Greek Yogurt Blueberry Banana Bread

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!!" Don't you just love this new photo of the bread (taken almost 2 years after the original post!):

{Greek Yogurt Blueberry Banana Bread}

{Greek Yogurt Blueberry Banana Bread}


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


1 1⁄2 cup Bob's Red Mill Whole Wheat Pastry Flour
3 tablespoons Bob's Red Mill 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
2 Ripe Bananas (small)
2 Eggs
3⁄4 cups Greek Yogurt (vanilla or blueberry)
1 cup Blueberries (fresh or frozen)


  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