Greek yogurt banana bread
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Greek yogurt banana bread

A fabulous banana bread that's made from Greek yogurt (no oil or butter)
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 1/2 cup unsweetened applesauce
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla


  • Preheat your oven to 350 degrees F.
  • Grease a standard 9x5 inch or 8x4 inch loaf pan and set aside (I used my silicone loaf pan and did not grease).
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a stand mixer, beat together the applesauce and sugar on medium speed until combined. Add the eggs and continue to mix until the eggs are fully incorporated.
  • In a medium bowl, whisk together the flour, baking soda and salt. Turn the mixer to low and gradually add the dry ingredients to the mixer. Mix until the dry ingredients are about halfway combined (if you continue beating the dry ingredients, you will end up with hard banana bread).
  • Stop the mixer and add in the mashed bananas, Greek yogurt and vanilla. You can either incorporate these by hand (using a rubber spatula or wooden spoon) or turn the mixer on low. The key is to not overmix the batter. You want to see some lumps of bananas.
  • Transfer the batter to your prepared loaf pan and bake in your preheated oven for about 1 hour and 10 minutes. Check at the 1 hour mark to see if your bread is done. A toothpick inserted in the middle should come out clean.
  • Once the bread is fully baked, turn off the oven and transfer the bread to a wire rack to cool. Allow the bread to cool completely before serving.


Bread can be stored in an airtight container at room temperature for several days.
Source: Adapted from Martha Stewart