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
Marla says
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.
Julie says
Good to know they are good with less sugar! Thanks for leaving me a note!
Carla says
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!!!
Julie says
So glad you liked it!
Shawunia says
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!
Jen says
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
Julie says
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!
Jill says
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.
Julie says
That’s great to hear Jill!
Carolina Gomez says
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
Julie says
Thank you so much Carolina. Glad you enjoyed!
Nabilah says
I don’t like to use butter, can I use coconut oil instead?
Julie says
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/
Jess says
Just made these, they turned out perfect. I added 1/2 tsp cinnamon, 1/4tsp nutmeg. Love this recipe!
Julie says
Thank you Jess!
Mezzalee says
What us the nutritional value of the banana bread made with Greek yogurt?
I chose not to add any nuts or chocolate chips.
Julie says
Sorry, I don’t provide nutritional information for my recipes because I just don’t have the expertise to give you reliable numbers.
Jennifer says
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.
Julie says
You are so welcome, Jennifer!
Samantha says
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.
Julie says
So happy to hear that!
Holly Ann says
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! 🙂
Julie says
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/
Holly Ann says
I did see that recipe but is there a way to put bananas in it? How can I do so?
Julie says
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.
Camille says
Has anyone tried to substitute gluten free flour in this recipe
Trish says
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 !
Bethany says
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!
tahj says
works really well and everybody loved it
Phoebe says
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 🙂
Tiffany says
So good! Moist and fluffy
Maria says
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?
Heathet says
Best banana bread I’ve ever made!