breakfast, snacks, or even dessert
I’ve made this Chobani banana bread at least monthly for the past two years, and it’s still the most requested treat when my kids have friends over. Furthermore, it freezes beautifully, making it perfect for meal prep or unexpected guests.
Pure Comfort
There’s something undeniably comforting about the aroma of banana bread filling your home. This recipe transforms ordinary overripe bananas into something extraordinary a warm, spice-scented treat that feels like a hug in food form. It’s the recipe I turn to when the weather turns cool or when someone needs cheering up.
The combination of sweet bananas, vanilla, and cinnamon creates that nostalgic fragrance that instantly transports you back to childhood kitchen memories. Meanwhile, the added tanginess from the Greek yogurt elevates this comfort classic to something special enough for company.
Ingredients You’ll Need
Before getting started, gather these simple ingredients to make your Chobani banana bread come together effortlessly.
- 3 medium overripe bananas (the browner, the better!)
- ¾ cup plain Chobani Greek yogurt
- 2 large eggs, room temperature
- ⅓ cup melted coconut oil or butter
- ½ cup granulated sugar
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts or chocolate chips
The Greek yogurt is absolutely essential in this recipe it’s what gives the bread its incredibly moist texture while adding protein. If you can’t find Chobani, any plain Greek yogurt with at least 2% fat content will work as a substitute.
Step-by-Step Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, mash the bananas until smooth. A few small lumps are fine they’ll add delicious banana pockets to your bread!
- Add the Chobani yogurt, eggs, melted coconut oil, sugar, honey, and vanilla extract to the mashed bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Cooking Method
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make your Chobani banana bread tough.
- If using nuts or chocolate chips, fold them in now with just 3-4 strokes of your spatula.
- Pour the batter into your prepared loaf pan and smooth the top with your spatula.
- For an extra touch, place a halved banana on top of the batter (this is optional but makes for a beautiful presentation).
- Bake for 50-55 minutes in the preheated oven. Your kitchen is going to smell amazing about halfway through!
How to Know When It’s Done
The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and slightly cracked this is the perfect banana bread look you want!
Finishing Touches
Let the bread cool in the pan for about 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely. Additionally, brush the top with a little honey while it’s still warm for a gorgeous sheen and extra sweetness.
Tips for Perfect Results
- Use the ripest bananas possible they should be heavily speckled or even black. Consequently, the riper the bananas, the sweeter and more flavorful your bread will be.
- Don’t overmix the batter! Mix just until the ingredients are combined; lumps are perfectly fine and will give you a tender crumb.
- For extra flavor, toast your nuts before adding them to the batter this simple step intensifies their flavor dramatically.
Variations to Try
- Chocolate Chip Chobani Banana Bread: Add ½ cup of chocolate chips to the batter for a more dessert-like treat.
- Berry Blast Version: Fold in 1 cup of fresh or frozen blueberries for a fruity twist on this classic recipe.
FAQ
Can I make this Chobani banana bread ahead of time?
Absolutely! In fact, this bread often tastes even better the day after baking. You can make it up to 2 days in advance and store it in an airtight container at room temperature.
How do I store leftovers and for how long?
Store your banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap, then in foil, and refrigerate for up to a week. The yogurt in this recipe helps keep it moist longer than traditional banana bread!
Can I freeze this dish?
Yes! This banana bread freezes beautifully. Wrap it tightly in plastic wrap, then in foil, or place slices in a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator or warm frozen slices directly in the toaster.
What substitutions work for all-purpose flour?
For a gluten-free version, use a 1:1 gluten-free baking flour blend. If you prefer a nuttier taste, substitute up to half the all-purpose flour with whole wheat flour, though the texture will be slightly denser.
Is this recipe suitable for vegans?
This traditional recipe isn’t vegan, but you can easily adapt it! Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use plant-based yogurt, and choose maple syrup over honey.
Time to Get Cooking!
Now that you have all the secrets to making incredible Chobani banana bread, it’s time to put those overripe bananas to good use! This protein-packed treat is perfect for breakfast on the go, afternoon snacks, or even a healthier dessert option. Furthermore, once you master this basic recipe, you can experiment with different mix-ins to make it your own.
I’d love to hear how your banana bread turns out! If you’re looking for more Greek yogurt-based recipes, check out my Chobani Pancakes or Protein-Packed Greek Yogurt Muffins they’re equally delicious ways to add more protein to your morning routine.
