Banana Bread with Greek Yogurt and Oats

(from clair’s recipe box)

A healthier, denser version of the classic


Prep time: 15 minutes
Cook time: 55 minutes
Serves 8 people

Categories: Brunch


  • 1/2 cup plain Greek yogurt
  • 3 very ripe bananas, about 1 cup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar, lightly packed
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup old-fashioned oats
  • 3/4 cup milk or dark chocolate chips (dark are healthier) - optional


  1. Preheat the oven to 350 degrees F. Spray a bread pan and set aside.

  2. Beat together the Greek yogurt, smashed bananas (remove the peel and smash with a fork) and the eggs one at a time.

  3. Beat in the vanilla and brown sugar until combined.

  4. In a separate bowl, stir together the flour, salt, and baking soda. Add to the wet ingredients and stir until just combined (over stirring or beating will make for a denser bread).

  5. Gently stir in the oats and chocolate chips.

  6. Transfer the mixture to a bread pan and then bake for 55-60 minutes or until a toothpick when inserted comes out clean. You may need to cover the top of the bread with a tin foil tent to keep it from excessively browning. (I added a tin foil tent around 40 minutes each time I cooked this bread).

  7. Remove and allow to cool for about 10 minutes before removing from the pan and transferring to a cooling rack.

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