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Strawberry Greek Yogurt Banana Bread

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4.5 from 2 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 55 mins
  • Yield: 12 slices 1x


  • 1 3/4 cups (210 g) whole wheat pastry flour*
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 2 large eggs, lightly beaten
  • 2 medium-size ripe bananas (200 g or 1 cup mashed)
  • 1/2 cup (115 g) plain Greek yogurt**
  • 1/4 cup (80 g) honey
  • 1/4 cup (50 g) coconut palm sugar***
  • 1 cup (140 g) diced strawberries, fresh or frozen


  1. Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23 x 13cm) loaf pan.
  2. In a large bowl, combine the flour, baking soda, baking powder, and salt. Stir until well combined and set aside.
  3. Lightly beat the eggs in a medium-sized mixing bowl. Add the mashed bananas, Greek yogurt, honey, and coconut sugar. Stir until well combined before gently folding in the diced strawberries.
  4. Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix.
  5. Pour the batter into the loaf pan, spreading it out evenly, and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to get too brown, you can cover it with a sheet of aluminum foil at around 35 mins.
  6. Remove from oven and let it cool for about 10 minutes before transferring to a cooling rack to cool completely. Store it in an airtight container T room temperature for up to 5 days, or freeze for up to 3 months.


* You can also use a mix of whole wheat and all purpose. I recommend 1 cup AP and 3/4 cup WW. ** If you want a slightly sweeter banana bread, you can also sub out the plain yogurt for a flavoured variety like vanilla or strawberry. *** You can also sub this out with brown sugar.

  • Prep Time: 10 mins
  • Cook Time: 45 mins