This healthier Greek Yogurt Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Naturally sweetened and loaded with banana flavour, it makes a great healthier alternative to a traditional favourite!
I realized an embarrassing thing the other day. Well, two embarrassing things.
The first was that I somehow managed to miss a few patches when I was shaving my right leg. Which wouldn’t have been horrible had I not had someone else point it out to me two days after the fact. Awkward.
The second was that, for how much I adore it, I don’t really have any banana bread recipes here on Spoons. I mean, I do, but I basically posted them as recipes in passing without really giving them the kind of attention they deserved. So it’s time to rectify that mistake…
Banana bread is one of
two three sweet treats that hold a special place in my heart — the other two being chocolate chip oatmeal cookies and Black Forest cake. And if you’re wondering what those three things could possibly have in common, the answer is: almost nothing other than the fact that they’re delicious and basically epitomize my childhood. Well, the homemade baked goodie portion of my childhood, anyways.
I’ve been baking for pretty much as long as I can remember, and almost all of those early baking memories involve hanging out in the kitchen and “helping” Mom make one of the aforementioned treats, with cookies being the most common, Black Forest happening for every.single special occasion, and the elusive banana bread making an appearance on the off-chance that we had some ripe bananas lying around… which wasn’t really that often.
I actually remember not believing my mom when she said that we couldn’t make banana bread because the bananas weren’t ripe enough. My little 7 year-old self saw yellow bananas on the counter and couldn’t understand what more my mom wanted from them. Bananas were bananas… weren’t they? It wasn’t until many years later when I realized that there actually was a huge difference in not only the sweetness, but the texture that properly ripe bananas add to whatever you throw them in. Not to mention the increased health benefits.
Anywho, maybe it’s because it was such a rare occurrence, or maybe it’s because it’s just plain delicious, but banana bread secured one of the coveted top 3 spots in my heart, and it continues to hold that spot to this day. Which makes the fact that I couldn’t even remember the last time I had a slice of it that much more embarrassing…
But like I said… it’s been rectified.
I originally posted a slightly modified version of this recipe a couple years ago, but it pretty much got lost in the archives since I wasn’t serious about food blogging at that point, and had no idea about photography, SEO, social media promotion, etc… which is a shame because it’s really kind of amazing. And by “really kind of amazing” I mean it’s easily my favourite recipe for healthy banana bread.
Soft, tender, subtly sweet, and loaded with banana flavour, you’d never be able to tell that this banana bread is made without butter or oil. Instead, it’s got Greek yogurt to keep it moist, with an extra egg and a small amount of brown sugar to help out.
And honestly? You’d be fine leaving out the brown sugar and only using a 1/4 cup of maple syrup as a sweetener… especially if you were planning on tossing in some chocolate chips. I like my banana bread without any add-ins, so I passed on the chocolate (I know, I know) and played around with the sweetness instead. Both versions were delicious — it really depends on how sweet you like it!
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs, lightly beaten
- 2 medium, ripe bananas (200 g or 1 cup mashed)
- 1/2 cup (115 g) plain or vanilla Greek yogurt
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (50 g) brown sugar*
- Optional add-ins: 1/2 cup chocolate chips/raisins/nuts/etc.
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan.
- In a large bowl, combine flour, baking soda, and salt. Stir until well combined and set aside.
- Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, Greek yogurt, maple syrup, and brown sugar. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix.
- Pour the batter into the loaf pan, spreading it out evenly, and bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.
Click here for nutrition facts (doesn’t include optional add-ins).
Looking for more healthy banana recipes? Try one of these!
Do you like putting anything in your banana bread or do you prefer it plain?
What baked treat(s) remind you of your childhood?