Greek Yogurt Banana Bread

Greek Yogurt Banana Bread

Greetings! I am finally back after about a month without posting a recipe and I am quite happy with this next one! And it is so so so quick and easy.

I am officially two weeks into my Junior year of college and my third year on the APU cheer team so it has been quite a busy time of year, please forgive me. But I’m so excited to get back to a more regular baking schedule which will hopefully be once a week again.

This is a healthier version of banana bread, made without any oil or butter but still surprisingly moist. It has Greek yogurt for moisture and uses whole wheat flour instead of all-purpose flour. I also used less sugar and went with turbinado sugar, a less processed one.

Oh! And some chocolate chips for a little extra something…can’t be too healthy 😉 (I will say I baked this for about 45 minutes and could have just went for 40 but after keeping it covered over night it was more evenly moist.)

Greek Yogurt Banana Bread

Greek Yogurt Banana Bread


  • 2 eggs
  • 2 extra ripe, large bananas
  • 1/4 cup nonfat plain Greek yogurt
  • 6 tbsp turbinado sugar
  • 1 tsp vanilla extract or vanilla paste
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups whole wheat flour
  • 1/2 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Grease a 9x5 loaf pan.
  2. Beat eggs in large bowl. Mix in mashed bananas, yogurt, sugar, vanilla, spices, baking soda, and salt until somewhat smooth.
  3. Mix in flour until just combined. Fold in chocolate chips.
  4. Pour into loaf pan and bake for about 35-45 minutes until a toothpick comes out clean when put in the center.
  5. Let the bread cool in the pan for a few minutes and then remove from the pan and cool on a wire rack.

2 thoughts on “Greek Yogurt Banana Bread”

Leave a Reply

Your email address will not be published. Required fields are marked *