This lightened-up Greek Yogurt Pumpkin Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Not quite pumpkin bread, not quite banana bread, it combines hints of both to create a healthy and delicious fall-inspired snack.
Allow me to introduce you to the product of my indecisiveness — also known as pumpkin banana bread. Because why force yourself to decide between pumpkin bread and banana bread when you can have both in one ridiculously soft and tender loaf, amiright? And why go through the hassle of making two separate loaves when when you can combine the two and have the best of both worlds?
That, my friends, is what we call winning at life.
Actually… that’s what we call spur-of-the-moment “toss everything into a bowl and hope for the best” baking experiments gone [mercufully] right… but it sounds so much better when I act like I actually planned for things to turn out that way.
The truth is that I was originally planning on sharing a pumpkin pancake recipe with you guys today… until a few things got in the way of my carefully scribbled out plans.
First, the weather. I don’t know how things are looking in your neck of the woods but we’ve had a handful of cold and rainy fall-like days that have made a warm and toasty kitchen feel that much more inviting. And, yes, I know you make pancakes in the kitchen as well, but the oven has always felt infinitely more comforting than the stove.
And it produces infinitely tastier things… just saying.
Then there was the issue of finding myself in the unfortunate position of having to use up both the leftovers from the can of pumpkin I opened earlier and a bunch of overripe bananas that the fruit flies were attacking.
Can we talk about pumpkin can sizes for a second? Because they seriously need to start selling pumpkin in different sized cans so you can buy as much as you need without having to worry about having a bunch of extra squash hanging around after everything is said and done.
Need half a cup? Here’s a half-cup sized can for you. 1 cup? We have that too! None of this 15 oz. nonsense where you use less than half and need to figure out how to get rid of the rest. If you do find yourself in that unfortunate position, though, this is my answer for you…
Greek yogurt pumpkin banana bread. A deliciously healthy snack that kills two birds with one stone and tastes pretty freaking fabulous as a result.
Not quite pumpkin bread, not quite banana bread, it combines hints of both to create a soft and tender bread that’s subtly sweet, subtly spiced, and loaded with flavour.
And if that wasn’t enough, then what about the fact that it’s made without butter or oil and only 1/4 cup of refined sugar? A lot of pumpkin/banana breads call for epic amounts of oil and sugar to help make them moist and flavourful, but I’ve found that you can cut back on both dramatically without sacrificing on flavour by making a few simple swaps; namely, by adding Greek yogurt and maple syrup.
So if you’re looking for a healthy and delicious snack — or a way to use up leftover pumpkin and/or overripe bananas — give this pumpkin banana bread a try!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Greek Yogurt Pumpkin Banana Bread
- Total Time: 1 hour 10 mins
- Yield: 1 loaf, 12 slices 1x
Ingredients
- 1 1/2 cups (150 g) all-purpose flour*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 2 large eggs, lightly beaten
- 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
- 1/2 cup (120 g) pumpkin puree
- 1/2 cup (115 g) plain Greek yogurt
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (50 g) brown sugar
- 1 tsp vanilla extract
- Optional add-ins: 1/2 cup (85 g) chocolate chips/raisins/nuts/etc.
Instructions
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23 x 13 cm) bread pan. Set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
- Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, pumpkin, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently. Do not over mix. Fold in any add-ins you wish to include.
- Pour the batter into the loaf pan, spreading it out evenly, and bake for 60 minutes, or until a toothpick inserted into the centre comes out clean. After 45 minutes, you may wish to cover with a sheet of tin foil to prevent the top from getting too brown.
- Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.
Notes
* You could also make this with whole wheat pastry flour or sub our 1/2 of the all-purpose with whole wheat.
- Prep Time: 10 mins
- Cook Time: 60 mins
Looking for more recipes using Greek yogurt? Try one of these!
Banana Oat Greek Yogurt Muffins
Greek Yogurt Banana Bread
Apple Oat Greek Yogurt Muffins
One Bowl Greek Yogurt Apple Oat Bread
Greek Yogurt Banana Oat Bread
Figured I would leave a comment on here, too, even though I’ve raved about your bread on IG! This bread is AMAZING. I’ve never been a fan of Greek yogurt, so I’m glad I have finally found some use for it by baking with it. I made this bread last night and added some milk chocolate chips — the end result? A moist, delicious bread that had just the right amount of sweetness to satisfy my sweet tooth, while still being completely healthy (minus the chocolate chips!) 😉 I’m so happy I came across your site! I have a huge leftover can of pumpkin puree, so I’ll be trying your cookies soon, that you just posted.
Not even kidding, this is one of the most beautiful loaves ever. Save me a slice, please.
Thank you so much! I made them as mini loaves. I pulled them out of the oven a few minutes ago and they not only smell and look wonderful, but taste amazing, too! Yay!!!
So excited to make this! I’m actually mixing up the ingredients now, but the vanilla measurement is not listed in the ingredients. Can you help?
Oops! It’s just 1 tsp. April. I’ll have to go in and add it.
I haven’t quite jumped on the pumpkin bandwagon yet…but that’s because I don’t want to bake anything right now, I already have enough food to get through. Buut this has me second guessing that decision…
This looks amazing even if it does have pumpkin. It does have my favorite fruit though: bananas. I’d probably try to stick raspberries in here because I’m weird and I love raspberries.
Whatever pumpkin I don’t use I freeze. It freezes really well and I do it in silicone muffin trays (1/4 cup measurements) and then once frozen I pop out, put in a ziplock bag and I have individual portions when I need it!
I cannot wait for it to start getting warmer here, I am ready for some heat!
You… are a lifesaver. That’s all sorts of genius and I’ll definitely be doing that from now on!
Um I’d say your indecisiveness was more like a stroke of genius! It looks perfect!
And I totally agree about the need for different pumpkin can sizes. There’s always some leftover that needs to be used. Oh well, just another reason to bake another loaf! 😉
Someone actually mentioned mixing it in with their dog’s food. I wonder if Coco would like it 😉
This looks so good!I can deal with a little pumpkin in my bread especially as fall is coming.
The weather was chilly for a few days, but we’re back to 80s today and till the end of the week 🙁 I wanted fall to start so I’m happy for any pumpkin recipes you send my way! 🙂
Hi
I really used to like your website-but I am finding that you post the same recipes over and over again.
Disappointing Amanda.
I love finding lightened up recipes especially when it includes pumpkin. Thanks for sharing!
That looks so amazing! I will have to try it very soon!
Hope you like it if you do, Jenn!
YOu really are the queen of using greek yogurt in fantastic-looking baked goods! In Northern Cali, the weather has been crazy hot lately – but today we’re loving some rain!
Whenever I have extra pumpkin (or bananas), I always just stick it in the freezer to use later. This, however, is a more delicious solution!
I don’t know why I never think to freeze things like this. I freeze any extra baked goods I have lying around, but never the ingredients. Derp.
Genius!! Two of my favorite breads morphed into one.
At home I actually have two 28 oz. cans of pumpkin— talk about inconvenient! But that just means I can make this bread like, eight times?
Up until yesterday, we were having days that were in the 80s, but now we are more on the fall side, cold mornings and evenings, mid 60s, partly cloudy partly sunny, and sometimes overcast.
Haha, I totally agree about the canned pumpkin sizes! I currently have a partial in the refrigerator…although I have my eye on a couple recipes, so this one will probably have to wait until next time. 🙂 But it will not be forgotten!
It’s been a chilly 45 here for a few days. I’m seriously hoping we didn’t skip over fall and move straight into winter 😆
Brrrr… That is cold for September! I hope you get your fall. It would be cruel and unusual punishment if you missed out!
YES!!!! Pumpkin and banana go so well together! I love this.
YUM. I will definitely be making this! I made pancakes this morning with 1/2 cup pumpkin + 1 egg + 1 scoop protein powder. They were tasty and a great way to use that “leftover” pumpkin.
The weather here is crisp, cool mornings and evenings, but the afternoons are warmed by the sun. It’s a great time of year!
This is definitely one of my favourite times of the year as well! Hope you like it if you make it, Kate!
So let’s see – bananas, pumpkin AND chocolate chips? Yep, it’s calling to me! I haven’t had a good pumpkin bread in so long, and although I would need to make slight adjustments because of my gluten intolerance, I am so all over this bread!
You could probably just use gluten-free all-purpose flour instead. Hope you like it is you try it, lady!
This is like a mash-up of all my favorite fall flavors. Well, and apple cinnamon. So with you on sizing – I make lots of pumpkin oatmeal bakes and cakes after making anything pumpkin just to use it up!
This is incredible. I wish I had a piece right now! I would totally rock this with my morning coffee. And by this I mean the whole loaf 🙂
Not gonna lie — totally had a couple slices with my coffee this morning. Something about pumpkin, chocolate, and coffee that tastes kind of amazing.
uh, yeah, I want this. I’m totally drooling over these pics. Totally pinning for this weekend since I actually have all of those ingredients! We’re back to more summery weather here, but soon! Soon it’ll feel like fall.
Sending good fall vibes your way! It almost feels like winter here — we’re currently sitting at 45 😆
I’ve been all about Pumpkin bread lately. I love how dense it is. I would not have Thought to mix greek yogurt though. I might have to try it sometime!
YAY!! Nailed it … you combined my two favorite things just in time for lots of fall baking 🙂 Thank you so much for sharing! I’m looking forward to pumpkin pancakes – but this just made my day!
I’m glad you like it, Brandi! Pancakes will be here juuuuust in time for pancake Sunday 😀
Okay I’m not a huge banana lover but I’m in love with pumpkin bread so I would absolutely try this! It looks so moist and because I have a tendency to eat like half a loaf in one sitting (no shame), using some healthier ingredients is an added bonus 🙂
Haha! That’s my kind of logic as well. Because yeah… it’s kind of hard to stop.
OHHEEEMMMMMGEEE- pumpkin + banana + chocolate chips – butter = winning at life indeed! If only Math made this much sense I would have become an accountant!
Amanda – this loaf looks so incredibly, amazingly, fantabulously moist and decadent!
Heehee! Thanks Shashi! That’s probably the only kind of math I can get behind as well!
While I still can’t get full used to sweet pumpkin anything the bananas and [totally not optional, right?] chocolate chips lured me in here. Call me the odd one out here but that’s what I am in anyway for being German ;): we don’t grow up with pumpkin desserts over here. So savoury is where it’s at for me. I’d use the remainder of any can of pumpkin in dishes like curry or stews – it might work everywhere you’d usually use tomato sauce. Hm … I should test that assumption once I stop being lazy and make my own pumpkin puree.
I honestly think I prefer pumpkin in savoury dishes as well, with soups and chilies being my favourite. But it’s also pretty amazing with chocolate <3
Oh I’m sure this is amazing! I’m not a huge pumpkin person but I do love me some pumpkin loaf. And add in chocolate and I’m hooked!
I’ll admit to not being -crazy- crazy about pumpkin, but I do love what it does to quick breads. And the banana flavour actually shines through a lot more than the pumpkin does.
indecisiveness can lead the the best of both worlds —> THIS! UM YUM! Pinned
I bet this would go great with a side of chai breakfast soup 😉
Looks great. Thanks
bakingrunner.blogspot.com
Ummmm, yeah. I’ll eat that. All of it! We just devoured my last pumpkin creation. Now it’s time for this bad boy. And wouldn’t you know I have one perfectly ripe banana just begging to be put into this delicousness?!?!
It’s fate! I hope you like it if you make it, Angela!
If I have leftover pumpkin, I just put spoonfuls in my dog’s food until it’s gone. It’s supposed to be good for dog’s tummies. Though maybe I should be making this and not giving her as much pumpkin goodness.
That’s actually a great idea and I’d probably do it as well if I had a dog at home.
Wow, I made something very similar this past weekend but without banana or greek yogurt. Then I made a banana bread without pumpkin – all of it’s gone now! This looks way too good. Total healthy food porn 🙂
You can never go wrong with banana or pumpkin bread! Both add such an amazing flavour to quick breads.
If I can find a loaf pan in my pantry, I am making this today to bring to my aunt for the holidays! It’s cool out this morning, as in, like 60 degrees but supposed to warm up still this week in the 80’s. I am ready for the weather to stay all day as it is this morning!
I’ll give you some of our cool weather! We’re currently sitting at 45, and all I want to do is sit in my warm kitchen and eat bread 😆
This recipe and bake was LOVED by our family this last holiday season. It’s becoming a tradition.