Description
There’s something incredibly nostalgic about banana bread. The moment you smell it baking, with sweet banana mingling with hints of cinnamon and vanilla, you’re transported—maybe to your grandmother’s cozy kitchen, or a quiet weekend morning when the world slows down just enough for you to savor a warm, golden slice fresh from the oven.
Greek Yogurt Banana Bread adds a nourishing, creamy twist to this beloved classic. This version is a reflection of how comfort food can still be good for you—moist, flavorful, yet packed with protein and made without refined sugar. It’s the kind of recipe you’ll want to keep close all year long. Whether you’re meal-prepping breakfast, looking for an afternoon snack, or welcoming guests with something wholesome yet indulgent, this banana bread fits right in.
In our home, it’s the official go-to when we have overripe bananas begging to be used, and every time we slice into the loaf, it’s a reminder that even the simplest things can feel like a warm hug.
Ingredients
2 ripe bananas (about 7 oz / 200 g)
⅔ cup (180 g) plain Greek yogurt (2% or higher)
1 large egg
⅓ cup (80 ml) maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
⅙ teaspoon salt
1½ cups (150 g) oat flour
½ cup (50 g) almond flour (or use all oat flour)
2 teaspoons baking powder
¼ cup (40 g) chocolate chips (optional)
Instructions
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (180°C). Line a standard 8×4 or 9×5-inch loaf pan with parchment paper or lightly grease it. This ensures easy removal later and gives the bread its lovely, clean edges.
Step 2: Mash the Bananas
In a large bowl, mash your bananas until no lumps remain. Use a fork or a potato masher—whatever gets the job done. The riper the bananas, the sweeter and softer your bread will be.
Step 3: Stir in the Wet Ingredients
To the mashed bananas, add the Greek yogurt, egg, maple syrup (or honey), vanilla extract, cinnamon, and salt. Whisk everything together until smooth and creamy.
Step 4: Mix in the Dry Ingredients
Fold in the oat flour, almond flour, and baking powder. Stir just until combined—don’t overmix. If you’re adding chocolate chips or chopped nuts, this is the time to gently fold them in.
Step 5: Bake Until Golden and Set
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Step 6: Cool and Slice
Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Give it time to rest—slicing too early can make it crumbly. Once cool, slice and enjoy a perfectly moist piece of Greek Yogurt Banana Bread.
Notes
This banana bread is delicious served as-is or lightly toasted with a spread of almond butter. It also makes a fantastic base for banana bread French toast the next morning!