Looking for a moist, healthy banana bread that’s low in calories but still rich in flavor? This Greek Yogurt Banana Bread checks all the boxes! It’s naturally sweet from ripe bananas, made with no refined sugar, and packed with protein thanks to creamy Greek yogurt. Whether you’re craving a cozy breakfast, a nourishing snack, or a better-for-you dessert, this easy banana bread is a must-try.
Why You’ll Love This Banana Bread:
- ✅ No oil or butter
- ✅ Naturally sweetened with ripe bananas and maple syrup
- ✅ Made with oat and almond flour
- ✅ High in protein, thanks to Greek yogurt
- ✅ Moist, tender, and flavorful
- ✅ Freezer-friendly and great for meal prep
Ingredients You’ll Need:
- 2 ripe bananas – Look for bananas with lots of brown spots; they’re sweeter and more flavorful.
- ⅔ cup (180 g) Greek yogurt – Use plain Greek yogurt with at least 2% fat. Avoid nonfat for the best texture.
- 1 large egg – Adds structure and richness. You can sub in a flax egg if needed.
- ⅓ cup (80 ml) maple syrup – A natural sweetener that blends perfectly with banana. Honey, agave, or sugar-free syrup work too.
- 1 tsp vanilla extract – Optional but recommended for classic banana bread flavor.
- 1 tsp ground cinnamon – Adds cozy warmth.
- ⅙ tsp salt – Enhances the sweetness and balances the flavors.
- 1 ½ cups (150 g) oat flour – You can use store-bought or homemade. Certified gluten-free if needed.
- ½ cup (50 g) almond flour – For extra softness and a hint of nuttiness.
- 2 tsp baking powder – Gives the bread a nice lift.
- Optional: ¼ cup (40 g) chocolate chips – For a sweet twist.
🧁 High Protein Tip: Swap ½ cup of oat flour for protein powder (vanilla flavored works best!).
How to Make Greek Yogurt Banana Bread
- Preheat oven to 350°F (180°C). Line a 20 cm (8-inch) loaf pan with parchment paper or grease it lightly.
- Mix wet ingredients: In a large bowl, mash the bananas. Add Greek yogurt, egg, maple syrup, cinnamon, vanilla, and salt. Stir until smooth.
- Add dry ingredients: Fold in oat flour, almond flour, and baking powder. Stir just until combined. Add a little milk if it seems too dry, or extra flour if too wet.
- Optional: Stir in chocolate chips, chopped nuts, or other mix-ins.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool & serve: Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack. It’s even better the next day!
Recipe Tips:
- Use ripe bananas – They make all the difference in sweetness and moisture.
- Avoid fat-free yogurt – At least 2% fat gives you the best results.
- Don’t overmix the batter – This keeps your loaf soft and fluffy.
- Try it chilled – This bread tastes amazing after a night in the fridge!
Storage & Freezing
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps well in the fridge for 4 days. Enjoy cold or gently warmed.
- Freeze: Slice and freeze in a zip-top bag for up to 3 months. Thaw overnight and reheat before serving.
Recipe Variations
- Gluten-free: Use certified GF oat and almond flour.
- Dairy-free: Swap in coconut or soy-based Greek-style yogurt with a thick consistency.
- Add-ins: Mix in chocolate chips, chopped nuts, blueberries, or dried fruit.
- Muffins: Divide batter between muffin cups and bake for 20–25 minutes for perfect banana muffins.
Final Thoughts
This Greek Yogurt Banana Bread is proof that healthy baking can still be soft, moist, and satisfying. It’s made with real ingredients you can feel good about and is versatile enough to adapt to your diet. Make it once, and it’ll become a go-to in your kitchen!