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
- 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.
Oli says
I made these for my wife, and guess what? I’ve made them five times since. Yeah, they’re THAT good 🙂
Julie says
That’s so great Oli! Thanks for leaving a comment!
Kat says
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.
Julie says
Hope you enjoy!
John says
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 : )
Julie says
John, I knew this recipe was good but not THAT good. Glad you had such success in the kitchen!
Kenessa says
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 🙂
Debbie Billings says
love it , just made it best recipe for banana bread and i have tried a lot of different one
Julie says
I’m so glad! Thank you for taking the time to let me know how it turned out!
Samantha says
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.
Julie says
I’m so glad you like this recipe! Thank you for listing the baking time for a regular sized loaf.
Melissa says
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?
Julie says
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.
susan dunlop says
Fage yogurt and dark chocolate chips in mine…. delicious.
V says
How many muffins would this make because I don’t have a loaf pan?
Julie says
I haven’t made this recipe into muffins, but I believe it will make about 2 dozen. Enjoy!
Scott says
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!
Julie says
Wonderful Scott. Thanks for letting me know how you made it!
Lynette says
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.
Julie says
You are welcome Lynette, glad you love it as much as I do!
Barbara says
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
Julie says
That’s wonderful Barbara. So glad everyone enjoyed!
Randi says
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?? 🙂
Julie says
Glad you like it! Maybe try using mini chocolate chips to keep them from sinking to the bottom next time.
Pat Schultz says
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!
Elesha says
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.
Julie says
That’s amazing! Never knew you could make bread in a BBQ!
Juanita Lopez- Pantoja says
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 🙂
Annie says
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!
Julie says
So glad you enjoyed it! Thanks for letting me know!
LQ says
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? :-\
Julie says
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!
Jessica says
just tried this and it was great- light and just the right amount of sweetness.
Julie says
Glad you liked it!
chelsey aldridge says
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 !
Julie says
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!
Chelsey aldridge says
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 !!
Julie says
Wonderful! I’m so glad everyone loved it. Thanks for letting me know.
Katherine says
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?
Julie says
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!
Katherine says
Thank you so much Julie!