Greek Yogurt Carrot Banana Bread

There’s something incredibly comforting about warm banana bread, and this version—enhanced with carrots, spices, and creamy maple frosting—has quickly become a favorite in my kitchen.

The aroma alone draws everyone to the kitchen, and the best part?

It’s packed with nourishing ingredients like Greek yogurt, applesauce, oats, and whole wheat flour.

Perfectly moist and naturally sweetened, this bread feels indulgent without being overly rich.

Why You’ll Love This Recipe

Incredibly moist and flavorful – Thanks to bananas, carrots, and yogurt

Naturally sweetened – Maple syrup and bananas replace refined sugar

Packed with wholesome ingredients – Whole wheat flour, oats, applesauce

Perfect texture – Soft crumb with a slight chew from oats

Versatile – Enjoy plain, with frosting, or toasted with nut butter

What You’ll Need (Ingredient Highlights)

Ripe bananas – For moisture and natural sweetness

Grated carrots – Adds color, texture, and sneaky veggies

Applesauce – Helps keep the bread moist without extra oil

Quick oats & whole wheat flour – For fiber and heartiness

Greek yogurt or dairy-free alternative – Makes it creamy and protein-rich

Warming spices – Cinnamon, ginger, and nutmeg create cozy flavor

Dairy-free or classic frosting – Optional, but adds a delicious finishing touch

Pro Tips Before You Start

Drain those carrots well – Squeeze out as much moisture as possible to avoid soggy bread.

Use super ripe bananas – The more speckled, the better for sweetness and softness.

Don’t overmix the batter – Mix just until combined to keep the bread tender.

Cover with foil while baking – This prevents the top from browning too quickly.

Cool completely before frosting – Otherwise, the frosting may melt.

How to Make Greek Yogurt Carrot Banana Bread

Step 1: Prep the carrots

Grate the carrots using a box grater or food processor.

Place in a cheesecloth or clean towel and wring out the excess moisture.

Step 2: Preheat the oven

Set your oven to 350ºF and lightly grease a 9×5-inch loaf pan.

Step 3: Mix wet ingredients

In a large bowl, whisk together the egg, applesauce, mashed bananas, maple syrup, and vanilla extract until smooth.

Step 4: Add oats and spices

Stir in the quick oats, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.

Step 5: Fold in the flour

Gently mix in the whole wheat flour, being careful not to overmix the batter.

Step 6: Stir in carrots

Add the grated and drained carrots to the batter and fold until just incorporated.

Step 7: Bake the bread

Pour the batter into the prepared pan and spread it evenly.

Bake uncovered for 30 minutes, then cover loosely with foil and bake for another 10–20 minutes, or until a toothpick inserted comes out clean.

Step 8: Make the frosting

While the bread bakes, prepare your choice of frosting.

In a small bowl, beat all frosting ingredients until smooth and fluffy.

Chill in the fridge until ready to use.

Step 9: Cool the bread

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10: Frost and enjoy

Once cooled, spread the frosting on top. Slice and serve, or store for later.

What to Serve It With

A cup of hot coffee or chai latte for breakfast

A dollop of Greek yogurt and chopped walnuts

Drizzle of maple syrup or honey for extra sweetness

Toasted with almond butter for a snack

Variations / Substitutions

Gluten-free version – Use 1:1 gluten-free flour and certified gluten-free oats

No frosting? – Enjoy plain or sprinkle with powdered sugar

Make it vegan – Swap the egg with a flax egg and use non-dairy yogurt/frosting

Nutty twist – Add chopped walnuts or pecans to the batter

Coconut vibes – Mix in shredded coconut or top with toasted flakes

Storage & Leftovers

Store frosted bread in an airtight container in the fridge for up to 7 days.

To freeze, skip the frosting and wrap the loaf or slices tightly. Freeze for up to 3 months.

Thaw overnight in the fridge or reheat slices in a toaster oven.

FAQs

Can I make this bread without oats?
Yes, you can substitute oats with more flour, but the texture will be less hearty.

Can I make muffins instead of a loaf?
Absolutely! Divide the batter into muffin tins and bake at 350ºF for 18–22 minutes.

What if I don’t have applesauce?
Use mashed banana, Greek yogurt, or even canned pumpkin as a substitute.

Do I have to use frosting?
Not at all! The bread is sweet and flavorful on its own, but the frosting adds a special touch.

Can I add raisins or nuts?
Yes! Fold in ½ cup of raisins, chopped walnuts, or pecans for added texture.

How do I know when the bread is done?
Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Is this kid-friendly?
Very! It’s mildly sweet, soft, and a great way to sneak in veggies.

Final Thoughts

This Greek Yogurt Carrot Banana Bread is the perfect blend of indulgence and nutrition.

It’s the kind of bake that feels like a treat but nourishes like breakfast.

I love it for weekend brunches, meal prep, or as a cozy afternoon snack.

Whether you top it with frosting or enjoy it plain, it’s bound to win hearts.