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 Colette - August 22, 2012 - 7:32pm

I had plain Chobani yogurt, and fresh blueberries in my fridge, so I thought I'd make this up..... but I only had whole wheat flour not pastry, so I hope it turns out ok, I just read thru some of the comments aobut ww flour.......Also hope the plain yogurt wont be too much of a change.

Submitted by Mel Hamel - August 27, 2012 - 10:51pm

I have been wanting to try this and made a few changes based on what I had (or didn't have) in the kitchen! I used half whole wheat flour and half all purpose, two bananas instead of three, and nonfat plain greek yogurt. It came out great! The bread is a little heavy (probably from the whole wheat flour), however it was really moist and not overly sweet. Delicious! Curious to try it with flavored yogurt next time :) Thanks for the recipe!

Submitted by LizzyK - September 8, 2012 - 9:34am

I made this today, it will need some tweaking for my conditions, but it was still really nice.
I used plain greek yoghurt as I read the recipe wrong, and I would mash the blueberries up rather then leave them whole, as they tended to be too heavy.

Its quite funny as I only just found your site and FB page and the first thing I read was about your love of Chobani yoghurt, I had no clue what it was, and then I went into my local Woolworth's (Australia) and low and behold they had Chobani yoghurt. It had been ages since I have been in there, and the range of natural yoghurts, and even (supposedly) fresh juices just blew my mind. I had the mango this morning, I tasted it without mixing the fruit and was not impressed at all, but once I mixed in the fruit, it was really nice.

I will be keeping an eye on this page frequently as I am a really bad sweet tooth, and your recipes are both tasty and healthy.

Keep up the great work
Lizzy

Submitted by Pam Scrima - September 8, 2012 - 7:53pm

Found this link on pinterest and couldnt wait to try. I did a few subtitutions though :) Made mine into muffins using honey instead of agave, black cherry greek yogurt and dried cherries instead of blueberries. They came out FANtastic! Thanks :) I'll be making a bigger batch to freeze later this week. Oh and as far as those talking about ripe enough bananas- I always buy up all the "bruised" manager special ones at my grocery store and then freeze them whole until use. That way I'm always sure to have some ready for breads and smoothies.

Submitted by Elizabeth - September 9, 2012 - 9:40pm

I found this via pinterest :) I should have read ALL of the comments as I too just used whole wheat flour. I also used plain Greek yogurt (I buy it in bulk at Sam's). I baked it at 350 for 70 minutes. It is extremely moist but it definitely is not raw. It didn't rise like the normal banana bread recipes I use but now know the culprit (whole wheat flour!) I love banana bread and can't wait to try your chocolate banana bread (its probably a lot healthier than what I usually make!). Thanks!

Submitted by Jordanne - September 22, 2012 - 11:05am

Great idea to add blueberries. I also love making my own muesli bars, banana breads. To add antioxidants I add organic superfood powders like Maca and Wheatgrass. A great way to add flavour and extra nutrients. Will definitely check out your blog from time to time. Thanks for posting.

Submitted by manon thibodeau - October 21, 2012 - 3:23pm

I almost never cook. For me, it's one more chore to do. But I want to change for my health's sake. I was attracted by this picture of greek yogourt banana bread. I love greek yogourt and had all the ingredients needed in my kitchen. Well, thanks to you, I can't believe I baked someting this healthy and delicious!! This is just the beginning!

Submitted by C - October 24, 2012 - 8:12pm

Hi,

I am English and need to know how much yogurt to use. You have said to use 6 ounces, I looked up and was unsure if you used liquid ounces (US) or weight ounces. If its weight I can just do it on my scales, if its fluid (US) I will have to do it online. Can you enlighten me?!

Many thanks
C

Submitted by kelly - February 13, 2013 - 5:20pm

1.5 cups of yogurt
Submitted by jenny - January 13, 2013 - 4:06pm

i cant seem to find the link to the adjusted recipe, could you repost please - im dying to make this!

Submitted by kelly - January 17, 2013 - 12:33am

The recipe is listed below the questions at the bottom of the blog post. But here it is in comment/email form in case that's easier: 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 agave nectar) 1 teaspoon Vanilla Extract 3 Large ripe bananas 2 Eggs 6 ounces Chobani Vanilla Greek Yogurt (or Blueberry) 1 cup Blueberries (fresh or frozen) Instructions Preheat oven to 375 degrees. Start by combining flour, baking powder, salt in a large mixing bowl. In a separate bowl, mash bananas with a fork until they are gooey and liquid-like. Add eggs, vanilla and brown sugar… mix thoroughly. Add greek yogurt Whisk until everything is well combined and there are no lumps. Pour the wet ingredients into the dry ingredients, and mix until just combined. At this point, fold in the blueberries. Pour batter into a greased loaf pan and distribute evenly. Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean. Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.
Submitted by Rhiannon - January 30, 2013 - 3:59pm

I read where you suggested lowering the temp and increasing the cooking time for those not in a high altitude area. I'm in Indiana (no altitude issues here- lol) Would you suggest the 350 and 90 min cooking time? I plan on using ingredients exactly as listed? NOT an experienced baker here.. :)

Submitted by kelly - February 8, 2013 - 5:14pm

I'd try the 375 degrees for 70 minutes. ALSO, I always put mine in the fridge overnight before slicing...and that can help it "firm up" a bit after cooking. Let me know how it goes :)
Submitted by Rachel - February 9, 2013 - 6:58am

Hi, I'm trying to make this recipe, and Ive searched the whole internet for athe correct ingrediants for this recipe, but they all say the same as yours, i.e.
1.5 cups whole wheat pastry flour
3 tablespoons whole wheat pastry flour
Sure one of they above should be a different type of flour?
I don't understand how everyone has claimed they made this recipe and didn't get blocked by that typo...
can you please let me know the correct types and weights of the fours? :)
I'm probably over-excited about trying this recipe now!!
Thanks a million, Rachel

Submitted by kelly - February 13, 2013 - 5:19pm

The recipe calls for 1.5 cups PLUS 3 tablespoons of the whole wheat pastry flour. They just had to be listed as two separate line items because of the recipe module that my blog uses. So, just measure out 1.5 cups, then add 3 tablespoons. Does that help?
Submitted by Kathryn - February 20, 2013 - 7:53am

If you are using Agave instead of brown sugar, you should only use 1/3 cup of Agave. Also, Agave contains more moisture and makes baked goods brown faster, so cook at a slightly lower temperature and increase cook time by 6 percent. See chart here: http://herbs.lovetoknow.com/Agave_Nectar_Conversion_Chart_for_Baking

Submitted by kelly - February 20, 2013 - 4:32pm

I actually suggest using even less... so instead of 1/3 cup agave, I use 1/4 cup: basically 1/2 of any brown sugar called for. But that's interesting about lowering the temp slightly. Thanks :)
Submitted by Cindy - March 2, 2013 - 10:27am

I knew right away to make a double batch! I used the agave and followed the directions as posted. There was no time for letting the bread cool after coming out of the oven! It came out perfect! A must try! This will be a regular in my house! Thanks!

Submitted by Deanna - March 10, 2013 - 1:13pm

Hi! Made this yesterday, and my whole family loved it! Do you know the nutritional info on it?...especially calories per slice and fat grams?

Submitted by Lu - March 21, 2013 - 10:03pm

Hi Kelly! How long will this be good for after baking? I'm having friends over for brunch on Saturday and am wondering how far in advance I can make this.

Submitted by kelly - March 23, 2013 - 9:49am

I would say 1 - 2 days ahead of time. I usually bake mine at night, and then refrigerate overnight and serve it in the morning, and it's perfecto!
Submitted by Melise - April 19, 2013 - 1:44pm

I can only find white pastry flour. Whould the amount be the same? Did u ever hear how the coconut flour turned out?

Submitted by Jodi - April 23, 2013 - 12:28pm

Yummmmmmmmm. I made a batch of this in muffin form -- in a tray that had six BIG muffin spots, because I wanted to have one for breakfast that morning (Sunday) and every day of the week thereafter at work :) I feel like the muffins keep very well in the fridge since they are a dense muffin and not a crumbly one. Delish! I definitely took them out of the oven sooner (at 33 minutes, to be exact) and they were completely perfect. Wouldn't change a thing. Next up, the strawberry version!

Submitted by kelly - April 27, 2013 - 11:28am

Thx for the feedback --- glad the muffins turned out so well!
Submitted by Steph - May 3, 2013 - 1:32pm

I just made this bread (can't wait to try it!) and noticed that around the 40 minute mark of baking, the top was quite brown but the inside wasn't ready yet so I wrapped a piece of aluminum foil over the top of the bread for the last 20 minutes. The bread came out perfectly and the top didn't get overly done!

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