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?
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!
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.
I actually made two batches to bring– one with nuts, and one with chocolate chips. I noted the changes in recipe below.
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Greek Yogurt Banana Bread
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 mini loaves 1x
Ingredients
- 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
- Preheat oven to 350 degrees.
- 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.
- In a separate bowl, mix flour, baking soda and salt to combine.
- Gradually add flour to the wet ingredients and mix until just combined on low speed.
- Mix in nuts until well combined.
- 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
- 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
Karin says
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!!
★★★★★
Payton says
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.
Julie says
Hi! I have not tried this bread with raisins but you might try 1/2 cup and see what you think?
Andy says
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!
★★★★★
Julie says
Wow, that’s high praise! Thanks so much!
Kristina says
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!
Jacq says
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!
Julie says
So glad it worked out well and that your family enjoyed! I’m trying the butter on top next time!
Peggy K says
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
Julie says
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/
Rebecca says
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.
★★★★★
Julie says
Thank you so much!
Gina says
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.
★★★★★
Sharon Donovan says
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?
★★★★★
Jackie Powers says
Delicious! I substituted monk fruit sugar 1:1 for the sugar and it is wonderful! Moist, just the right amount of sweetness and everyone loves it!
Thank you
★★★★★
Freida says
This has now become my favorite banana bread recipe.
★★★★★
kathy gallagy says
Can I add blueberries?? And frozen ones??
kathy gallagy says
Can I add blueberries?? And frozen ones??
Rendi says
The best banana bread recipe I have ever made and I have made sooooo many. Thank you!
★★★★★