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Banana Bread with Greek Yogurt

This is the best! Banana Bread With Greek Yogurt is bursting with flavor and made with tons of healthy ingredients. This recipe can be made with or without chocolate chips and/or nuts.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread with Greek yogurt
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 1 hour
Servings 10 thick slices of bread
Calories 182kcal
Author Chelsea Lords
Cost $4.25


  • 2-3 very ripe bananas, (1 cup mashed banana)
  • 1/2 cup vanilla-flavored Greek yogurt
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla extract
  • 5 tablespoons coconut oil, melted
  • 2 heaping tablespoons honey
  • 1/2 cup brown sugar, lightly packed
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup flour, white or white-whole wheat (Note 1)
  • 1 tablespoon cornstarch
  • 1/3 cup oat flour blend regular oats in the blender


  • PREP: Preheat the oven to 350 degrees F. Grease and flour a bread pan; set aside. I use an 8x4-inch bread pan. Remove the skins and then mash the bananas with a fork.
  • WET INGREDIENTS: In a large bowl, stir together the mashed bananas, Greek yogurt, egg, vanilla, coconut oil (measure in melted form), honey, and brown sugar until well combined.
  • FLOUR: From your 1 cup of flour, remove 1 tablespoon and replace it with 1 tablespoon of cornstarch (this makes a lighter, cake-like flour). Stir.
  • DRY INGREDIENTS: In another bowl, stir together the baking soda, salt, cinnamon, flour/ cornstarch mixture, and oat flour (measure oat flour after blending the oats. To make oat flour, put old-fashioned or quick oats in a blender and pulse them until they resemble flour).
  • COMBINE: Mix the wet and dry ingredients together until just combined (over-mixing will yield a dense bread).
  • BAKE: Pour into the prepared bread pan. If desired, sprinkle 1-2 tablespoons brown sugar on top of the bread for a nice crust. Bake for 45-65 minutes or until a fork comes out clean when inserted into the center, or the bread starts to pull away from the edges. If needed, tent the top with foil if the top of the bread is baking faster than the rest.
  • STORAGE: Store in an airtight container in the fridge. (Microwave a piece for 5-10 seconds before enjoying.) Bread is best eaten within 2-3 days. Otherwise, tightly wrap individual pieces and freeze.



Note 1: Flour: If using whole wheat flour, the bread will be much denser. I recommend using only white whole-wheat flour or plain white.


Serving: 10servings | Calories: 182kcal | Carbohydrates: 26g | Protein: 2.8g | Fat: 7.5g | Cholesterol: 19mg | Sodium: 199.3mg | Fiber: 1.1g | Sugar: 12.4g