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.

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).

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.

More healthy banana recipes

• Healthy chocolate banana bread
• 3 ingredient brownies with banana
• Protein banana bread
• Banana bread cookies
• 2 ingredient banana oatmeal cookies
• Low calorie banana bread
• Banana oatmeal muffins
• Healthy banana cake
• Banana bars