Greek Yogurt Banana Bread

Here’s another great banana bread recipe >  Greek Yogurt Banana Bread

Greek Yogurt Banana Bread recipe - from

As the first month of 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, so this is a new version I’m sharing with you today.

Greek Yogurt Banana Bread recipe - from

With healthy ingredients utilized like Greek yogurt, honey and applesauce, the result was 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!

Greek Yogurt Banana Bread recipe - from

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.

My little victory was accomplished with this Greek Yogurt Banana Bread!

Greek Yogurt Banana Bread

Yield: 8 servings

Prep Time:20 minutes

Cook Time:55 minutes

  • 1 1/2 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 ripe bananas, mashed (or 3 large)
  1. Preheat the oven to 350 degrees F. Spray an 8x4-inch loaf pan with nonstick spray.
  2. In a medium owl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
  3. 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.
  4. 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.
  • 9 Weight Watchers Freestyle SmartPoints per serving (divide the bread into 8 slices, and you get one slice!)

Here are a few more banana bread recipes you might enjoy:

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  • 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!