Greek Yogurt Banana Bread

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Greek Yogurt Banana Bread is a great banana bread recipe.  This easy banana bread recipe has additions of Greek yogurt and applesauce to keep it moist and delicious.  

Greek Yogurt Banana Bread

As the the new year progresses, I’m continuing to make as many positive changes as my life allows.  We’ve had a rough start as my husband broke his leg just after Christmas in a sledding accident.  The silver lining in this story is that we have been able to spend a lot of time together as a family, and I’ve made healthy meals for us to eat at home almost every day since it’s been tough for my husband to get around.

When the bananas on the counter begin to blacken, it’s always a great time to make banana bread.  In fact, I obsessively make banana bread as soon as I see black spots on my bananas!  This Greek Yogurt Banana Bread is a new version I’m sharing with you today.

Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Greek Yogurt Banana Bread

With healthy ingredients utilized like Greek yogurt, honey and applesauce, the result is this beautiful loaf of banana bread- super, super tender and moist, not overly sweet, and delicious.  The bonus is that there is added protein in there from the Greek yogurt!

Advantages of using Greek yogurt in baking:

Greek yogurt has plenty of protein and probiotics, which are good for you! Greek yogurt is creamy, and that creaminess helps keep baked goods moist. It’s also pretty tangy in flavor. That tanginess yields a unique, appealing flavor to this Greek yogurt banana bread. The acidity in Greek yogurt helps activate baking soda, which helps make this bread fluffy and light– not so dense.

Greek yogurt is a great alternative to sour cream in banana bread because it imparts that nice, tangy flavor with fewer calories and more health benefits.  Tip:  you can also swap out Greek yogurt for buttermilk in pancakes and waffles.

Greek Yogurt Banana Bread

My husband is getting pretty tired of sitting on the couch with his leg propped up, so surprises like freshly baked banana bread delivered with his coffee in the morning are totally appreciated.  He asked me what I did to the bread to make it so moist and tender.  And I was happy to share that I used that big container of Greek yogurt that sits in the refrigerator untouched most of the time!

If you happen to be following the Weight Watchers (WW) program, one slice of this bread will set you back 10 points on any color plan.  I know that’s a lot, but it’s going to be fewer points than any other banana bread you try.  And this loaf is cut into 8 thick slices for you to enjoy!

Here are a few more banana bread recipes you might like to try:

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3.67 from 3 votes

Greek Yogurt Banana Bread

This banana bread is super moist and delicious!
10 10 10
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 282kcal
Course Bread
Cuisine American
Keyword greek yogurt banana bread


  • cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup nonfat plain Greek yogurt
  • 1/3 cup honey
  • 1/3 cup packed light brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 small (or 3 large) ripe bananas (mashed)


  • Preheat the oven to 350 degrees F. Spray an 8x4-inch loaf pan with nonstick spray.
  • In a medium owl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
  • In a large bowl, whisk together the yogurt, honey, brown sugar, butter, applesauce, eggs and vanilla. Whisk in the mashed banana. Then add the dry ingredients and whisk those in until everything is well combined.
  • Scrape the batter into the prepared pan and bake for about 55 minutes, or until the bread is golden and tests done with a toothpick inserted into the center coming out clean. Cool for at least 20 minutes, then turn the bread out onto a cooling rack to cool completely.



Serving: 1serving | Calories: 282kcal | Carbohydrates: 48g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 363mg | Potassium: 246mg | Fiber: 1g | Sugar: 26g | Vitamin A: 285IU | Vitamin C: 3.3mg | Calcium: 47mg | Iron: 1.6mg | Blue WW Smartpoints: 10 | Green WW Smartpoints: 10 | Purple WW Smartpoints: 10
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  • Maria Hamilton wrote:

    Awesome recipes thank you

  • Melissa wrote:

    Best banana bread recipe ever. I used 4 bananas. So moist and flavorful!

  • Kaylee A. wrote:

    Just like it says, super moist and yummy! I have made this recipe many times now, it’s always so good! Something about the yogurt just makes it so good! Whole family loves it!

  • Amanda wrote:

    I normally don’t post my comments on recipes but I had to for this one. I followed the directions exactly as they were written and I was highly disappointed. I checked the load after about 45 min to see how it was going, still completely wet. Another 10, then another 10 when I finally took it out. Looked done on the outside, but not done on the inside. I put aluminum foil over it and put in for another 15 min. Still not done. Took it out of the pan, cut in half and cooked for another 15 minutes. After all of that I finally stopped because I was so annoyed with the whole process. The end product is sought and not like any of the other recipes I’ve tried.

  • Mabel wrote:

    I used what I had so I used my kid’s vanilla lowfat yogurt (and I’m out of vanilla extract) and apple cinnamon GoGo Squeez. We’ll see how it goes in 55 minutes. I also added sliced almonds on my “side”.

  • Lana wrote:

    How many point is is 1 piece of bread, I don`t mean to see that information?

    • Lori Lange wrote:

      Divide the bread into 8 slices. 9 points per slice.

  • Marie wrote:

    I am trying this recipe now with white whole wheat flour will it come out okay? Well, I guess I will know soon either way 😉

    • Lori Lange wrote:

      let us know how it turned out!

  • donna giblin wrote:

    So I made this last night.  The test was delicious. I substituted Splenda brown sugar blend and added chopped nuts.  BUT, is the 8 x 4 pan size correct?  Because mine overflowed my pan as soon as it started to bake and I believe that caused my texture to be off in the center (it’s very, very dense).  I will definitely be making this again though I’m just gonna try my 9 ” loaf pan.  Anyone else have the pan issue?

    • Lori Lange wrote:

      The 8×4 worked for me, but honestly I have a few different 8×4-inch pans and some seem to be much smaller than the rest. Using a 9×5-inch pan is perfectly okay for this recipe too.

  • Suzanne wrote:

    Hi- I made this bread today- so many delicious ingredients.  The flavor is amazing, but for some reason, the middle of the bread is mushy.  It never seemed to cook through even though I cooked it for about 70 minutes.  Any suggestions? Thanks!

    • Lori Lange wrote:

      Hmmm, not quite sure. It could be your oven… or the altitude… or the pan you baked it in. It’s tough to pinpoint. Sorry you had trouble!

  • victoria wrote:

    nice didn’t know honey and banana go so well together. thanks for sharing

  • Ellen Moeller wrote:

    This sounds like the perfect way to use my too-ripe bananas! How does it freeze?

    • Lori Lange wrote:

      It freezes great!

  • Amanda Stabile wrote:

    Making this right now as muffins! Hope it comes out!