Greek Yogurt Strawberry Banana Bread

Posted: April 28, 2012

I shared my recipe for Greek Yogurt Blueberry Banana Bread a few weeks ago, and it was an instant hit with YOU, my readers.  Some of you have made it multiple times already; it's been pinned and repinned more than I can count on Pinterest, and is one of my most popular recipes.  Well, one of my readers asked about making a strawberry version last week because she was out of blueberries... and the idea sounded so yummy I had to make it myself!!  At 9PM last night :)  I substituted strawberries for blueberries, Chobani Strawberry Banana Greek Yogurt for plain, and left out the vanilla.  I must say... it was pretty darn delicious!  And I might even like it better than the blueberry!!

Introducing: Greek Yogurt Strawberry Banana Bread:

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

This time my bananas were more ripe (softer) so I just left the mixture a bit lumpy, rather than blending it.  I combined it with the dry ingredients and strawberries, and then got it ready for the oven to bake for an hour.

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

Let it cool for 10 minutes (if you can stand it!!) before slicing it. The first slice I ate with just a bit of butter on it (shown at top), but the second slice (YES, I INDULGED IN 2!!) I ate with a thin layer of nut butter.  Oh.My.Goodness... DELICIOUS!!!!

Pair it with dessert?

Try my Key Lime Pie!

How I lost 50+lbs the healthy way:

Without Counting (calories or points)!

{Greek Yogurt Strawberry Banana Bread}

Description

Super moist, delicious Strawberry Banana Bread made with Greek Yogurt.

Ingredients

1 1⁄2 cup
Whole Wheat Pastry Flour
3 tablespoons
Whole Wheat Pastry Flour
1 1⁄2 teaspoon
Baking Powder
1⁄2 teaspoon
kosher salt (optional)
1⁄2 cup
Brown Sugar (or 1/4 cup honey)
2  
Large ripe bananas
2  
Eggs
6 ounces
Chobani Strawberry Banana Greek Yogurt
1 cup
Diced Strawberries

Instructions

  1. Preheat oven to 375 degrees.  Start by combining flour, baking powder, and 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 and 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 fresh strawberries!
  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 Corrie Anne - May 2, 2012 - 12:31am

That is a really cool idea!! I love simple baking ideas, and Greek yogurt is my favorite sneaky swap.

Submitted by renee works - May 2, 2012 - 11:04pm

baking this right now....smells and looks great. I used a 1/2 tsp. of vanilla as you did not say how much to use but you mention it in the instructions. How much did you use, if any?
Thank you!

Submitted by kelly - May 2, 2012 - 11:13pm

It's actually a mistake in the instructions!! I had 1 tsp vanilla in the blueberry version, but when I edited the recipe for the strawberry version, I forgot to remove it from the directions part. So I didn't use ANY vanilla in this strawberry bread. But, I'm sure it will taste great!

Submitted by Lauren - May 3, 2012 - 4:46pm

We're going to try this recipe this weekend but I'm going to substitute half of the bananas for cauliflower puree. We do this from the Deceptively Delicious cookbook, but I've never tried a yogurt version- seems like it will be sweet enough to hide the veggies. Looking forward to it!

Submitted by kelly - May 3, 2012 - 5:16pm

Let me know how the sneaky cauliflower goes. I bet you're right that it will still be sweet enough. Oh, I'm so intrigued now!!

Submitted by Dina - May 7, 2012 - 11:07am

Hey there! I found this recipe and it looks fantabulous! I haven't made it yet. I figured since my daughter's preschool graduation party is coming up, I can just make it for that! I am not much of a baker, so these maybe silly questions.

First, I figured kids' would like moist cupcakes... do these come out pretty moist? Maybe carrotcake like?
I was thinking of a cream cheese frosting w/ very little sugar... what do you think?

I was also going to decorate these beach themed, perfect for the start of summer break!

What do you think? Should I do this? Good idea, or nix it?

Submitted by kelly - May 7, 2012 - 6:05pm

I had another reader make the blueberry version of this bread into muffins, and she said they were fabulous!! I have not tried them as muffins, yet, but hope to soon! This bread is super moist / dense, yes. We have the bananas and greek yogurt to thank for that! Have you considered a nut butter frosting? (I know most schools don't allow peanuts, but sunflower butter is a nice alternative.... maybe make that into a frosting?!) Let me know what you decide! You could always do a trial run the weekend before and see what you think! If I lived nearby, I'd help you taste test them :)

Submitted by Lauren - May 10, 2012 - 8:40am

Okay- total success with the cauliflower! I also used whole wheat flour. It was great! My kids and husband love it. I can't wait to use yogurt instead of oil in my other bread recipes- the apple sauce substitution never comes out quite right for me.

Submitted by kelly - May 11, 2012 - 11:59am

For those reading - Lauren substituted 2/3 cup steam/pureed cauliflower in for one of the bananas. She said it was delicious!!

Submitted by Sarah - May 19, 2012 - 2:33pm

Well, i've given this recipe two tries and it has failed both times - looks and smells great in the oven but collapses into a dense sticky mess as it cools. Not sure why i am having this issue - i am an experienced baker and just can't make this recipe work - the first time i made muffins and took a couple of liberties, the second time I followed the recipe to a T. Sad.

Submitted by kelly - May 19, 2012 - 2:43pm

That's no good! I would recommend using less bananas - I think with the combo of strawberries AND bananas, it leans toward being too gooey. So, maybe try using one banana instead of 3. OR, just follow the directions and leave out the strawberries (for plain banana bread).

I made the muffins - which use 1.5 bananas and 1 cup strawberries a few weeks ago.... and made some without the strawberries. And the plain banana ones cooked up much nicer/fluffier than the combo ones.

Sorry again for your trouble though. :(

Submitted by Aimee - May 21, 2012 - 6:26pm

I made this recipie into muffins today - delicious! I added pecans and used plain yogurt and all purpose whole wheat flour because that's all I had. Turned out well. Thanks!

Submitted by kelly - June 6, 2012 - 3:42pm

Forget nut butter ON the bread/muffins, put them IN the muffins! Genius :)

Submitted by kate - May 24, 2012 - 5:28pm

i didnt have ay strawberry cho, so i used vanilla. i also had extra flax seed in my freezer, so instead of the extra 3 tablespoons of flour, i used the flax seed. i hope it turns out.

Submitted by kelly - May 24, 2012 - 5:30pm

Please come back and let me know how it turns out!! I'm curious about the flax :)

Submitted by kate - May 24, 2012 - 6:10pm

i just took it out of the oven and i couldnt wait to let it cool, so i cut it. its pretty good, you cant taste the flax seed. i wish i had the right cho for it though. the flax made it a little more dense but its good. next time i wont use 3 tablespoons.

Submitted by Liz - June 5, 2012 - 9:56pm

instead of greek yogurt (still don't like the taste) can you use regular yogurt?

Submitted by kelly - June 6, 2012 - 3:26pm

I'm sure you could substitute regular yogurt, but you'll be missing out on a lot of the extra protein that Greek Yogurt provides. Have you tried Chobani's Strawberry Banana yogurt before? It's pretty delicious!

Submitted by Tai - June 5, 2012 - 11:48pm

Smells so yummy. I love to bake. And I love to try to make recipes healthier. And I love sweets but need to cut back on sugar. Can't wait to taste it. Although the one comment about it not coming out has made me nervous but I went for it anyway.

Submitted by kelly - June 6, 2012 - 3:25pm

How did yours turn out?

Submitted by Tai - June 7, 2012 - 3:40pm

It came out great. Tasted amazing. I decided to bring it to work and it was gone before lunch. I'm even bring some to my Mom in Germany. I'm at the airport now and it's all wrapped up for her. Great recipe. Thanks.

Submitted by Allyson Reed - June 8, 2012 - 2:21pm

I saw this on pinterest and happened to have all the ingredients, so I made it the same night. OMG!!! It is sooooo delicious, I cannot even believe it! I used regular whole wheat flower, brown sugar, and it turned out amazing. I seriously can't believe how good it is! I am going to blog about it right now :-)

Submitted by kelly - June 8, 2012 - 2:27pm

I'm so glad you liked it and I can't wait to see pics / your blog post :)

Submitted by Allyson Reed - June 8, 2012 - 2:46pm

I just posted it! http://azcubed.wordpress.com/2012/06/08/strawberry-banana-bread/

Submitted by kelly - June 8, 2012 - 2:49pm

I love it... and reading yours made me really hungry!! I must make more soon!!

Submitted by Nicole - June 11, 2012 - 9:46am

Has anyone tried the recipe with regular flour? Will it still turn out the same?

Submitted by kelly - June 11, 2012 - 10:57am

The whole wheat pastry flour is really similar to regular flour, taste/texture/etc... so I'm sure you'll be fine to use all purpose regular flour. Let me know for sure though, if you try it!

Submitted by Lori - June 11, 2012 - 10:33pm

How many calories would this be?

Submitted by kelly - June 24, 2012 - 11:36pm

I don't typically count calories, as a philosophy in my own life, but also don't do it for my blog. The recipes are meant to be guides, and you can substitute any of the ingredients with what you might have on hand... so I don't want to post hard nutritional facts on the blog. However, some of my readers have used calorie count programs on their own where you copy in the recipe, and it spits out the nutrition facts. I did this myself to help answer your question, and it came up with 142 calories per slice. (Based on 12 slices).

Submitted by Monique @ Ambitious Kitchen - June 30, 2012 - 4:15pm

I use greek yogurt in just about anything I bake to replace butter or oil. It's fantastic and leaves everything incredibly moist!

Submitted by taylor - July 5, 2012 - 4:42pm

I combined your strawberry and blueberry breads! I used 1/2 cup of each because I didn't have a full cup of either one. I'm excited to see how it turns out (baking now). I also used 2 flax "eggs" instead of the real eggs. Usually this works out for me so we shall see! Used plain greek yogurt and added a tsp of vanilla too. :)

Submitted by kelly - July 6, 2012 - 10:40am

Sounds yummy... AND patriotic :) I've never heard of flax "eggs." How'd it turn out?

Submitted by taylor - July 6, 2012 - 10:59am

It turned out great! It was very dense and moist with a nice crusty top. Flax is a nice substitute for eggs. You just take 1 tbsp of ground flaxseed and mix it with 2.5-3 tbsp of warm water and then let it sit on the counter for a few minutes to thicken.

Submitted by Josie - July 6, 2012 - 3:58pm

Has anyone tried making this with honey instead of agave? I think I have everything else on hand and this looks delicious! Also will probably throw in some chia seeds for good measure. :o)

Submitted by kelly - July 6, 2012 - 4:00pm

The only review I read from someone who used honey said it didn't turn out great... it was too "heavy". Do you have any brown sugar? You can used 1/2 cup brown sugar instead of the 1/4 cup agave (like I used in the blueberry version of this bread).

Submitted by Laura - July 15, 2012 - 9:23pm

I found this on Pinterest and it's in my oven now! I can't wait to try it. I plan on taking it to work tomorrow.

Submitted by kelly - July 25, 2012 - 4:16pm

Did you and your coworkers love it?

Submitted by Dani @ Fitness Food And Style - July 21, 2012 - 10:02am

Sensational!!!! I've had heaps of bananas and super sweet strawbs. Can't wait to make this and love the fact you can substitute the sugar with agave etc.... Our family just completed a sugar free challenge so I can introduce supportive treats like these and they'll think I'm Christmas ;-)
Thank you xox Dani

Submitted by kelly - July 25, 2012 - 4:17pm

First of all, congrats on completing a sugar-free challenge! And what a great thing to do AS A FAMILY :) I love it! Let me know what you think when you make the bread!

Submitted by elisabetta - July 23, 2012 - 3:46am

Hi, I really want to bake this amazing bread but I am confused about the quantities and measurements because I live in Italy and we don't use 'cups' in recipes :
I can convert ounces into grams though, so how many ounces is a cup?
thanks!!

Submitted by kelly - July 25, 2012 - 3:55pm

A cup is 8 ounces!

Submitted by Ashley - July 23, 2012 - 8:53pm

Texture-wise... How should this be? Is it sort of wet/sticky?

Submitted by Ashley - July 23, 2012 - 9:07pm

Mine turned out sort of chewy-like. It's tastes delicious, I just want to make sure I did it right..?

Submitted by kelly - July 25, 2012 - 3:45pm

Mine was a bit chewy (b/c of the greek yogurt), but I didn't mind it. For this strawberry version, I did bake it at night and refrigerate, then sliced in the morning... so that probably helped it firm up in the fridge.

Submitted by Kelly Olsen - July 30, 2012 - 7:15pm

I made a double batch one for my guest and one for my family. He liked it so well he stole the other loaf! I did add some cinnamon and some nuts just cuz we love them in our breads. My diabetic Dad also loved the recipe and adapted it for him.

Submitted by Renee - August 2, 2012 - 12:06pm

Hi thanks for posting this recipe! I want to start baking it so bad but I wanna ask why you listed the flour twice in the ingredients? Was this a mistake?

Submitted by kelly - August 2, 2012 - 12:09pm

The extra 3 Tbs of flour are mostly for high altitude baking (since I live in Denver).

Submitted by Michelle - August 7, 2012 - 1:32am

I made this earlier today, it turned out yummy but it didn't rise very well like yours did. Is it because I didn't add baking soda. As you can tell I don't bake as often.

Submitted by YH - August 25, 2012 - 11:56pm

I just made this, it's amazing! I was just wondering, how do you get that sticky glaze banana bread normally has? And how long can this be kept for?

Submitted by kelly - January 17, 2013 - 12:39am

I got the sticky glaze effect just by refrigerating the bread overnight before photographing it :) I would keep it for no longer than a week.

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