Banana Bread with Greek Yogurt
October 11, 2010
This is my go-to Banana Bread recipe. What I love it about it is that I don’t need a mixer, and it’s as easy as can be. I ran this recipe last year on my site, and it was an instant hit. I actually developed it with my son, Alec, who loves Banana Bread (as do all of my kids), but wanted to try to make one on his own without using a mixer. We were surprised at how amazing it turned out. I made a couple of loaves last week and gave it to some friends, and they said it was a must to rerun it again on my site since I have altered it a bit. I honestly think the addition of nonfat Greek yogurt contributes to its moist texture. Enjoy for breakfast or as my kids do, as an afternoon snack.
Note: Feel free to add the walnuts as listed above or leave them out if you’re allergic to nuts.
Greek Yogurt Banana Bread
Prep:
15 minutes
Cook:
55 minutes
Yield:
12 servings
Ingredients
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla extract
Cooking spray
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla extract
Cooking spray
Preparation
1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, walnuts, if desired, and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, walnuts, if desired, and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
31 Responses to “Banana Bread with Greek Yogurt”
Tracy says:
October, 11 2010at 02:36 pm
I used yogurt in banana bread this year for the first and fell in love with it! Looks delicious!
Tracy says:
October, 11 2010at 02:36 pm
I used yogurt in banana bread for the first time this year and fell in love with it! Looks delicious!
Tracy says:
October, 11 2010at 02:37 pm
Sorry for the duplicate comment! I think I got trigger-happy with the submit button. :-)
Prerna says:
October, 11 2010at 01:52 pm
I bought this 2 dozens of bananas for my li'l one which she just won't eat anymore. Thanx for sharing this recipe just in time Amanda 'cos those poor li'l things in my fruit basket were making me sad!
Wendy (The Local Cook) says:
October, 11 2010at 01:57 pm
Mmmm, sounds delicious!
Grant @ Grampa's Honey says:
October, 11 2010at 01:58 pm
I love that you don't need to use the mixer! I always want to make banana bread early in the morning before everyone else wakes up - and the mixer is so loud! But this would actually work!
angela says:
October, 11 2010at 02:05 pm
I have made this recipe so many times and it is the best, by far!
Mindy says:
October, 11 2010at 02:17 pm
This one looks fantastic. I love Greek Yogurt and have been looking for new ways to use it. Thanks for sharing
Lisa says:
October, 11 2010at 02:18 pm
I have made this recipe so many times and everyone raves about it. It's a keeper for sure and got me hooked on your fantastic site
Sandy says:
October, 11 2010at 02:19 pm
I saw you on television, and I can't wait for your upcoming cookbook. Your pictures are so great, and the recipes are foolproof. You are so talented!
Val says:
October, 13 2010at 09:41 am
Looks moist and wonderful!
Julie M. says:
October, 16 2010at 07:56 am
Alison, this looks perfect! I love the addition of the greek yogurt. I'm sure that must make is really moist! So glad you brought it back!
Barbara Bakes says:
October, 12 2010at 07:48 am
Greek yogurt sounds like a perfect addition. How great to have your son in the kitchen with you.
Sandie {A Bloggable Life} says:
October, 12 2010at 08:11 am
There is no such thing as too many recipes for banana bread. While I have my favorite, I've never tried one with Greek yogurt, so this version will be next to try on my banana bread list!
Christine says:
October, 12 2010at 09:32 am
Yum! My daughter and I were just talking about making banana bread this week. Perfect timing -- thanks for sharing!
Marci says:
October, 12 2010at 10:52 am
That looks delicious, short ingredient list, and simple. can't wait to try!
Toby Jaffe says:
October, 12 2010at 08:27 pm
Loved it last year and will be making it again, thanks!
Sandy a la Mode says:
October, 13 2010at 06:53 pm
yum!! this totally looks soo delicious! i love the idea of making bread w/ yogurt, seems like it would be more moist!!
Jen says:
December, 18 2010at 02:01 pm
I used one of those aluminum pans for an 8.5X4.5 loaf. I also used 3 HUGE banana, though. Regardless, it tastes great! I received lots of compliments. I put the pan on a cookie sheet in the oven so I had "extra" bread. I'm making this again today!
Jen says:
December, 11 2010at 12:51 pm
Should this recipe say that it makes 2 loaves? I've put mine in one loaf pan (same size as in the recipe) and I checked it in the oven - it's spilling over the edges like a volcano. I don't know much about baking, though!
Alison Lewis says:
December, 11 2010at 02:49 pm
Jen, I have never had that problem and I have made it at least 10 times. Did you use a large loaf pan?
My Top 10 Favorite “Power” Foods | Ingredients, Inc. says:
February, 22 2011at 02:56 pm
[...] 1. Greek Yogurt-With 2.5 grams of protein per ounce and hardly any fat or carbs, what could be better? I stir honey into mine with blueberries or bananas, nuts or whole grain cereal, and I eat it for breakfast or an afternoon snack. It is so filling and tastes great (I use the nonfat or low-fat by the way). See Greek Yogurt Banana Bread [...]
Whitney says:
June, 16 2011at 12:22 pm
Hi Alison!
I can't wait to try this recipe. I have two questions...
Can I substitute wheat flour and brown sugar for the all-purpose flour and white sugar? Have you ever tried this?
Also, do you know the baking time difference for muffins?
Last one - can I use regular salt? Do I need to reduce the amount?
Thank you, again, for sharing! This sounds amazing!!!
Whitney
Carmen says:
August, 21 2011at 10:26 pm
I used your recipe more for a reference because it had been a while since I last made banana bread. I substituted 1/2 the flour with oatmeal I had processed in my Magic Bullet; I also used 1/4 C maple syrup instead of the full cup of sugar (over-ripe bananas are so sweet already!), and I doubled the vanilla. I also whipped my eggs (I used 3 small ones) in the Magic Bullet first. It turned out delicious, and not nearly too sweet. I wouldn't go as far as to say it's "good" for you, but there is no processed sugars.
Greek Yogurt 101 and Recipes | Ingredients, Inc. says:
August, 25 2011at 07:28 am
[...] Banana Bread with Yogurt [...]
Katie says:
September, 24 2011at 01:51 pm
Best banana bread recipe I've tried bar none! I tried another recipe with yogurt, but this is the best. For a yummy addition try adding 3/4 to 1 cup of chocolate chips.
Leap: In Love with Pinterest, a Celebration of Beauty in Images « Christa in New York says:
January, 24 2012at 03:06 am
[...] uses Pinterest to find a lot of the images on her site and they’re stunning. The one of the banana bread made my mouth water so I toddled on over to find where photo like this can be found online. And [...]
Alison @ Ingredients, Inc. says:
February, 01 2012at 01:21 pm
Yes Cierra, but I would bump sugar up to 11/4 cups if you want a sweeter bread..
Cierra says:
February, 01 2012at 12:57 pm
Great recipe I can't wait to try it, but could I use zuchini instead of the banana?
Eight Healthy Ways to Use Greek Yogurt | greek-yogurt.org says:
February, 02 2012at 11:22 pm
[...] Banana Bread with Greek Yogurt– The yogurt replaces some of the high fat ingredients like oil or shortening and keeps the bread moist. [...]
Eight Healthy Ways to Use Greek Yogurt says:
February, 02 2012at 01:39 pm
[...] Banana Bread with Greek Yogurt– The yogurt replaces some of the high fat ingredients like oil or shortening and keeps the bread moist. [...]