Greek Yogurt Banana Bread

  • Author: Julie
  • Yield: 4 mini loaves 1x



  • 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


  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.


  • 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