I love how this banana bread comes together in just minutes with no fancy equipment, and it always bakes up tender and flavorful. It’s lower in calories than traditional banana bread, but it doesn’t sacrifice texture or taste. Thanks to Greek yogurt, oat flour, and a touch of almond flour, I get a protein boost with every slice. Plus, it’s easy to adapt with chocolate chips or protein powder depending on what I’m in the mood for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ripe bananas (about 7 oz / 200 g) ⅔ cup (180 g) Greek yogurt (at least 2% fat) 1 large egg ⅓ cup (80 ml) maple syrup or honey 1 tsp vanilla extract 1 tsp ground cinnamon ⅙ tsp salt 1½ cups (150 g) oat flour (or flour of choice) ½ cup (50 g) almond flour (or more oat flour) 2 tsp baking powder ¼ cup (40 g) chocolate chips (optional)
High Protein Option: ½ cup (50 g) protein powder to replace ½ cup (50 g) of flour
Directions
I preheat the oven to 350°F (180°C) and line a 20 cm (7.9-inch) loaf pan with parchment paper or lightly grease it.
In a large bowl, I mash the bananas until smooth, then stir in the Greek yogurt, egg, maple syrup, vanilla extract, cinnamon, and a pinch of salt. I mix everything together until it forms a creamy, even batter.
I add in the oat flour, almond flour (or more oat flour), and baking powder, and stir until just combined. If I’m adding chocolate chips, I fold them in at this point.
Depending on the moisture in the bananas, I may adjust the texture with a splash of milk (if it’s too thick) or a bit more flour (if it’s too runny).
I pour the batter into the prepared loaf pan and smooth the top with a spatula.
I bake the banana bread for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. Then I let it cool before slicing.
Servings and timing
This recipe makes 12 slices. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Calories per slice: ~143 kcal
Variations
When I want to increase the protein even more, I replace some of the flour with vanilla or unflavored protein powder. I’ve also made this with chopped nuts instead of chocolate chips for a more classic banana-nut bread flavor. If I’m avoiding almond flour, I simply use more oat flour—it still bakes up wonderfully soft and fluffy.
Storage/reheating
I store the banana bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It also freezes well—just wrap individual slices and store in a freezer-safe bag. I reheat them in the microwave for 15–20 seconds when I want a warm, fresh-from-the-oven feel.
FAQs
Can I make this banana bread gluten-free?
Yes, I use certified gluten-free oat flour to keep the recipe gluten-free. Just make sure all your ingredients are verified gluten-free.
Can I substitute almond flour?
Yes, if I don’t have almond flour, I simply use more oat flour in its place. The texture remains soft and tender.
How ripe should the bananas be?
The riper the better. I use bananas with plenty of brown spots for maximum sweetness and flavor.
Can I skip the sweetener?
If the bananas are very ripe, I sometimes reduce the maple syrup slightly. I don’t eliminate it entirely, as it helps with moisture and flavor balance.
How do I make it into muffins?
I scoop the batter into a lined muffin tray and bake for 18–20 minutes at 350°F. They make great on-the-go snacks.
Conclusion
This Greek Yogurt Banana Bread is a lightened-up twist on a classic that I never get tired of making. It’s nutritious, satisfying, and easy to adapt based on what I have in my kitchen. Whether I’m making it for meal prep, a healthy treat, or to use up overripe bananas, this recipe is always a reliable favorite.
