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
- Category: Bread
- Method: Bake
- Cuisine: American
Description
This healthy Greek Yogurt Banana Bread tastes identical to my usual banana bread recipe but has less fat and a little extra protein too.
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
Aimee @ ShugarySweets says
Oh this bread looks absolutely perfect!!!
Julie says
Thanks Aimee!
Patricia Schultz says
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? 🙂
Julie says
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.
Ariele S says
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.
Julie Arcand says
I’ve done the same; trying to cut way down on the sugar for a healthy treat for my grandkids! Also added a little no sugar apple sauce and honey
Memorie says
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?
Julie says
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.
Memorie says
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.
ayna says
hi! thanks for sharing! this bread looks so yummy!
Julie says
Hi Ayna, you’re welcome and thanks for stopping by!
Jamie@Milk N Cookies says
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!
Julie says
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!
Serena | Serena Bakes Simply From Scratch says
I love banana bread it’s always an all time favorite! Your crumb looks perfect!
Julie says
Thank you Serena!
Samantha says
just made this! used 1/4 cup semi sweet chocolate chips and 1/4 cup white chocolate chips. simply delish! thanks for sharing (:
Julie says
Great idea! So glad you like it!
Mellllls says
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.
Julie says
Hi, my mini loaf pans are 3″ wide x 5 1/2″ long x 1 3/4″ deep. Hope this is helpful!
Mellllls says
Thanks! I’ll measure mine to compare when I get a chance. Forgot to say that we love the bread.
Julie says
So glad you love it!
Sue says
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!
Julie says
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.
Sathya says
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.
Julie says
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!
Laura M. says
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!”
Julie says
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!
Bett says
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.
Julie says
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!
Brandy says
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!
Julie says
That’s so great Brandy! I’ll have to try them as muffins too!
Michelle says
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
Julie says
That sounds great Michelle! Hope you and your husband enjoy!
Britt says
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.
Julie says
Britt, that sounds so good! Glad you liked it!
Kate says
I just made this with coconut oil instead of butter. It’s great, so glad I found this recipe! Thanks!
Julie says
Thanks Kate! Good to know coconut oil works well too.
Abby says
Hi, this recipe looks delicious. I’m just wondering how many calories would be in it please?
Julie says
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 🙂
Beth says
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 🙂
Julie says
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!
Lorna Reed says
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!
Julie says
I’m so happy to hear that you and your boyfriend like this recipe. The coconut addition sounds good!
Taya says
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?
Julie says
Yes, I think that would be a good substitute, or if you have it, sour cream. Thanks for your question Taya!