As an Amazon Associate I earn from qualifying purchases.

This Greek Yogurt Banana Bread is moist and naturally sweet, full of delicious banana flavors. Made with Greek yogurt and no oil, this loaf is healthy, high protein and low in calories. Perfect for breakfast, as a satisfying snack or dessert.

Greek Yogurt Banana Bread
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get a free ebook and new recipes from us every week!

Looking for more healthy desserts with bananas? Then you should also try my protein banana bread, banana bars, chocolate banana bread and 3 ingredient brownies with banana.

Making banana bread using Greek yogurt is a game changer. As for my Greek yogurt cake and protein muffins, it does a great job in providing lots of moisture without the need for oil or butter. Plus, it adds a punch of protein. If we then pair it with bananas, we just won the lottery. Ripe bananas sweeten desserts naturally, perfectly replacing refined sugars. I promise, if you’re always looking for ways to make desserts healthier and higher in protein, this easy recipe is for you. Let’s get started!

Ingredients

  • Bananas. You’ll need 2 ripe bananas, those with brown spots all over their skin. They’re sweet, moist and full of flavor.
  • Greek yogurt. This recipe requires minimum 2% fat Greek yogurt, plain and unsweetened. While higher fat percentages work perfectly, nonfat Greek yogurt is not recommended. Use lactose-free if necessary.
  • Egg. A whole egg helps bind the batter and gives extra flavor. Egg whites alone are not recommended, but as an alternative you can use one flaxseed egg.
  • Oat flour. Store-bought or homemade, gluten-free if necessary. In this recipe, oat flour replaces refined flour for a healthier banana yogurt bread. As a substitute you can use wholewheat flour, pastry flour, all purpose flour or almond flour.
  • Almond flour. For a better taste, texture and more nutrients, I recommend a mix of oat flour and almond flour. The almonds will give a nutty flavor and soft texture, while adding fibers and nutrients.
  • Maple syrup. Maple syrup sweetens this Greek yogurt banana bread in a healthier and more natural way, without the need for refined sugars. Honey, agave or sugar-free syrup are good alternatives.
  • Vanilla extract, cinnamon and salt. Vanilla and cinnamon give this dessert the original banana bread flavor, while salt balances sweetness and brings out all the goodness. As an alternative to vanilla extract, you can also use vanilla flavored Greek yogurt (preferably sugar-free).

How to make banana bread with Greek yogurt

Step 1 – Get everything ready. Preheat the oven to 350°F (180°C) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease it with oil. Be sure to grease it well to prevent sticking.

Step 2 – Mix wet ingredients. In a large bowl, mash the bananas then combine with Greek yogurt, egg, maple syrup, ground cinnamon, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.

Step 3 – Add dry ingredients. Add into the wet mixture oat flour, almond flour (or more oat flour) and baking powder. Stir the ingredients together, adding chocolate chips if desired. You may need to adjust with little flour more if the batter is too liquid, or with a splash of milk if it is too dry. This depends on the size of the bananas used.

Step 4 – Bake. Transfer the batter to your prepared pan, then bake in hot oven for about 30 minutes. The loaf is ready when a toothpick inserted into its center comes out clean. Before serving, allow it to cool for at least 15 minutes, then serve or store it for later.

Recipe variations

  • Higher protein. For more protein, replace half a cup of the oat flour (50 grams) with the same amount of protein powder. I recommend casein or vegan protein powder, vanilla flavor tastes best.
  • Dairy-free. Replace regular Greek yogurt with dairy-free alternatives such as Greek-style soy yogurt or firm coconut yogurt. What is important is that the yogurt must have a thick, firm texture.
  • Gluten-free. Use certified gluten-free oat flour and almond flour, checking that all other ingredients (especially baking powder) do not contain any gluten.
  • Mix-ins. Stir in the batter a handful of chocolate chips, chopped walnuts or pecans, dried cranberries, fresh blueberries or a combination of those. My favorite is chocolate chip banana bread with Greek yogurt (as shown in the pictures).
  • Muffins. Turn this recipe into moist banana bread muffins, with extra chocolate chips if desired. Place the batter into cupcake molds, then bake at 350°F (180°C) for 20 – 25 minutes (muffin cook faster).
Banana Yogurt Bread Moist

Recipe tips

  • Pick ripe bananas. A must for a naturally sweet and moist loaf, ripe bananas are much tastier and provide a richer flavor and better texture to your banana bread.
  • Avoid nonfat Greek yogurt. For the best results, use at least 2% fat yogurt—the higher, the better—little fat adds richness and moisture without needing oil or butter.
  • Don’t overmix the batter. To keep your dessert light and fluffy, mix the ingredients just until combined. Overmixing can lead to a dense texture.
  • Enjoy on day two. This moist banana bread with yogurt tastes even better after it has sat in the fridge overnight. Its flavors will deepen, and the texture becomes even more tender and moist.

Storage directions

After baking, let the bread cool completely – first in the loaf pan and then over a wire rack or a plate. Once it is cool, you can serve it immediately or place leftovers in an airtight food container or ziplock bag.

  • To store. In an airtight container, leftovers will last for up to 3 days at room temperature. For a longer storage, refrigerate for a maximum of 4 days (recommended). It can be served cold or quickly warmed up in an oven or microwave.
  • To freeze. Freeze Greek yogurt banana bread in zipper bags for a maximum of 3 months. Before serving, let it thaw in the fridge overnight and then reheat in hot oven or heat in the microwave until warm.
Greek Yogurt Banana Bread

More healthy banana recipes

5 from 2 votes

Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is moist and naturally sweet, full of delicious banana flavors. Made with Greek yogurt and no oil, this loaf is healthy, high protein and low in calories. Perfect for breakfast, as a satisfying snack or dessert.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings
Save this Recipe
Enter your email and get it sent to your inbox!

Ingredients

  • 2 ripe bananas, about 7 oz/200 g in total
  • cup (180 g) Greek yogurt, minimum 2% fat
  • 1 large egg
  • cup (80 ml) maple syrup, or honey
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • tsp salt
  • 1 ½ cup (150 g) oat flour, or preferred flour
  • ½ cup (50 g) almond flour, or more oat flour
  • 2 tsp baking powder
  • ¼ cup (40 g) chocolate chips, optional

High Protein Option

  • ½ cup (50 g) protein powder, as a replacement for ½ cup (50 g) flour

Instructions 

  • Heat oven to 350°F (180°C) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
  • In a large bowl, mash the bananas then combine with Greek yogurt, egg, maple syrup, ground cinnamon, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
  • Add into the wet mixture oat flour, almond flour (or more oat flour) and baking powder. Stir the ingredients together, adding chocolate chips if desired.
    You may need to adjust with little extra flour if the batter is too liquid, or with a splash of milk if it is too dry. This depends on the size of the bananas used.
  • Transfer your Greek yogurt banana bread batter to the prepared pan, then bake in hot oven for about 30-35 minutes. The loaf is ready when a toothpick inserted into its center comes out clean.

Notes

  • Nutritional values: Nutrition facts provided in this recipe include chocolate chips. Keep in mind that they are approximations calculated by third-party apps, and precise values may vary depending on the specific ingredients used (such as size of bananas or type of yogurt).

Nutrition

Serving: 1 slice | Calories: 142.6kcal | Carbohydrates: 20.2g | Protein: 6.8g | Fat: 4.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 16.3mg | Sodium: 116.1mg | Potassium: 153.6mg | Fiber: 2.5g | Sugar: 8.3g | Vitamin A: 34.3IU | Vitamin C: 1.5mg | Calcium: 85.9mg | Iron: 1.1mg
Like this recipe? Rate and comment below!

About Matteo

Iโ€™m the certified nutrition coach and fitness chef behind this blog. My mission is to make eating healthy easy and satisfying โ€“ for anyone and for any diet! My philosophy is simple: real food, clean ingredients and plenty of protein to feel your best.

You May Also Like

5 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





6 Comments

    1. Hey Parmida,
      thanks a lot for your feedback! I am so happy to hear that you liked my banana bread made with Greek yogurt.
      Have a great day,
      Matteo

    1. Hey dear Liza,
      thanks a lot for your comment! I am so glad you like this recipe for banana bread with yogurt ๐Ÿ˜‰
      Have a great start to the new week,
      Matteo

    1. Hey Nikias,
      thanks a lot for your question! Unfortunately this banana yogurt bread recipe is not very suitable for an air fryer. It may remain slightly wet and uncooked inside…Well, I haven’t tried it personally yet, but if you want to give it a shot try air frying it 320ยฐF (160ยฐC) for 30-40 minutes.
      Let us know about the result!
      Have a great start to the new week,
      Matteo