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This healthier banana bread with greek yogurt offers extra protein and calcium, and is a filling snack for toddlers, kids and busy moms! You’ll love this greek yogurt oat banana bread recipe for quick breakfasts, on-the-go snacks, or a nice dessert.

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If you’re looking for an easy yet delicious snack for meal prep or just for weekend snacking, this greek yogurt banana bread recipe will be your go-to!

With three hungry kids at home, I feel like I’m constantly making snacks (from this snack meal prep list)!

We do a lot of baked goods – mostly because they’re easy to make in bulk, simple to freeze, and just plain delicious.

Plus, I can add veggies and protein to them easily (like protein in banana cottage cheese muffins or TWO servings of veggies in sweetpotato zucchini muffins)!

This greek yogurt banana bread recipe is a great way to add protein, calcium and probiotics to your diet, or your kiddos’ diets. We love so many recipes with greek yogurt for that reason!

It’s very similar to our favorite pumpkin banana chocolate chip bread (save that recipe for fall!), but this one is all banana flavor.

We love it slathered with peanut butter, vanilla yogurt, or butter.

Or, if you’re really wanting a fun snack, you can slather it with this delicious, healthy chocolate fruit dip to increase the protein more. And of course, it’s wonderful all on its own!

Why the Dietitian Loves This Banana Bread

Having an easy snack with extra protein is always a win as a busy mom, and my kids happen to love this banana bread recipe with greek yogurt! They don’t even know the greek yogurt is there, but I love knowing there is extra nutrition in each bite. I usually make two loaves at once and freeze one for later!

Why You’ll Love Greek Yogurt Banana Bread

• Extra filling – Thanks to the extra fiber from oat flour and whole wheat flour, and protein from greek yogurt, we’ve got a satiating snack! Slather it with salted cinnamon peanut butter and it amps up the protein even more.
• Great for meal prep– Do you need an easy breakfast, snack or dessert? This banana and greek yogurt bread is one of my favorite recipes to double to snack on all week!
• Easy addition to lunch boxes – If you struggle with easy toddler lunch ideas, adding this healthy banana bread with greek yogurt in place of a sandwich is a healthy swap! Plus, it’s allergen friendly (no nuts).
• Easy to freeze for later – You can also freeze extra greek yogurt banana bread for up to 3 months. It makes for a great, one-handed postpartum snack and freezer snack for the future.

What You Need

Here’s what you’ll need to make a fluffy banana bread with greek yogurt.

• bananas – Aim for super-ripe ones, like the ones that are brown, soft and spotty!
• egg
• coconut oil – It will be melted. Melted butter workts too.
• greek yogurt – I prefer plain, full-fat.
• oat flour – You can buy pre-ground oat flour, or grind your own oats in a high speed blender or food processor.
• whole wheat flour
• baking powder
• baking soda
• salt
• vanilla
• cinnamon
• chocolate chips, optional

How to Make Banana Bread with Greek Yogurt

Start by preheating the oven to 350 degrees and greasing your 9×5 bread pan.

Then, add the wet ingredients to a small mixing bowl (mashed bananas through vanilla extract). Whisk them until combined, but don’t overmix.

To a separate mixing bowl, add your dry ingredients.

Then, mix the dry into the wet ingredients, adding the chocolate chips last.

Transfer the greek yogurt banana bread batter to your baking pan and bake for 40-45 minutes, or until top starts to turn golden brown and a toothpick or fork comes out clean.

The hardest part is letting your fluffy banana bread cool before diving in!

Recommended Tips for Success

From testing this banana greek yogurt loaf several times, here are some tips that I recommend to make your banana bread with greek yogurt extra moist and delicious!

• There are 3 ways I like to mash my ripe bananas – Using a fork, potato masher or your hands! All are great, use whatever is most convenient and accessible.
• If you happen to have un-ripe bananas, you can ripen them in an hour by baking them at 300 degrees F for 15-15 minutes. You may want to keep an eye on it and check periodically – you’ll know it’s ripe when the peel starts to turn black. I haven’t tried the microwave method, but that is another (quicker) option – microwave your bananas on 30-second intervals until they reach desired softness and ripeness.
• If you have frozen ripe bananas, they are fine to use. Just thaw them out ahead of time before using them.
• When mixing your dry and wet ingredients, use a whisk or wooden spoon and mix until all the dry ingredients have dissolved. Avoid overmixing, as that will lead to a harder, less fluffy loaf.
• If you want to freeze your banana bread with greek yogurt for later, it will last for up to 3 months in the freezer. To do so, let it cool completely and cut into individual slices. You can freeze the pre-cut slices in a stasher bag or freezer bag. I like to individually wrap them in parchment paper first.
• My absolute favorite tip is to just double the recipe without taking more time. Make two loaves at once, and then freeze one for next week. It’s working smarter, not harder.

More Quickbread Ideas

If you want some other quick bread recipes, we also love chocolate chip sweet potato bread, sweet potato blueberry quick bread and Banana chia bread.

Servings 8 servings

Super Easy Banana Bread with Greek Yogurt

Sarah Schlichter, MPH, RDN

This healthier banana bread with greek yogurt offers extra protein and calcium, and is a filling snack for toddlers, kids and busy moms! You'll love this simple healthy banana bread recipe for quick breakfasts, on-the-go snacks, or a nice dessert.

5 from 1 rating

Print Pin

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Ingredients  

1x2x3x

• 2 ripe medium bananas, mashed
• 1 egg
• ¼ cup melted coconut oil
• ½ cup plain greek yogurt
• 1 tsp vanilla extract
• 1 cup oat flour
• ½ cup whole wheat flour
• 1/4 tsp salt
• 1 tsp cinnamon
• ½ tsp baking powder
• ½ tsp baking soda
• 3/4 cup chocolate chips, optional

Instructions 

1. Preheat oven to 350 and grease 9×5 inch loaf pan.
2. To a small bowl, add the wet ingredients (mashed bananas through vanilla extract). Whisk until combined.
3. To another bowl, add dry ingredients (oat flour through baking soda).
4. Mix the dry into the wet ingredients, folding the chocolate chips in last.
5. Pour batter into a greased baking pan, and bake for 40-45 minutes, or until toothpick comes out clean.
6. Let cool for 5-10 minutes before slicing.

Notes

*Note that the nutrition facts were calculated without adding chocolate chips. 

You can store in the freezer for up to 3 months! Let banana bread cool completely, slice into pieces, and store in a freezer bag or stasher bag. 

Equipment

oat flour

coconut oil

loaf pan

Nutrition

Serving: 1Calories: 187kcalCarbohydrates: 23gProtein: 6gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 21mgSodium: 183mgPotassium: 216mgFiber: 3gSugar: 4gVitamin A: 50IUVitamin C: 3mgCalcium: 47mgIron: 1mg

Did you make this recipe?Let us know how it was!