This one bowl Greek Yogurt Blueberry Banana Bread is made without butter or oil, but so tender and flavourful that you’d never be able to tell! Naturally sweetened and bursting with blueberry flavour, it makes a delicious healthier alternative to a traditional favourite!
Another week, another one bowl recipe! This time in the form of banana bread 🙂 With Greek yogurt. And blueberries. And unicorn dust. All the good things!
Ok, so maybe not the unicorn dust, but the Greek yogurt and the blueberries are a definite GO – the former because it’s one of my favourite ingredients to bake with if I’m looking to make lightened-up goodies that are still super tender and moist, and the latter because it’s summer and fresh blueberries are: a) everywhere, b) affordable, c) delicious, and d) life… so I’ve been loading up.
There is one thing you won’t get with this banana bread though, and that’s a lot of mess… because who wants to spend time cleaning dishes when they could be outside enjoying all the things summer has to offer? Definitely not this girl, hence all the easy one bowl recipes.
Okay, okay… one bowl and one bread pan*. And kinda, sorta, maybe one more small bowl to toss the berries. But that one doesn’t count! It’s not like you have to scrub it to get any gooey batter off… just a quick rinse and voila – donez0. And you definitely don’t want to take any shortcuts and skip tossing those berries… otherwise they might all sink to the bottom and you’ll end up with this lopsided, half-baked lump of should-be banana bread. Not that I would know, or anything…
So this recipe is based off my much-loved Greek yogurt banana bread, and I kind of can’t believe it took me 2 years just to add blueberries. Okay… so I did a little more than that. I ended up cutting back on the Greek yogurt and replacing the maple syrup with coconut sugar just to make the batter a little thicker… again, so the berries wouldn’t all sink to the bottom and give you a lopsided, half-baked lump of should-be banana bread. Ahem.
It’s still super soft and tender though. I actually wanted to see how a slice of it would hold up if I left it sitting uncovered for a little while, and it was still nice and tender after 24 hours of sitting on the counter. You’d really never be able to tell that it’s made without any butter or oil. Oh! And if you wanted to get super fancy, you could use a flavoured yogurt add some extra zing. I feel like vanilla or blueberry would be the best, but something like lemon definitely sounds awesome. I hope you guys love it!
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- 2 large eggs
- 1/4 cup (55 g) plain 2% Greek yogurt
- 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
- 6 Tbsp (75 g) coconut palm sugar*
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cup (180 g) whole wheat pastry flour**
- 1 cup (140 g) blueberries, fresh or frozen
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, vanilla, baking soda, cinnamon, and salt, mixing until smooth. Spoon in the flour and gently fold it in until just combined. Toss the blueberries in 1 Tbsp (7 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and gently fold them into the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 40 - 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. I'd probably go 3/4 cup (90 g) all-purpose and 1/2 cup (60 g) whole wheat. I've also had readers say that an all-purpose gluten-free mix works as well.
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Looking for more healthy banana bread recipes? Try one of these!
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