Get new recipes delivered by email and receive my 12 Most Loved Recipes eBook - for FREE! Sign up now!

Lovely Little Kitchen

Delicious Made Simple

Navigation
  • Home
  • About
    • Meet Julie
    • FAQ
    • Contact
  • Recipes
    • Appetizers
    • Breakfast
    • Bread
    • Dessert
    • Healthy
    • Main Dish
      • Pasta
    • Sides
  • Bits & Pieces
  • Press

Greek Yogurt Banana Bread

October 30, 2013

Save

Earlier this week, I shared a sugar cookie recipe made with Greek Yogurt.  Here is yet another Greek yogurt recipe for you…

I’m a part of a mom’s group at my church.  We meet once a month, and the purpose of the group is to encourage each other as we  navigate through this huge, daunting task we call motherhood.  We compare experiences we have with our kids, like who’s baby has what teeth at what age, and how so-and-so managed to potty-train her almost two-year old, and how much screen time do you think is too much?

Even though there is all this comparison going on, we work really hard to keep the culture of our group open to differences without judgement.  When our kids act like stinkers, we extend grace to each other and recognize that these are not defining moments.

All kids are stinkers now and then, right?

Greek Yogurt Banana Bread loaf with two slices.

It’s really comforting to be surrounded by other women who understand what your daily life looks like.  Other women who know that despite our best efforts, some toddlers just really want to play in the toilet!

Greek Yogurt Banana Bread sliced and arranged in rows on a serving tray.

We also take turns bringing breakfast to share with each other.  I love this part because I get to try out so many great new recipes all in one place.  This month I brought  banana bread and tried subbing Greek yogurt for the sour cream my usual recipe calls for.  Total success– this is the banana bread recipe I grew up on and I could not detect any difference whatsoever.

Greek Yogurt Banana Bread loaf with two slices.

I actually made two batches to bring– one with nuts, and one with chocolate chips.   I noted the changes in recipe below.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Greek Yogurt Banana Bread

★★★★★ 4.9 from 10 reviews
  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 mini loaves 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 1/2 cup butter (1 stick) softened
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup banana pulp mashed (about 3 ripe bananas)
  • 1/4 cup plain nonfat Greek yogurt
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup nuts (I use sliced almonds, and crush them up by squeezing the bag a few times)

For Chocolate Chip Banana Bread

  • Reduce sugar to 1 cup
  • Add 1/2 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl with electric mixer on medium speed, cream together butter and sugar. Add eggs one at a time and mix well. Add vanilla extract, banana pulp, and Greek yogurt, mixing well after each ingredient.
  3. In a separate bowl, mix flour, baking soda and salt to combine.
  4. Gradually add flour to the wet ingredients and mix until just combined on low speed.
  5. Mix in nuts until well combined.
  6. Pour batter evenly into 4 well greased mini loaf pans and bake for 32-35 minutes or until a toothpick inserted into the center of the loaf comes out clean.

For Chocolate Chip Banana Bread

  1. After the dry ingredients are added to the wet ingredients, fold in chocolate chips.


Nutrition

  • Serving Size: 1 Mini Loaf
  • Calories: 872
  • Sugar: 71g
  • Sodium: 672mg
  • Fat: 40g
  • Saturated Fat: 17g
  • Unsaturated Fat: 21g
  • Trans Fat: 0.9g
  • Carbohydrates: 118g
  • Fiber: 6.2g
  • Protein: 16g
  • Cholesterol: 155mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Save

Filed Under: Bread, Breakfast, Healthy

« Greek Yogurt Soft Sugar Cookies
Pumpkin Mac and Cheese With Bacon »

Comments

  1. Aimee @ ShugarySweets says

    October 30, 2013 at 4:32 am

    Oh this bread looks absolutely perfect!!!

    Reply
    • Julie says

      October 30, 2013 at 6:56 am

      Thanks Aimee!

      Reply
      • Patricia Schultz says

        January 12, 2017 at 11:14 am

        Hi I love your recipes and your bread is delicious just as it is! But I’m looking to make something a little more healthy for my grandchildren and my husband and I. Was just curious can I use applesauce instead of butter in the recipe? And if so how much applesauce do I need? 🙂

        Reply
        • Julie says

          January 12, 2017 at 7:51 pm

          I have definitely heard that you can substitute applesauce for oil or butter with a 1:1 ratio but I haven’t tried it with this recipe. Great question! Let me know how it works out if you try it.

          Reply
    • Ariele S says

      March 29, 2020 at 9:26 am

      I made the recipe with a few modifications: I subbed one fourth of the white sugar with brown sugar, added 1 tbsp of ground flaxseed, a teaspoon of cinnamon, 1/4 teaspoon of nutmeg and use the whole 5 oz container of Greek yogurt.

      Reply
  2. Memorie says

    October 30, 2013 at 9:36 am

    Julie, this bread looks so yummy! I am a huge fan of banana bread, but I have not tried to make my own that wasn’t prepackaged. Are the bananas suppose to be ripe, or does it really matter in this bread?

    Reply
    • Julie says

      October 30, 2013 at 9:48 am

      Hi Memorie- You are right, the bananas should be on the ripe side. I will clarify that in the recipe. If you want to help your bananas ripen faster, try putting them in a paper bag and fold over the top for a day or two. Hope you enjoy and thanks for you comment.

      Reply
  3. Memorie says

    October 30, 2013 at 9:55 am

    Thanks Julie!! I will do that tonight and let you know how the bread comes out…..I’m so excited! 🙂 BTW, I love your blog.

    Reply
  4. ayna says

    October 30, 2013 at 11:24 pm

    hi! thanks for sharing! this bread looks so yummy!

    Reply
    • Julie says

      October 31, 2013 at 6:30 am

      Hi Ayna, you’re welcome and thanks for stopping by!

      Reply
  5. Jamie@Milk N Cookies says

    October 31, 2013 at 3:17 am

    Julie, your banana bread looks wonderful. My mom made something very similar with sour cream and chocolate chip. I’ll have to try your version with Greek yogurt — it sounds delicious, and I’m sure I would feel just a little less guilty about cutting myself a big slice!

    Reply
    • Julie says

      October 31, 2013 at 6:29 am

      Thanks Jamie, I was so surprised that I couldn’t tell the difference between my lightened recipe and my mom’s banana bread. Hope you get a chance to try it!

      Reply
  6. Serena | Serena Bakes Simply From Scratch says

    October 31, 2013 at 11:21 am

    I love banana bread it’s always an all time favorite! Your crumb looks perfect!

    Reply
    • Julie says

      October 31, 2013 at 11:57 am

      Thank you Serena!

      Reply
  7. Samantha says

    November 26, 2013 at 6:38 pm

    just made this! used 1/4 cup semi sweet chocolate chips and 1/4 cup white chocolate chips. simply delish! thanks for sharing (:

    Reply
    • Julie says

      November 26, 2013 at 7:19 pm

      Great idea! So glad you like it!

      Reply
  8. Mellllls says

    December 29, 2013 at 8:04 am

    Hi! I have now made this recipe twice and I would like to know the measurements of your mini-loaf pans. I made this recipe at Thanksgiving at my mom’s–it made 4 mini-loaves and six muffins. Today, at my home, it yielded 12 muffins and one mini-loaf. I suspect that mini-loaf pans are not standard so I an curious what size you are using.

    Reply
    • Julie says

      December 29, 2013 at 8:17 am

      Hi, my mini loaf pans are 3″ wide x 5 1/2″ long x 1 3/4″ deep. Hope this is helpful!

      Reply
      • Mellllls says

        December 30, 2013 at 12:57 pm

        Thanks! I’ll measure mine to compare when I get a chance. Forgot to say that we love the bread.

        Reply
        • Julie says

          December 30, 2013 at 3:49 pm

          So glad you love it!

          Reply
  9. Sue says

    December 29, 2013 at 11:49 am

    Hi – I love this recipe… and so do my kids and their teachers who we made it for as gifts for Christmas!! I don’t own mini loaf pans so have been using the disposable kind… not something I want to do long term so will find some to buy. In the meantime, do you have any suggestions on cooking time if I use a standard size loaf pan? Thanks!

    Reply
    • Julie says

      December 29, 2013 at 12:25 pm

      Hi Sue, so glad you love this recipe! If you are using a standard sized loaf pan, you would bake it at 350 for 55-60 minutes. Check the center of the loaf with a toothpick to make sure it comes out clean.

      Reply
  10. Sathya says

    January 5, 2014 at 6:23 pm

    Your recipe is perfect. I made your recipe two days ago and it was a huge hit with my family. I am now making it for a family friend. What a lovely idea to make this with greek yogurt. Thank you so much.

    Reply
    • Julie says

      January 5, 2014 at 8:03 pm

      Sathya, thank you so much for letting me know how much you like this recipe. So glad you are able to make it and share!

      Reply
  11. Laura M. says

    January 16, 2014 at 6:52 pm

    I’ve made this bread twice now! It is so yummy and it is my new go-to-recipe for banana bread. Both times I skipped the nuts and chocolate chips- my guys like plain ol’ banana bread! I used nonfat vanilla Greek yogurt and 1 cup of sugar. Simply delicious! What type of Greek yogurt do you use, Julie? You are really quite gifted in your “Lovely Little Kitchen!”

    Reply
    • Julie says

      January 16, 2014 at 7:28 pm

      I like it plain too. I usually use Fage plain nonfat yogurt because that is what our Costco carries. Thank you for your kind words. Hope you and your family are well!

      Reply
  12. Bett says

    February 2, 2014 at 9:45 pm

    We had purchased a flat of Chobani Greek coconut yogurt, which only a few of the kids liked, and so I googled a yogurt-banana bread recipe…yours was the first up. Since I had only coconut-flavored yogurt to work with and only a partial stick of butter left, I substituted coconut oil for the butter (1:1) and added cinnamon to calm down any possible tropical overload. I’ll have to try this with butter again instead of the coconut oil (that was an accident I had to work with), but this is THE BEST banana bread I have ever tasted—and all 8 family members and three friends agreed. I have passed it on to a half a dozen people. The bread was light but substantial, and almost creamy tasting. And fresh from the oven it was crispy on the outside and soft inside. So. Perfect.

    Not a single loaf lasted 24 hours.

    Reply
    • Julie says

      February 2, 2014 at 9:51 pm

      Oh this makes my day! I’m so glad you were able to find substitutions that worked out so well for you. Thanks so much for taking the time to let me know!

      Reply
  13. Brandy says

    February 23, 2014 at 4:15 pm

    I made these into muffins to bring to work tomorrow. Well I need to make another batch now! They were so good! I ate two and then my husband turned around and ate two. I made plain ones, chocolate chip, walnuts, and walnuts with chocolate chips. Thanks for the recipe!

    Reply
    • Julie says

      February 23, 2014 at 7:08 pm

      That’s so great Brandy! I’ll have to try them as muffins too!

      Reply
  14. Michelle says

    February 24, 2014 at 12:45 pm

    I am known in my family for always making the best banana bread, I always do something different, but I always have help from recipes! I remember the first time I used sour cream because it was suggested, my family went crazy. Well, once I didn’t have sour cream, but I had strawberry greek yogurt, that was the best I’ve ever made, with Athena Greek Gods Greek Yogurt! Ever since, I always have to use greek yogurt, the taste is unbeatable!

    Found your recipe and it’s in the oven, smells awesome and my husband can hardly wait to taste. My biggest secret is to use 1/4 part almond extract 3/4 part vanilla, it gives an unbeatable flavor!

    Thanks for sharing this recipe!
    M

    Reply
    • Julie says

      February 24, 2014 at 12:49 pm

      That sounds great Michelle! Hope you and your husband enjoy!

      Reply
  15. Britt says

    February 26, 2014 at 4:03 pm

    Just made these and they’re great. I think next time I might add some cinnamon just for fun. We did them in the extra large muffin tin so cooking time was about 25 minutes. Also for fun we added shredded coconut to the top.

    Reply
    • Julie says

      February 26, 2014 at 4:36 pm

      Britt, that sounds so good! Glad you liked it!

      Reply
  16. Kate says

    March 1, 2014 at 6:10 pm

    I just made this with coconut oil instead of butter. It’s great, so glad I found this recipe! Thanks!

    Reply
    • Julie says

      March 1, 2014 at 6:13 pm

      Thanks Kate! Good to know coconut oil works well too.

      Reply
  17. Abby says

    March 2, 2014 at 2:45 am

    Hi, this recipe looks delicious. I’m just wondering how many calories would be in it please?

    Reply
    • Julie says

      March 2, 2014 at 7:05 am

      Thank you Abby. I don’t calculate the calories for any of my recipes here on LLK, but there are free calorie calculators you can google and type in the ingredients listed. Hope this helps 🙂

      Reply
  18. Beth says

    March 3, 2014 at 8:13 pm

    Snow in March is miserable, so I decided warm banana bread was necessary. I don’t bake often, but am really intrigued by using Greek yogurt in baked goods. So, I googled a recipe and stumbled upon this one!

    I had to make a few substitutions because only CVS was open for ingredients – I used Egg Beaters in place of regular eggs, the Yoplait Greek 100 Vanilla yogurt, brown sugar and walnuts. I also used a regular loaf pan rather than mini loaf pans because that’s what I had.

    I was over excited and dumped everything in the bowl before reading the recipe, so I didn’t mix my dry ingredients, mix the wet ingredients, and then mix the two. I just mixed it all at once and dumped it into the loaf pan. It smelled so yummy baking, and I took it out around the 40 minute mark because it looked pretty browned, and I was scared of burning it. It felt like I waited an hour to cut it because it smelled so good, but I think it was more along the lines of 5 min.

    The bread was super moist, and a teeny crumbly (probably because it was still really hot). But, I didn’t care because WOW. I spread a tiny bit of butter on a slice (or 3) and they were absolutely fantastic. Best banana bread I’ve had. The only change I may make in the future is reducing the sugar a tiny bit if I use the sweetened yogurt. It still tastes incredible, but it’s a tad sweet. Definitely a keeper recipe! Thank you for posting 🙂

    Reply
    • Julie says

      March 3, 2014 at 8:19 pm

      Beth, I wish I could send you some warm weather from sunny Arizona! So glad you liked how your banana bread turned out. Thanks for your comment!

      Reply
  19. Lorna Reed says

    April 24, 2014 at 11:43 pm

    Such a nice bread. Thank you for sharing this recipe.

    I am a cook who works with what is on hand. I had only 2 ripe bananas, along with chocolate chips, I decided not to reduce the sugar. I added a cup of shredded coconut and from there on, I followed the recipe. The balance of ingredients where nice, you taste banana but not overly. The yogurt kept my bread moist and the coconut made it exotic. I baked my bread in one pan, it was glass so I reduced the oven temperature and let it bake slowly.

    My new boyfriend loves it!

    Reply
    • Julie says

      April 24, 2014 at 11:47 pm

      I’m so happy to hear that you and your boyfriend like this recipe. The coconut addition sounds good!

      Reply
  20. Taya says

    June 24, 2014 at 9:22 am

    hi! i really want to try making this recipe but i dont have greek yogurt available now. Is it okay if i substitute 1/4 cup of plain yogurt instead?

    Reply
    • Julie says

      June 24, 2014 at 2:20 pm

      Yes, I think that would be a good substitute, or if you have it, sour cream. Thanks for your question Taya!

      Reply
  21. Oli says

    July 24, 2014 at 6:36 am

    I made these for my wife, and guess what? I’ve made them five times since. Yeah, they’re THAT good 🙂

    Reply
    • Julie says

      July 24, 2014 at 7:24 am

      That’s so great Oli! Thanks for leaving a comment!

      Reply
  22. Kat says

    August 16, 2014 at 2:53 pm

    Like so many above. Had to tweek ever so slightly for what I already had in the house. I dont have the mini loaf pans, and so im using two regular sizes. Going on 30 min baking time in the convection oven. I also used vanilla Greek, bc its what I had. My kids are already hitting me up as to when it will be ready 🙂
    Love the suggestions of your readers using coconut oil and even strawberry Greek, that will be our next round.
    Thanks so much for sharing.

    Reply
    • Julie says

      August 16, 2014 at 4:16 pm

      Hope you enjoy!

      Reply
  23. John says

    October 4, 2014 at 12:00 pm

    Awesome. I’m now a baker, which is incredible. And even if I double the recipe and make variations and sometime screw up tablespoons with teaspoons, somehow it still tastes relish. I even used motor oil instead of coconut oil, and pebbles instead of chocolate chips, and it still tasted fabulous. JK : )

    Reply
    • Julie says

      October 4, 2014 at 12:49 pm

      John, I knew this recipe was good but not THAT good. Glad you had such success in the kitchen!

      Reply
  24. Kenessa says

    October 22, 2014 at 8:14 pm

    Just had my first bite of this after cooling. Oh my goodness!!! Best banana bread I have ever had…BY FAR! I subbed whole wheat flour and you would never know–it’s so moist and flavorful! I used a 9×5 pan and it took about 28 min to cook. I guarantee this bread won’t last long in this house. This will be on the rotation often. Thank you for sharing your recipe 🙂

    Reply
  25. Debbie Billings says

    October 29, 2014 at 9:48 am

    love it , just made it best recipe for banana bread and i have tried a lot of different one

    Reply
    • Julie says

      October 29, 2014 at 9:57 am

      I’m so glad! Thank you for taking the time to let me know how it turned out!

      Reply
  26. Samantha says

    November 2, 2014 at 7:31 pm

    Just made this banana bread and it turned out wonderful! I followed the recipe as it was written. Would love to learn how to make this in a gluten free version using coconut or almond flour. I do not have mini loaf pans, so I used a regular loaf pan and cooked the bread for about 50-55 mins at 350 degrees.

    Reply
    • Julie says

      November 2, 2014 at 7:36 pm

      I’m so glad you like this recipe! Thank you for listing the baking time for a regular sized loaf.

      Reply
  27. Melissa says

    November 5, 2014 at 5:16 pm

    I thought this recipe yielded a really delicious banana bread, but mine ended up raw all in the middle. The middle was warm but not baked at all. I used a silicone loaf pan… I’ve never had a problem with anything else I’ve baked in it. Any suggestions?

    Reply
    • Julie says

      November 5, 2014 at 6:10 pm

      Hi Melissa, I know everyone’s ovens run a little bit differently so I think they best way to know if your bread is done is to poke the center with a toothpick to see if it comes out without any wet batter sticking to it. I have never baked in a silicone pan before so I’m not sure if that is a factor but it definitely could be.

      Reply
  28. susan dunlop says

    November 28, 2014 at 4:06 pm

    Fage yogurt and dark chocolate chips in mine…. delicious.

    Reply
  29. V says

    December 22, 2014 at 8:22 pm

    How many muffins would this make because I don’t have a loaf pan?

    Reply
    • Julie says

      December 22, 2014 at 8:51 pm

      I haven’t made this recipe into muffins, but I believe it will make about 2 dozen. Enjoy!

      Reply
  30. Scott says

    December 23, 2014 at 10:34 pm

    I just made this plain in a full loaf pan, and it is so very delicious! You put in a comment above it would take just 55-60 minutes, but mine was ready in about 40-45. It has a lovely chewy crust on the outside and is buttery moist inside. I have full fat yogurt, so that probably made it extra moist.

    I (somehow) ran out of regular salt earlier, and only have large sea salt. I used about twice as much to account for air gaps, and there are a few bits that made it through, giving the cake a tiny pleasant salt pop occasionally. Bookmarked as my go-to banana bread!

    Reply
    • Julie says

      December 24, 2014 at 12:13 pm

      Wonderful Scott. Thanks for letting me know how you made it!

      Reply
  31. Lynette says

    January 11, 2015 at 3:39 am

    I just love this recipe, it’s the best I’ve ever tried. The texture is so soft and moist. Thank u for the very best banana loaf.

    Reply
    • Julie says

      January 11, 2015 at 4:27 am

      You are welcome Lynette, glad you love it as much as I do!

      Reply
  32. Barbara says

    January 22, 2015 at 11:51 am

    I just made this recipe with chocolate chips into 18 muffins for my residents at a care home I work at. They all loved them. will keep this reccipe

    Reply
    • Julie says

      January 22, 2015 at 4:13 pm

      That’s wonderful Barbara. So glad everyone enjoyed!

      Reply
  33. Randi says

    January 29, 2015 at 7:58 pm

    I found this recipe on Pinterest. Have made it twice, one with chocolate chips & one plain, and it’s awesome!! My choc chips all sunk to the bottom… Any tips for getting them to stay put?? 🙂

    Reply
    • Julie says

      January 30, 2015 at 1:30 pm

      Glad you like it! Maybe try using mini chocolate chips to keep them from sinking to the bottom next time.

      Reply
      • Pat Schultz says

        January 6, 2017 at 2:04 pm

        I have found that the best way to keep chocolate chips throughout your entire bread is to put them in flour and shake the excess flour off and then put them into the batter!

        Reply
  34. Elesha says

    January 31, 2015 at 6:32 pm

    I have just made this in my hooded barbecue. Far too warm here to heat the kitchen up with a hot oven.
    I used passionfruit flavoured yogurt (as that was what we had in the fridge) and swapped the nuts for shredded coconut to keep it nut-free. Turned out great! The passionfruit was barely detectable and the coconut bought with it an interesting texture.
    Thanks for sharing on your blog. It encourages me to be a little creative and try new ideas.

    Reply
    • Julie says

      January 31, 2015 at 8:24 pm

      That’s amazing! Never knew you could make bread in a BBQ!

      Reply
  35. Juanita Lopez- Pantoja says

    March 5, 2015 at 2:43 pm

    I love ,love this banana bread recipe !!! I sprinkled a bit of brown sugar on top and it’s absolutely delicious. Thanks you for my new twist on a great classic 🙂

    Reply
  36. Annie says

    March 19, 2015 at 3:38 am

    I can’t express how perfect this banana bread is! I used wholewheat flour, less than a cup of maple syrup instead of the sugar and refined coconut oil instead of butter with added pecans and Lindt dark chocolate. Perfect crumb and flavour – I’ve made it twice in a week!

    Reply
    • Julie says

      March 19, 2015 at 1:23 pm

      So glad you enjoyed it! Thanks for letting me know!

      Reply
  37. LQ says

    April 13, 2015 at 11:17 am

    going to try this today! i’m a new baker so i’m wondering how far up i should fill the mini loaf disposable pans? i made healthy muffins last week and i only filled them 1/2 way and they didn’t rise over the papers….is there a general rule of thumb when baking? or does it matter when it comes to ingredients? :-\

    Reply
    • Julie says

      April 13, 2015 at 11:25 am

      Hi! Every recipe will have a slightly different rise, but I would suggest filling your mini loaf pans about two thirds full. Thanks for your question!

      Reply
  38. Jessica says

    April 18, 2015 at 9:50 am

    just tried this and it was great- light and just the right amount of sweetness.

    Reply
    • Julie says

      April 18, 2015 at 2:16 pm

      Glad you liked it!

      Reply
  39. chelsey aldridge says

    April 22, 2015 at 7:45 am

    hi ! im so excited to try this today! my son LOVES banana bread ! i do not have mini loaf pans, only normal size. so would one recipe make one loaf ? have you do it ? did the cooking time change ? and did it effect the outcome? thanks in advance !

    Reply
    • Julie says

      April 22, 2015 at 7:56 am

      Hi Chelsey! If you would like to make this in a standard size loaf pan, it will make one loaf. Bake at 350 degrees for about 1 hour. The top will need to get brown for the inside to cook, so don’t worry about that. Before you take it out, insert a toothpick an inch down into the center, and if it comes out with only loose crumbs, but no batter, it is done! My boys love banana bread too! Enjoy!

      Reply
      • Chelsey aldridge says

        April 23, 2015 at 11:52 pm

        Thanks ! i made it last night and tripled the recipe ! made 3 standard sized loaves. gave it to family and everyone LOVE LOVE LOVED IT !! took about 50mins to cook but tasted sooooo good ! i love this one and will be going into my recipe folder !! thank you for sharing !!

        Reply
        • Julie says

          April 24, 2015 at 7:36 am

          Wonderful! I’m so glad everyone loved it. Thanks for letting me know.

          Reply
  40. Katherine says

    April 24, 2015 at 2:35 pm

    Hi Julie,

    I was just wondering if I could bake 2 loafs at the same time at the same baking temperature and same time that you would bake for one loaf.

    Or, do I need to bake each loaf separately?

    Reply
    • Julie says

      April 24, 2015 at 2:57 pm

      I think it would be fine to do two loaves at the same time. Just make sure they are done before you take them out by inserting a toothpick into the center. If it comes out clean, or with just a few dry crumbs attached, they are done!

      Reply
      • Katherine says

        April 24, 2015 at 3:00 pm

        Thank you so much Julie!

        Reply
  41. Marla says

    April 30, 2015 at 1:09 pm

    Thanks for the recipe. I used it as written except cut the sugar to 2/3 cup, and it was plenty sweet, so much so that I might cut it back a bit more next time. I also changed 1/2 cup of flour to wholemeal. Still turned out delicious. Had to skip the nuts in order to put it in lunchboxes, but adding nuts would, I’m sure, make it even better.

    Reply
    • Julie says

      May 1, 2015 at 10:22 am

      Good to know they are good with less sugar! Thanks for leaving me a note!

      Reply
  42. Carla says

    June 1, 2015 at 2:24 pm

    hi Julie! recently stumbled on your blog when I was looking for a banana bread recipe that used greek yogurt & found yours. I can finally stop looking as this is the BEST banana bread recipe I have come across. I added choc chips & the kids loved it. It lasted all of a day! It was very reminiscent of Starbucks banana choc chip cak they used to have before they switched over to La Boulangerie products and I missed it for some time, now I can make my own…to go along with a nice cup of coffee!
    Thanks!!!

    Reply
    • Julie says

      June 1, 2015 at 8:54 pm

      So glad you liked it!

      Reply
  43. Shawunia says

    July 16, 2015 at 4:46 pm

    Just finished making this recipe and my husband loved that it was moist and had chocolate chips in it! He was surprised when I told him it had Greek yogurt. Will definitely make it again, thanks for the recipe!

    Reply
  44. Jen says

    August 22, 2015 at 10:09 pm

    I definately don’t consider myself a great baker (I grew up using box mixes for everything) but my two toddlers LOVE banana bread! I would like to start making it myself instead of buying it so I know exactly what I’m feeding my boys. So I’m searching for a great banana bread recipe. I planning on subbing out with Greek yogurt instead of sour cream so I’m super happy I stumbled across your recipe. Just had a couple questions, in the recipe does it call for white or brown sugar, and is sea salt ok or do I need to use iodized salt?
    Thank you for the recipe and for answering

    Reply
    • Julie says

      August 23, 2015 at 7:24 am

      Hey Jen, that’s great that your toddlers love banana bread and that you are being intentional about what you make for them. This recipe calls for granulated sugar, and the salt is regular iodized table salt. You could probably use sea salt, but usually those are larger grains and they measure differently. Just to let you know, I recently updated this recipe to be even healthier, using white whole wheat flour and coconut oil. Check it out here: https://lovelylittlekitchen.com/healthier-banana-bread/

      Hope you and your littles enjoy!

      Reply
  45. Jill says

    November 8, 2015 at 10:56 pm

    Thank you for sharing a VERY good recipe. I have been trying to transform overripe bananas into banana bread for 20 years, and while many of my attempts turned out okay, none of my tries were ever what I would consider delicous. I made your recipe exactly as listed and it was wonderful.

    Reply
    • Julie says

      November 9, 2015 at 7:06 pm

      That’s great to hear Jill!

      Reply
  46. Carolina Gomez says

    March 20, 2016 at 9:15 am

    Wow! This one is a keeper. I used Stevia-fructose instead of sugar and the result was amazing. Thank you!!! My family loved it. Regards from Mexico City

    Reply
    • Julie says

      March 20, 2016 at 5:39 pm

      Thank you so much Carolina. Glad you enjoyed!

      Reply
  47. Nabilah says

    April 9, 2016 at 12:28 pm

    I don’t like to use butter, can I use coconut oil instead?

    Reply
    • Julie says

      April 9, 2016 at 1:22 pm

      Here is a link to a recipe I have for a banana bread that uses coconut oil. Hope you enjoy!
      https://lovelylittlekitchen.com/healthier-banana-bread/

      Reply
  48. Jess says

    January 25, 2017 at 3:00 pm

    Just made these, they turned out perfect. I added 1/2 tsp cinnamon, 1/4tsp nutmeg. Love this recipe!

    Reply
    • Julie says

      January 26, 2017 at 3:38 pm

      Thank you Jess!

      Reply
  49. Mezzalee says

    March 14, 2017 at 2:32 pm

    What us the nutritional value of the banana bread made with Greek yogurt?
    I chose not to add any nuts or chocolate chips.

    Reply
    • Julie says

      March 14, 2017 at 5:42 pm

      Sorry, I don’t provide nutritional information for my recipes because I just don’t have the expertise to give you reliable numbers.

      Reply
  50. Jennifer says

    October 24, 2017 at 7:17 am

    I’ve made this recipe about 20 times now and everyone asks me for it! I especially love the chocolate chip version! Always so moist and sweet. Thanks for the recipe.

    Reply
    • Julie says

      October 24, 2017 at 12:18 pm

      You are so welcome, Jennifer!

      Reply
  51. Samantha says

    November 19, 2017 at 5:08 pm

    I have been trying so hard to find a perfect banana bread recipe because I am super picky and this is finally it ! It came out amazing; the texture and flavors were spot on. I made it into one bread with 1 cup of chocolate chips and 1 c of chopped walnuts and it was a hit. This has definitely become my go to recipe.

    Reply
    • Julie says

      November 19, 2017 at 9:02 pm

      So happy to hear that!

      Reply
  52. Holly Ann says

    December 7, 2017 at 7:31 am

    This has been my go-to banana bread for years! We all love it!!! How would you incorporate Zucchini in this this?? I hope you answer! 🙂

    Reply
    • Julie says

      December 7, 2017 at 7:41 am

      I’m so glad you like it. Here is a link to my favorite Zucchini Bread recipe – it’s from my mother-in-law. https://lovelylittlekitchen.com/zucchini-bread/

      Reply
      • Holly Ann says

        December 7, 2017 at 10:12 am

        I did see that recipe but is there a way to put bananas in it? How can I do so?

        Reply
        • Julie says

          December 10, 2017 at 7:41 am

          Holly Ann, I haven’t tested the zucchini bread recipe with bananas before, but I would just try subbing some of the sugar for banana pulp. If the batter looks too wet, add a little flour until it looks like the right thickness. Let me know how it goes if you decide to try it.

          Reply
  53. Camille says

    January 26, 2018 at 12:35 pm

    Has anyone tried to substitute gluten free flour in this recipe

    Reply
  54. Trish says

    February 25, 2018 at 10:00 am

    My three year old daughter and I make these pretty much every weekend! She LOVES her “muffin bread.” I add chia seeds to sneak in a little extra nutrition. Thank you for the wonderful recipe !

    Reply
  55. Bethany says

    July 8, 2018 at 1:46 pm

    Just made this with a quarter cup less sugar and it was the best banana bread I’ve ever made!!! Thanks for the fantastic recipe!

    ★★★★★

    Reply
  56. tahj says

    July 10, 2018 at 11:51 pm

    works really well and everybody loved it

    ★★★★

    Reply
  57. Phoebe says

    July 26, 2018 at 8:41 pm

    Best banana bread ever! This recipe is beautiful and simple. The bread came out very moist and delicate, just loved it! did use 1/4 less sugar and it was just fine. My husband loved it as well. Thank you 🙂

    ★★★★★

    Reply
  58. Tiffany says

    July 29, 2018 at 11:58 am

    So good! Moist and fluffy

    ★★★★★

    Reply
  59. Maria says

    July 30, 2018 at 7:38 am

    I have been looking for a banana bread that uses Greek yogurt and this looks like exactly what I wanted. Do you think I can add fresh blueberries to this? If so would I have to change the amount of sugar?

    Reply
  60. Heathet says

    November 25, 2018 at 5:27 pm

    Best banana bread I’ve ever made!

    ★★★★★

    Reply
  61. Karin says

    April 19, 2019 at 8:09 pm

    I didn’t want to waste any more overripe bananas so looked for a banana bread recipe. I found one that called for buttermilk, but didn’t have any. I did have just a little nonfat plain Greek yogurt and searched for a banana bread recipe using Greek yogurt. I’m so glad I found your recipe! I added a teaspoon of cinnamon and half a cup of raisins. I used just one cup of sugar. I used muffin tins with muffin papers. It made 18 muffins.
    The house smells wonderful! The muffins are light, not too sweet, and delicious! I will make them again but will use cranberries or craisins! Thank you for sharing your recipe!!

    ★★★★★

    Reply
  62. Payton says

    May 3, 2019 at 12:57 pm

    Hello I’m would like to know if I want to make this bread with raisins what should I adjust? Please reply soon want to make for an event for mother’s da. Thanks.

    Reply
    • Julie says

      May 3, 2019 at 1:03 pm

      Hi! I have not tried this bread with raisins but you might try 1/2 cup and see what you think?

      Reply
  63. Andy says

    March 29, 2020 at 4:27 pm

    Really amazing recipe! I used to own a baking business and my banana bread was no where close to this. I made some small mods but the base recipe is outstanding. Thanks so much!

    ★★★★★

    Reply
    • Julie says

      March 29, 2020 at 8:19 pm

      Wow, that’s high praise! Thanks so much!

      Reply
  64. Kristina says

    April 20, 2020 at 5:10 am

    This was delicious! I don’t have mini loaf pans, but mine baked for 45 mins in an 8×8 pan. Very yummy – thank you!

    Reply
  65. Jacq says

    May 25, 2020 at 3:59 pm

    Wow!!! Delicious!! Thank you so much for doing the work of finding the perfect banana bread recipe and sharing it with us. I just wish I’d seen this sooner 🙂

    I didn’t have miniature bread pans, so I divided it into two full size pans. I also added a few teaspoons of butter on top the last 10 minutes to create a crispier butter top crust. My family loved it!

    Reply
    • Julie says

      May 26, 2020 at 9:42 am

      So glad it worked out well and that your family enjoyed! I’m trying the butter on top next time!

      Reply
  66. Peggy K says

    June 12, 2020 at 12:00 pm

    Hi, I’ve been looking for an oatmeal banana bread with nonfat Greek yogurt. I was wondering if there is some way oatmeal can be used in this type of recipe. I’m having a hard time finding a banana oatmeal bread made with nonfat Greek yogurt……hope you know.
    Thanks, Peggy

    Reply
    • Julie says

      June 12, 2020 at 12:26 pm

      Hi Peggy, thanks for your question! I don’t have a banana bread recipe with oats on this blog, but I did find one that sounds like what you might be looking for on a different blog that has great reviews. Here is a link you can click on to check it out. Hope this is helpful and happy baking! https://www.wellplated.com/oatmeal-banana-bread/

      Reply
  67. Rebecca says

    August 27, 2020 at 12:50 pm

    If I could rate this a 10 out of 5, I would. It’s my go to recipe and everyone always wants the recipe once they’ve tried it. Search no further for your banana bread recipe.

    I’ve even made it dairy free with coconut oil and non dairy yogurt and it’s still amazing. I’ve also tried it with GF flour and it is always fantastic.

    ★★★★★

    Reply
    • Julie says

      August 29, 2020 at 10:42 am

      Thank you so much!

      Reply
  68. Gina says

    September 15, 2020 at 12:59 pm

    Best banana bread I’ve ever had! A friend made this for me with chocolate chips and I had to hide it from my kids it was so good. Finally got some ripe bananas so I’m making one myself tonight.

    ★★★★★

    Reply
  69. Sharon Donovan says

    October 19, 2020 at 4:06 pm

    Best banana bread ever. I made muffins with with this recipe. It is my grandsons first year in college and I sent muffins with him. He loves them , as does everyone. They freeze real well, muffins thaw quickly. I also made a crumb toppings and put on top before baking. Tasty. My grandson asked if I would send him some more muffins.
    Question, can I make this batch ahead of time, place in fridge till the following day?

    ★★★★★

    Reply

Leave a Reply Cancel reply

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

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

Stay Connected

Don't Miss a Recipe

Get new recipes delivered by email and receive my 12 Most Loved Recipes eBook - for FREE!

Copyright © 2021 · Lovely Little Kitchen · Privacy Policy