There’s something deeply comforting about banana bread. The warm scent of cinnamon, the softness from ripe bananas, and in this version—the creaminess of Greek yogurt—make each bite feel like a cozy hug.
I’ve baked this loaf so many times after workouts, chilly mornings, or just whenever bananas get too spotty.
It’s sweet enough to feel like a treat, but wholesome enough to start your day strong.
Why You’ll Love This Recipe
Naturally sweet and moist – no refined sugar overload
Packed with protein – especially if you use the high-protein variation
Super tender crumb – thanks to Greek yogurt and mashed bananas
Flexible – easily gluten-free and dairy-free adaptable
Great for meal prep – stays soft for days or freezes beautifully
What You’ll Need (Ingredient Highlights)
Ripe bananas – mashed to create that signature moist texture
Greek yogurt – adds creaminess and protein
Oat flour & almond flour – for a nutty, wholesome base
Maple syrup – for natural sweetness
Cinnamon & vanilla – bring warmth and depth
Protein powder – optional, for extra post-workout power
Chocolate chips – totally optional but so worth it
Pro Tips Before You Start
Use spotty bananas for the best natural sweetness.
Adjust flour or add a splash of milk depending on banana size.
Don’t overmix once dry ingredients are added—keep it tender.
Let cool completely before slicing for clean pieces.
How to Make Greek Yogurt Banana Bread
Step 1: Prep the pan
Preheat your oven to 350°F (180°C).
Line a 20 cm loaf pan with parchment paper or grease lightly with oil.
Step 2: Mix the wet ingredients
In a large bowl, mash the bananas thoroughly.
Stir in Greek yogurt, egg, maple syrup, vanilla, cinnamon, and a pinch of salt until well combined.
Step 3: Add dry ingredients
Fold in oat flour, almond flour (or more oat flour), and baking powder.
Stir just until incorporated. Add chocolate chips now, if using.
Step 4: Adjust texture
If the batter feels too runny (from large bananas), add a bit more flour.
If too dry, a splash of milk helps loosen it.
Step 5: Bake
Pour the batter into the prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and enjoy
Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Slice when fully cooled.
What to Serve It With
A dollop of Greek yogurt or nut butter on top
Fresh berries or sliced banana on the side
A hot cup of coffee or chai tea
Crumbled into yogurt parfaits for breakfast
Variations / Substitutions
No almond flour? Just replace it with more oat flour.
Dairy-free? Use coconut yogurt instead of Greek yogurt.
Sugar swap? Honey works beautifully in place of maple syrup.
Boost the flavor: Add chopped walnuts or a swirl of peanut butter.
Storage & Leftovers
Room temp: Keep in an airtight container for up to 3 days.
Fridge: Stays fresh for 5–6 days chilled.
Freezer: Slice and wrap individually. Freeze up to 2 months.
FAQs
Can I make this banana bread without Greek yogurt?
Yes, you can substitute with coconut yogurt or sour cream.
Can I use whole wheat flour instead of oat flour?
You can, but the texture may be denser. Start with 1¼ cups and adjust if needed.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oat flour.
Can I skip the maple syrup?
You can reduce or omit it, but the bread will be less sweet. Add a few extra chocolate chips if desired.
What’s the best protein powder to use?
Whey, casein, or plant-based all work. Use an unflavored or vanilla variety.
How do I know when it’s fully baked?
Insert a toothpick—it should come out mostly clean with a few moist crumbs.
Can I make these into muffins?
Absolutely! Bake in a lined muffin tin for 18–22 minutes at the same temp.
Final Thoughts
This Greek yogurt banana bread has become a staple in my kitchen—not just because it’s healthy, but because it actually tastes amazing.
It’s soft, satisfying, and just the right balance of sweet and nourishing.
Whether you eat it as breakfast, snack, or dessert, I hope it brings the same comfort to your day as it does to mine.
Greek Yogurt Banana Bread
Ingredients
Method
- Preheat oven to 350°F (180°C) and line or grease a 20 cm loaf pan.
- Mash bananas in a large bowl, then mix in yogurt, egg, maple syrup, vanilla, cinnamon, and salt.
- Add oat flour, almond flour, and baking powder.
- Stir to combine. Fold in chocolate chips if using.
- Adjust texture with more flour or milk if needed.
- See full steps with tips & photos → https://theboatshedcafe.com/greek-yogurt-banana-bread/
Notes
- Use spotty, overripe bananas for the best natural sweetness.
- Oat flour can be made by blending rolled oats into a powder.
- This recipe is gluten-free if you use certified gluten-free oats.
