Greek Yogurt Blueberry Banana Bread

Posted: April 7, 2012

Last night we had friends over for dinner.  While that might not sound like a big deal to you, to us... to me and my veggie-hating-hubby, it was a big deal.  We were fairly hermit-y before Babycakes, but now that she's arrived we are even more so.  I told Babycakes we were having friends over and she said, "no momma... back" because she thought we were leaving her.  She didn't understand that people could come over to OUR house for a meal.  Ha!  I told you we were hermit-y!  Our friends that came over are having their own baby in just a couple weeks, so we wanted to make sure to see them one last time before the little bambino arrives!  I wasn't sure if my friend was having any aversions to food, so I suggested BREAKFAST for dinner.  I mean really, who doesn't love breakfast?!?!??

Of course I really just wanted an excuse to try this Greek Yogurt Blueberry Banana Bread :)

I served organic bisquits and gravy made with all natural pork sausage from our local market, with a side of scrambled eggs, and a slice (or two... or three) of the blueberry bread for dessert.  It was all delicious, and I received multiple thank yous from everyone, including Dear Hubby.  (And a few "num num"s from Babycakes).

Introducing: Greek Yogurt Blueberry Banana Bread:

This was inspired by the original recipe posted here, with a few tweaks by yours truly to reduce the sugar content, and a few extra adjustments suggested by my friend Rebekah (who is a much better mile-high baker than I am!).

First I gathered my ingredients:

Then, I mixed all the dry ingredients in one bowl, and the liquid/mushy ingredients in another:

It was a little too lumpy for my liking, so I gave it a quick stir with my Immersion Stick Blender:

Then, I folded in the dry ingredients and thawed frozen blueberries:

I poured the mixture into a greased loaf pan and baked it for an hour:

And voila, super moist delicious greek yogurt blueberry banana bread!  

Let it cool for 10 minutes (if you can stand it!!) before slicing it. Then, as my dad would say: "Diggeth, inneth!!"

Looking for other healthy desserts?

Try my Key Lime Pie!

How I lost 50+lbs the healthy way:

Without Counting (calories or points)!

{Greek Yogurt Blueberry Banana Bread}

Description

Super moist, delicious Blueberry Banana bread made with Greek Yogurt.

Ingredients

1 1⁄2 cup
Whole Wheat Pastry Flour (or sub 1/2 All Purpose, 1/2 Whole Wheat)
3 tablespoons
Whole Wheat Pastry Flour
1 1⁄2 teaspoon
Baking Powder
1⁄2 teaspoon
kosher salt ((optional))
1⁄4 cup
honey (or sub 1/2 cup brown sugar)
1 teaspoon
Vanilla Extract
3  
Ripe Bananas (small)
2  
Eggs
6 ounces
Chobani Vanilla Greek Yogurt (or Blueberry)
1 cup
Blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 375 degrees.  Start by combining flour, baking powder, salt in a large mixing bowl.
  2. In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
  3. Add eggs, vanilla and brown sugar… mix thoroughly.
  4. Add greek yogurt
  5. Whisk until everything is well combined and there are no lumps.
  6. Pour the wet ingredients into the dry ingredients, and mix until just combined.  At this point, fold in the blueberries.
  7. Pour batter into a greased loaf pan and distribute evenly.
  8. Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.
  9. Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.

Yields 12 Slices

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Comments

Submitted by Kristin W - April 9, 2012 - 8:54pm

I wish I had read this post before yesterday! It would have been great to hear those encouraging words to ignore sugar! I did a MAJOR house raid this afternoon after Katie's easter egg hunt at school... yep, her FOURTH one! Trashed so much crud!

Submitted by kelly - April 10, 2012 - 10:48am

With all those candy-laden holidays it's hard to keep up... Halloween, Thanksgiving/Christmas, Valentines, Easter... ouchie!

Submitted by Rebekah - April 10, 2012 - 10:22am

The bread looks great! I'm anxious to try it this weekend. I'm glad the high altitude adjustments worked! My love of baking comes from my mom. Although not as much at Easter, we cook pies together for every other holiday! Although she did make a scrumptious strawberry pie this year!

Submitted by kelly - April 10, 2012 - 10:48am

My bananas weren't ripe enough, so buy yours now so they can "brown-up" by the weekend!

Submitted by Lauren @ Oatmeal after Spinning - April 10, 2012 - 10:51am

Forgive me as I catch up on missed blog posts... :)
The bread looks AMAZING! I want it right now! I will have to try this out! My husband LOVES banana bread (so do I...).
I haven't celebrated Easter since I was a little kid. I remember getting a cabbage patch doll one year. And we would usually have a big lunch at my grandparents' house. Neither my husband nor I are religious (I was never Christened or anything, but consider myself spiritual and have a close connection with nature- I think I'll do a post about this!!). But, I would love to do the Easter basket thing. I think it would be fun- and hope that doesn't sound totally offensive since I don't celebrate the "true meaning" of the holiday.

Submitted by kelly - April 10, 2012 - 10:56am

I love that you're going back and catching up on some old posts... it means you actually LIKE what I say :) The bread really was good. My bananas weren't quite ripe enough (brown/sweet), so make sure you have some super ripe bananas.
I totally get the spiritual connection with nature. I experience and appreciate and connect more with God outside too. It's hard not to be amazed at all of creation and the beautiful nuances and LIFE that flourishes out there. Babycakes absolutely LOVES being outside, and I want to nurture that in her and never squelch it.

Submitted by Liz - April 16, 2012 - 8:24am

I made this recipe last night and I really dig it! I was afraid it wouldn't be sweet enough, but the sweetness of the blueberries and bananas really shines through. I added some walnuts for extra crunch, and used egg substitute because I didn't have any real eggs, and it was delicious. YUM!

Submitted by kelly - April 16, 2012 - 8:30am

I'm so glad you liked it! And those are great substitutes/additions. I will have to add walnuts to mine next time :)

Submitted by Liz - April 23, 2012 - 7:31am

Loved it so much I made a double batch last night, lol. You have a real winner here!

Submitted by Kristin - April 26, 2012 - 3:00pm

hey! i have TONS, TONS, TONS of strawberries about to go bad... you think this would work w/ strawberries instead of blueberries?

Submitted by kelly - April 26, 2012 - 3:05pm

Sounds delicious to me!!! Cut them up into small diced pieces. And let me know how it is!!

Submitted by c - May 2, 2012 - 7:49pm

This looked so good and yet I cooked it and it browned on the outside and was RAW in the middle... siiiigh. HELP

Submitted by kelly - May 2, 2012 - 11:17pm

I'm sorry, that's a bummer. I am at a mile high (Colorado) so things definitely bake differently. You probably need to lower the temp (to maybe 350) and then cook for longer - even 90 minutes. After an hour, check on it every 10 minutes or so. Make sure a knife comes out clean. I have noticed that the outside browns up fairly quickly, but most of the baking time is just for the inside to firm up. Let me know if these suggestions help for next time.

Submitted by Tracey B. - May 11, 2012 - 7:09am

Wondering if you have tried any of your bread recipes as muffins? They look delicious! I know I have cooked other sweet bread recipes as muffins - thought I might try these out that way as well (faster cook time for my impatient crew :)

Submitted by kelly - May 11, 2012 - 1:46pm

But some of my readers have made them into muffins! I am thinking of trying the Strawberry Banana ones as muffins soon. Will probably cook for 25 minutes, maybe 30. Let me know if you do it / like them!

Submitted by Marisa - March 11, 2013 - 1:25pm

I made this recipe into muffins. I find it easier to control my portion when I do this.

I baked them at 350 degrees for 25-30 minutes. (one of my muffin pans is smaller, these were done at 25 min. The other is a little larger. They were done at 30 minutes). I used 4 medium bananas and added walnuts. Made 16 muffins. They were delicious!

Submitted by Katie - May 13, 2012 - 1:04am

I made this bread today to have ready for post mother's day dinner! I'm gonna slice it up, throw it on the griddle and top it with some homemade fresh whipped cream and berry reduction!! I can't wait to try it!!

Submitted by kelly - May 13, 2012 - 1:06am

Sounds fancy schmanche! And delicious!! Let me know how it goes...I might have to beg you for your berry reduction recipe! Yummola!
Submitted by Kara - May 15, 2012 - 1:34pm

I made these into regular sized muffins (12 total). I also subbed in 1/4 c. agave for the 1/2 cup brown sugar and found them more than sweet enough. Next time I might add just a tablespoon of agave, as long as my bananas are super ripe. Definitely try this recipe - you'd never guess that it's lower in sugar and without oil!

Submitted by Yvonne - May 22, 2012 - 12:55am

Do you know if regular all purpose flour will work also?

Submitted by kelly - May 22, 2012 - 9:09am

Regular white all-purpose flour should bake up just the same, though missing some of the health benefits of the whole wheat variety.

Submitted by Sarah - May 27, 2012 - 1:55pm

I had the same problem as another commenter, which was that the outside browned and the inside wasn't set with the strawberry version I made. It was gooey inside, and the whole loaf was really dense and didn't rise much. I did sub 1/2 cup honey for the agave and used plain yogurt rather than strawberry banana. Unfortunately the whole loaf went in the trash!

Submitted by kelly - June 24, 2012 - 11:28pm

With the greek yogurt and bananas already adding so much "heaviness", I would stick to either the brown sugar or agave as the sweetener. Honey is a lot heavier.

Submitted by Corrie Anne - June 8, 2012 - 1:41pm

Trying to decide which of these I'm going to make for the Young Marrieds group at church this weekend!! Lol.

Submitted by G - June 14, 2012 - 5:24am

This bread looks great can not wait to try it, would it work if i was to omit the 1/2 cup sugar in it?

Submitted by kelly - June 14, 2012 - 10:10am

If you make sure you're using super ripe bananas so there's extra sweetness that way, I would imagine it'd be ok with no sugar at all. You could substitute 1/4 agave nectar, or try a little stevia as well.

Submitted by Kat - June 14, 2012 - 9:54pm

this looks amazing!!!!!

Submitted by Sonya - June 18, 2012 - 8:41am

I turned this recipe into muffins and they were a HUGE hit..super moist and delicious! thank you so much for a keeper of a recipe!

Submitted by kelly - June 18, 2012 - 5:16pm

So glad you liked them!!

Submitted by Lisa - June 29, 2012 - 7:24pm

Do you think a soy or almond yogurt would work just the same? We do non dairy here, one lactose intolerant and one toddler that cant digest the casein protein.

Submitted by kelly - July 1, 2012 - 6:38pm

Honestly I've never tried non-dairy yogurt. Soooooo, you'll have to try it and let me know!!

Submitted by Jennifer - July 1, 2012 - 11:29pm

This came out great. My Mom is a diabetic who hates anything that might be even remotely healthy but she liked this. Wouldn't change a thing about the recipe.

Submitted by kelly - July 6, 2012 - 10:45am

So glad you enjoyed it :)

Submitted by Kristin P - July 5, 2012 - 10:46am

I just made it this morning and am waiting for it to finish cooking! It smells so good!!!

Submitted by kelly - July 6, 2012 - 10:45am

I hope it tasted as good as it smelled :)

Submitted by Kristin P - July 10, 2012 - 9:41am

It was so good!! So good that I had to share it. I posted a blog about it and directed readers to come check you out!! Thank you!!! http://impatientlywishingonastar.blogspot.com/2012/07/blueberry-banana-b...

Submitted by Gabrielle - July 17, 2012 - 1:58pm

I made this bread for my butter-loving european boyfriend and he loved it!!!! So much yumminess without having too much sugar and fat! I have also tried this recipe with strawberries and raspberries, but the blueberry version seems to be our favorite! Thank you so much for making baking easy and healthy!

Submitted by kelly - July 25, 2012 - 4:15pm

So glad you enjoyed it! And I agree about the yumminess w/out too much sugar/fat... perfecto!

Submitted by Beth - July 19, 2012 - 11:51am

I just made this and it is delicious!! I used two 2oz blueberry Greek yogurt parfaits and still added the cup of blueberries. (I sprinkled the granola from the parfaits onto) Cant wait to try it with my strawberry parfaits and fresh strawberries!! Mmm good! Thanks for sharing this recipe it's a keeper! :)

Submitted by Beth - July 19, 2012 - 12:17pm

Correction 2- 4oz parfaits. Granola sprinkled on TOP.

Submitted by Sunny - July 21, 2012 - 10:35am

I made this for our breakfast this morning, and I have to say that I was beyond impressed!! We make an effort to keep sugar at bay, but I'm a baked goods junkie...which I manage to ignore for the most part. NOW I have a go bread to that tastes amazing and will satisfy my sweet tooth! Thank you, thank you, thank you!!!

Submitted by kelly - July 25, 2012 - 4:14pm

I'm so glad you enjoyed it so much!! Thanks for making it, commenting about it, and making it again soon :)

Submitted by Chelsea - July 26, 2012 - 12:31pm

Does anyone know about how many weight watchers points this would be? I have no idea where to start calculating on something like this.

Submitted by Megan - July 29, 2012 - 6:45pm

Would regular whole wheat flour work instead of the pastry flour? Or do you know if there is some other substitution I need to make to be able to use it? I live in small town where even whole wheat flour is hard to find.

Submitted by kelly - July 29, 2012 - 6:55pm

I would substitute all purpose flour if you don't have the whole wheat pastry flour. Regular whole wheat might not cook up well.

Submitted by CJ - August 13, 2012 - 10:00am

I used regular wheat flour and the bread was a little heavy. That may have been because I also used the agave and I'm not cooking at a high altitutude so I should have adjusted the recipe a little. I would sift the flour to lighten it a bit and use brown sugar next time to avoid it getting so heavy.

Submitted by Bonnie - August 4, 2012 - 12:15pm

Do you know if this freezes well? Want to send a couple loaves to son in Alaska. Thanks

Submitted by kelly - August 22, 2012 - 9:15am

It always gets devoured in about 1.2 days, so I've never tried freezing it! If you do, please let me know how it does :)

Submitted by Shellei - August 22, 2012 - 9:12am

What about coconut flour? I bake a lot but have recently become interested in using alternative flours. I've had some coconut flour kicking around for a bit but haven't ever used it.

Submitted by kelly - August 22, 2012 - 9:14am

I've never tried coconut flour... if you try it with this bread, please let me know how it turns out!

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