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Dee-licious Greek Yogurt Banana Bread

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Debbie Wind Bailey

"After trying several recipes for banana bread that had some but not all of the things I wanted in it, I tweaked a few together and came up with this version with Greek yogurt. I made 8 loaves before declaring it a success (and the comments from family and coworkers sealed the deal)."
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1 h 15 m servings 372 cals
Original recipe yields 16 servings (2 9x5-inch loaves)

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  • Prep

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  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. Mix mashed bananas and yogurt together in a bowl.
  3. Combine butter, white sugar, and brown sugar in a large bowl; beat using an electric mixer until creamy. Add eggs and vanilla extract and stir to combine. Add banana mixture and mix well.
  4. Stir flour, oat flour, rolled oats, baking soda, baking powder, and salt together in a bowl. Add to the banana-butter mixture and stir just until combined. Don't overmix. Fold chocolate chips and walnuts into the batter. Divide batter between the prepared pans.
  5. Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes. Remove from the oven and cover loosely with aluminum foil for 5 minutes. Remove from the pans and allow to cool completely.


  • Cook's Notes:
  • Instead of butter, I've used a 50/50 combination of oil and applesauce with great results.
  • Substitute sour cream for the Greek yogurt, if desired.
  • Make your own oat flour by running 1 cup rolled oats through the blender.
  • Substitute pecans for the walnuts, if desired.

Nutrition Facts

Per Serving: 372 calories; 18.9 g fat; 48.1 g carbohydrates; 6.2 g protein; 48 mg cholesterol; 426 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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