Alison Lewis

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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
1 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.



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56 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!
October, 11 2010at 01:57 pm
Mmmm, sounds delicious!
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!
October, 12 2010at 07:48 am
Greek yogurt sounds like a perfect addition. How great to have your son in the kitchen with you.
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!
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!
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?
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.
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.
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?
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. [...]
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. [...]
Kara says:
March, 08 2012at 09:24 pm
Just tried this recipe today& loved it! I have made banana bread using sour cream before but the greek yogurt makes it equally moist. I also used whole wheat flour instead and the texture is fantastic. thank you!
Eddie Willers says:
March, 11 2012at 03:03 pm
I've used plain, vanilla, and honey-flavored yogurts with equal success. The yogurt makes the recipe very forgiving; you can use two or three bananas, substitute part whole wheat flour, or reduce the sugar if you wish. I live on a sailboat, so using only a bowl, fork, wooden spoon and spatula is nice for cleanup reduction. Nothing needs to be milled, chopped, blended or whipped for this to turn out really good. This recipe results in a bread with a notably crisp and sweet crust. Thank you for posting and promoting this recipe !
May, 14 2012at 07:40 pm
[...] recipe adapted from Ingredients Inc. [...]
Luckie says:
June, 06 2012at 05:51 pm
Thanks for the great recipe! I have started making my own yogurt at home and am looking for more recipes to use it in and this hit the spot! I followed the recipe exactly, except that my Greek yogurt is made from whole milk and has no pectin/gelatin/carrageenan/processedcrap in it, and I don't use canola/veg oil type sprays so I just lightly buttered the pan. Turned out amazing!!!
Monica says:
May, 15 2012at 10:26 pm
Found your recipe on Pinterest also and made it tonight. I used whole wheat flour and pecans (all I had) but it turned out great! This is a keeper recipe for sure! Thanks!
Robin J. says:
April, 29 2012at 06:39 pm
I found your recipe on Pinterest, just made it today. Delicious!!
Anu says:
May, 31 2012at 08:36 am
This came out great! Thanks so much!
May, 31 2012at 08:42 am
Thank you Amy for leaving a comment. It's my kid's favorite!
Shannon says:
July, 29 2012at 07:48 pm
I have made this twice now and it came out great each time. I tried something different and added strawberry greek yogurt and it gave it a nice flavor. Thank you for the recipe
Jess says:
August, 18 2012at 12:35 pm
I found this and literally just now tossed it all together (thank goodness I had all ingredients on hand!) It took me maybe 15 minutes from start to in the oven. I'm so excited to see how it comes out, because the batter smelled divine!
Tracy says:
August, 03 2012at 01:22 pm
I've got this in the oven right now - used Trader Joe's Vanilla Bean Greek Yogurt (then left out the vanilla extract) and - oops! - added 1 cup of chocolate chips. :)
Katie says:
August, 16 2012at 09:41 am
Can you use regular yogurt or must it be greek to thicken it up?
September, 09 2012at 02:38 pm
[...] Greek Yogurt Banana Bread [...]
Amy says:
January, 24 2013at 08:55 am
I made this recipe last night but made some modifications to eliminate the cholesterol. I used egg beaters instead of eggs (the carton tells you how much you need) and I used a safflower/vegetable oil mix instead of butter. IT CAME OUT AMAZING. Thanks for the recipe and I hope this helps anyone looking for a low-cholesterol banana bread. :)
Crystal says:
November, 15 2012at 02:49 pm
I made this and my family loves it! I used honey vanilla Greek yogurt, and a small bit of cinnamon and yummmmmy! I have shared it with a bunch of people because everyone loves it!
Jen says:
December, 16 2012at 01:47 am
Thanks for the recipe. I found your post via Pinterest, and the bread is in the oven now! I added a teaspoon of cinnamon to the batter and sprinkled the top with cinnamon sugar.
February, 26 2013at 09:09 am
[...] made banana bread, buffalo turkey burgers, and fluffernutter cake last week. The fluffernutter cake was probably the [...]
Mar says:
December, 21 2012at 01:13 am
I packed away my sea salt ( moving). What can I use in place of that? I have everything else in my fridge
Jillian Mitchell says:
February, 21 2013at 10:20 pm
I made this tonight and it is fantastic! I used half whole wheat flour as well and it is the perfect texture. I doubled the recipe because I had a lot of bananas to used up. None of my super picky eaters even questioned it and they asked for more! Even my youngest son who literally eats like five things. Thanks so much for sharing!
Barb G. says:
March, 19 2013at 11:18 pm
This is the best banana recipe I've ever made with a few tweaks. I reduced the sugar to 2/3rds cup and changed the flour to King Arthur organic whole wheat flour. I used one large bread pan and the bread rose wonderfully. The result was light, moist and delicious.
jessica says:
July, 29 2013at 08:34 pm
Does anyone know the calories per service? I made this tonight and it was so delishious!!
Kim says:
April, 03 2013at 08:21 pm
I've made this recipe several times and it always turns ou great. My husband says it's the best thing I've ever made and wants me to make it all the time. Thanks for sharing!
Courtney says:
May, 04 2013at 12:01 pm
Has anyone made this as muffins? I would love to know how long to cook them!
mnguyen says:
September, 21 2013at 02:35 pm
My bread just came out of the oven. It tastes delicious, both my husband and I love the moist texture of the bread. Since I'm a health conscious baker, I'm going to add more yogurt and reduce the amount of butter to put in the mixture. Hopefully that will retain the moist bread, I'm also going to reduce the amount of sugar as well. We'll see how that goes, I'll keep you all posted. Thanks for recipe!
kristina says:
March, 05 2014at 08:40 pm
Saw this recipe while looking for a new banana bread recipe. It sounded great and worked with what I had in the fridge. I used truvia instead of regular sugar and half regular flour half almond flour. I also added chocolate chips. It smelled amazing while cooking. In the oven. The only problem I had was it spilling over in the oven. I think it would be better to split it into two smaller loaf pans. As I read some other comments I saw the same issue for some. I will definitely be trying this recipe again! If i use glass pans should I reduce the heat same as other recipes call for? Usually they say reduce by 25 degrees for non-stick or glass pans.

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