Greek Yogurt Banana Bread

Super moist and perfectly flavorful banana bread made with Greek yogurt! 

Greek Yogurt Banana Bread | Creme de la Crumb

This is it people. This is my absolute favorite, perfect banana bread recipe. The perfect sweetness. The perfect moistness (moistness? a word? sure) The perfect texture. I’ve tried other recipes and none of them come close to this beauty. I’ve spent the last couple of weeks perfecting it, making it again and again and again – maybe even at one 0’clock in the morning.

Am I crazy? Maybe, maybe not.

Greek Yogurt Banana Bread | Creme de la Crumb
The only thing I know for sure is that this is my dreamiest of dreams banana bread. But before you make it, a few things to keep in mind…

  1. I’ve made this banana bread with and without chocolate chips – both amazing though I think it breaks my husband’s heart every time it doesn’t have them. The man likes his chocolate, what can I say. If you’re going for healthier banana bread, skip em. But if you are willing to indulge a little, throw those babies IN.
  2.  The applesauce. You can swap out the applesauce for oil – vegetable or canola both work fine. The oil does intensify the flavor a bit, because hello – fats. That’s what they do. But I love this great with applesauce OR with the oil – both incredible, I don’t think my husband can even tell the difference. So if you want lots of moisture and great texture and aren’t afraid to skip on the traditional oil, do yourself a healthy favor and go with the applesauce.
  3. Do not – I repeat – DO NOT over mix the batter. Just mix until there are no more streaks of flour and no more than that. I you mix it too much, the end result will be a spongy dense bread – no bueno! When in doubt, mix by hand instead of using a mixer and if you do use an electric mixer (I always do) mix on low speed.

Annnnnnd that’s pretty much everything you need to know about this best-ever, absolutely perfect Greek yogurt banana bread! Happy Sunday to you from me.

Greek Yogurt Banana Bread | Creme de la Crumb
4.0 from 10 reviews
Greek Yogurt Banana Bread
 
Prep time
Cook time
Total time
 
Super moist and perfectly flavorful banana bread made with Greek yogurt!
Author:
Recipe type: Breakfast / Dessert
Serves: 8
Ingredients
  • 3 bananas, mashed (about 1 cup)
  • ½ cup plain fat free Greek yogurt
  • ½ cup unsweetened applesauce (see note)
  • 1 cup sugar (see note)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1¾ cup flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • optional - 1 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 325 degrees and grease a 9x5 inch bread pan.
  2. In a large bowl mix together mashed banana, Greek yogurt, applesauce, and sugar. Mix in vanilla and eggs.
  3. Add flour, salt, baking soda and mix until just combined - DO NOT OVER MIX - just until there are no remaining streaks of flour. Pour into prepared pan.
  4. Bake for 55-65 minutes, until top is browned and a toothpick inserted into the center of the bread comes out clean. Allow to cool completely on a wire rack before turning bread out of pan and slicing. Store in airtight container at room temperature up to 5 days.
Notes
In place of the applesauce you can sub an equal amount of oil (vegetable or canola) oil. The result will be equally moist, and a little more flavorful but also higher in calories - up to you!
You can use less sugar if you want for a healthier version of this bread. I you want to use less sugar I recommend making sure to use VERY ripe bananas - the riper the bananas, the sweeter the bread will be.

 

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Comments

ahh I could have used this yesterday! Instead I made your greek yogurt banana bread muffins (which are really good!).

This looks really good, I will definitely make this next time!

Do you make your own applesauce or do you store bought it?

    Hi Vanessa, I buy mine – but I’m sure homemade would be even better if you were up to making your own!

    This recipe is DYNAMITE!! OMG my family and I love it! Works great for a quick satisfying breakfast, a filling snack, or a healthy but sweet dessert! I substituted the sugar for 1/3 cup honey and it work fantastic! I definitely recommend trying this!

      Oh man… Didnt think of honey… used ripe bananas and still almost 1/2 cup sugar. DefinitEly trying honey next time.

I peeled and froze some bananas for use in my Yonanas but never used them. Do you think these (thawed) bananas would work in the recipe? I don’t want to wait until I go shopping again to try your fantastic recipe if I don’t have to since I have everything else. Thanks!

    Hi Terri! I can’t say for sure how frozen and thawed bananas would do since I haven’t tried it myself but I *think* it shouldn’t be a problem. I’d just make sure they are room temperature when you make the batter!

      You can definitely use frozen bananas, just thaw completely and then use as you would normally. It’s a great way keep banana’s ahead in the freezer for smoothies, recipes etc.

    I always freeze bananas once they’re really ripe (mostly black). I learned this from my mom, but my husband thinks it’s gross until he has banana bread made with them. Defrost on the counter in a bowl as they will seep a little. I just snip the top with scissors and squeeze them into the mixing bowl when ready – it’s like a banana syrup! So yummy!

I’ve noticed you don’t use baking powder, why?

    Hi Gabriela, I’m not sure I understand your question… this recipe calls for baking soda so you don’t need baking powder.

I’ve made this 3 times since you posted the recipe, so yummy!!

    Yayyyy! Oh I am SO glad you love it as much as I do, I’ve been making it every. single. week. Sometimes twice ha!

Hi I made the cake today . It tasted great but didn’t turn out like yours in the picture. Do you use self raising flour . Mine is a bit flat and spongy inside.

    Hi! Are you referring to the banana bread? If it came out too flat and spongy it is probably because you accidentally over-mixed the batter. To make sure that doesn’t happen I highly recommend mixing by hand and not using an electric mixer, just stir until you don’t see streaks of flour anymore, it should still be lumpy. 🙂

I figured out my mistake, I will try it again. Stay tuned for updates.

I made this yesterday and it turned out great! The only change I made was using 1/4 cup sugar and 1/4 cup honey instead of 1 cup of sugar. I also added in 1/2 cup walnuts and 1/4 cup mini chocolate chips. This bread will become a regular for me.

I just made this bread for my family, making only a few changes to cut calories and sugar. I used Egg whites, 1/2 wheat flour only 1/2 cup of sugar. I sprinkled some mini chocolate chips on top. It came out amazing!!! Thanks for the great recipe!

This bread is delicious made it last night., very moist , I recommend this recipe, also fast and easy to make

This recipe is really yummy! I like that there isn’t any butter or oil, and that the recipe is versatile enough to twist around a bit. I’ve made it twice. The first time I used puréed strawberries in place of the applesauce, and that was pretty good. But the second time, I used puréed blueberries in place of the applesauce, and that was even better! I haven’t tried the chocolate chips yet, but it will happen soon for sure.

    WHAT?! You can substitute pureed blueberries in the place of applesauce?!? Okay that totally makes sense now that I think about it but it never even occurred to me! I am trying that PRONTO.

I made this with the following changes (personal taste): 1/2 cup of brown sugar (instead of regular sugar), 1/2 cup of coconut oil instead of applesauce, 3/4 oat flour (1 cup unbleached flour), dark chocolate chips.
It turned out AMAZING! Definitely the best banana bread I’ve ever had!

Hi- I made this today and even after cooking it for 75 minutes it still won’t cook through. Not sure why it didn’t firm up?

    Hi Steph, That’s frustrating! Are you absolutely positive you didn’t miss any ingredients? Have you had any issues like this with your oven before?

      I ended up cooking it for about 85 minutes. Maybe my oven needs to be calibrated. The flavor of the bread is delicious. Maybe i’ll try making it again at a bit higher temp. Thanks for the recipe!

      i just made this recipe and the same happened to me. positive i used all the right ingredients and didn’t over mix. I used mini loaf pan at 325 on convectional back and even after cooking for 45 mins was still gooey in the middle. outside was near burnt. I have no idea what i did wrong 🙁 so disappointing since I was so looking forward to it for breakfast tomorrow!

Two loaves in oven right now. Will let you know how turns out. Used applesauce (homemade-very easy). My daughter coming for visit from college and I always send her back with food, especially her favorites; homemade applesauce and banana bread. Wanted to try a new recipe especially since it called for yogurt and applesauce. I did add walnuts ..it’s a must on daughters banana bread. It does have cinnamon, since I put it in the sauce. I also tripled recipe and made mini loaves to freeze for her…….okay, okay, I lied, I also made a 9×5 for myself. Well…I have to make sure it tastes good first, right!!!!!!!

I forgot the eggs. it has turned out like a sort of pudding. with only half cup of brown sugar and dates. I hope it will it will go well wth ice cream or yogurt.

Best banana bread I have ever made! Substituted coconut oil for apple sauce and used 2/3 cup sugar. Wish I had I made 2 loaves. Thank you so much!

Could this recipe work as muffins?? I want to make for my son who is a toddler 🙂 thanks!

This looks great! I’m looking for a recipe to use the bananas I bought on Sunday that turned super ripe super fast. I only have vanilla (and lightly sweetened) Greek yogurt so I guess I’ll leave out a little sugar and see what happens.

The Banana Bread made with Greek yogurt and applesauce was the best I have ever had or made. I put pecans mixed with cinnamon and brown sugar on top which made it wonderful!

This is a great recipe. I followed with a few modifications – I live in South Africa so we have slightly different foods available. Swapped yogurt and applesauce amounts for ¾ cup thick strawberry yogurt and ¼ cup coconut oil, used xylitol instead of sugar (just ½ cup), wheat bread flour, a dash of cinnamon and ½ cup cocoa nibs! The loaf is almost entirely gone and I only made it yesterday 🙂 Turned out to be the smoothest, creamiest banana bread I’ve ever made!

Best banana bread I have ever made or had:)! Just added some chopped dates and walnuts and it was incredible along with the great Fage yogurt! Thanks Tiffany for your wonderful recipe from a man that hates to bake!

Just finished a double batch. I used frozen organic blueberries in place of chocolate chips. This banana bread is divine!

Would it be gross to use strawberry Greek yogurt?

Hi, would love to try this but only have regular plain yogurt; could it work?
Thanks from Canada

Can I use regular yogurt. Does it have to be Greek

    Hi Rina! I would highly recommend using Greek yogurt in this recipe, but if you can’t get your hands on some, I would recommend using sour cream because of the consistency. Regular yogurt won’t yield quite the same results. 🙂

      I used regular yogurt, because that is what I had on hand. I thought it turned out fantastically. So, if Greek yogurt is better, then I can only imagine the banana ambrosia it would create. 🙂

How many calories are in this recipe?

What size of bread pan do you use? I used 9×5 thinking it was a bit much to put into an 8×4 but I’m worried if i used the wrong pan it will mess the the cooking time and temp.

I made this recipe into muffins (I played around with the oven until they were done I’ll take note of how long it took next time). I used apple sauce, greek yogurt, and thawed out very ripe bananas from the freezer. They were great! I am wondering how much of the sugar I can leave out? Would it turn out okay if I left all of the sugar out and instead used a tablespoon of honey or something?

I’m sorry to say this recipe did not work for me 🙁 I left it in the oven for 60 minutes and thought it was done as I did the toothpick test. After it cooled and I starting slicing, I realized it was very gummy and underdone. I tried to save it, but that didn’t work well either. Any ideas? I followed the directions exactly.

Hello there..2nd time I’m making this… one to many bananas the first time..used 4….3 this time… added walnuts….after 30 minutes I tented if with tinfoil… really a tasty recipe…TKS it

I have tried a lot of banana bread recipes, always searching for one that is not dry and yet dense and moist. This recipe completes my search! My husband raved and asked me to please start making this once a week. I only had two bananas and I missed more of a banana flavor, so I’d suggest sticking to the three bananas that the recipe calls for. It was still yummy, but I felt I could taste more of the applesauce without that extra banana.

    I just remade this recipe today and noticed that the first time I accidentally put in baking powder instead of baking soda as the recipe calls for….I’m going back to baking powder! I don’t know if anything else was very different, but this loaf is definitely gross! 🙁 It’s soggy and rubbery and I can taste the baking soda. I’m so sad. I will definitely make this again, but use baking powder instead of baking soda.

You weren’t exaggerating – this is the best banana bread I’ve EVER made. Loved it so so much and will definitely be making it again. I followed the recipe to a T, but used cake flour instead of bread flour and added 1/2 cup of the chocolate chips. SO GOOD. Thank you!

I Just want to say……if you guys are looking for THE TASTIEST, MOISTEST & HEALTHIEST option for banana bread…….this is the recipe! Husband approved– and we always use chocolate chips in our banana breads……did NOT miss the chocolate chips or oil! I even used less sugar and it was incredibly tasty. Add a little cinnamon for some extra sunshine in your mouth:) Thank you Tiffany! xoxo

This is an excellent bread! I made with brown rice fLOUR, SO IT WAS GLUTEN FREE. I SUBSTITUTED THE SUGAR FOR 1/2 C. OF HONE. OF COURSE, I ADDED MINI DARK CHOCOLATE CHIPS AS WELL. I PUT IN MY BROWNIE PAN THAT HAS 12 SQUARE WELLS AND WAS ABLE TO FREEZE INDIVIDUAL SERVINGS.