This healthier Greek Yogurt Banana Oat Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Naturally sweetened with plenty banana flavour, it makes a great healthier alternative to a traditional favourite!
Can I tell you a secret? It’s a big one. You ready?
Every day is a good day to eat banana bread.
No? You were expecting something different? Something more scandalous? I know. But I’ve been sitting here for 15 minutes getting distracted by Slither trying to come up with a way to start this post and nothing was coming to me, so I decided to just write out the first thing that came to mind and that was it.
But that’s okay because I figure you’re not here for fancy shmancy intros anyways (I hope). You’re here because you saw the title of this post and thought to yourself “ooooooo, banana OAT bread!” and that, my friends, is something I can most definitely deliver.
For how much I love it, I feel like I don’t have nearly enough banana bread recipes here on the ol’ blog. I mean, I have a bunch of different variations (chocolate, pumpkin, zucchini, etc.), but not enough straight up banana-y flavoured quick breads.
That’s why, when the fam asked for something they could have with their coffee, my brain beelined for the banana bread. Kind of.
That’s actually paraphrasing it nicely. The reality of the situation is that my mom kind of “subtly hinted” that I needed to make something especially for her by pointing out that I never make anything she can eat… which is kind of true.
You know how I mentioned that she has those salicylate sensitivities? Well, pretty much everything I make has either almonds, dates, honey, or coconut in it, aaaaaaand she can’t have any of those. I know. It’s pretty brutal.
But she can have flour, oats, bananas, maple syrup, and Greek yogurt, which is exactly what’s the kind of ingredients you’ll find in this loaf of Greek yogurt banana oat bread.
What I did was take the recipe for my Greek yogurt banana bread and tweak it a little bit to allow for the addition of oats. Oh, and to make everything in one bowl.
It’s just as soft and tender as the original despite the little bit of extra heartiness, and you’d never be able to tell that it’s made without any butter or oil. For sweetener, I opted to just use maple syrup to make it refined-sugar-free. Everyone found it to be sweet enough with just 6 Tbsp, but if you like your banana bread on the sweeter side, I included an option to add a little extra sugar.
You can also toss in some add-ins like chocolate chips, dried fruit, or nuts, but I’m a purist when it comes to banana bread and prefer it without any other flavours competing for tastebud love. I get that from my momma; and this bread’s for her.
And you guys. Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Greek Yogurt Banana Oat Bread
- Total Time: 50 mins
- Yield: 12 slices 1x
Ingredients
- 2 large eggs
- 1/2 cup (115 g) plain 2% Greek yogurt
- 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
- 6 Tbsp (90 ml) maple syrup
- (optional) 1/4 cup (50 g) brown sugar*
- 1 tsp vanilla extract
- 3/4 cup (60 g) quick oats
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 1/4 cup (150 g) white whole wheat flour
- Optional add-ins: 1/2 cup chocolate chips/dried fruit/nuts/etc.
Instructions
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, maple syrup, sugar (if using), and vanilla, mixing until smooth.
- Stir in the oats, baking soda, and cinnamon. Finally, spoon in the flour and gently stir it in until just combined. If you’re adding any mix-ins, fold them in now.
- Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Notes
* We found this to be sweet enough with just the maple syrup, but you can also add extra sugar if you like your bread on the sweeter side.
- Prep Time: 10 mins
- Cook Time: 40 mins
Looking for more healthy banana bread recipes? Try one of these!
Double Chocolate Greek Yogurt Banana Bread
Greek Yogurt Pumpkin Banana Bread
Double Chocolate Zucchini Banana Bread
Flourless Chocolate Chip Banana Bread
Flourless Chocolate Banana Bread
Fridgerated or no? Making for Xmas, I’ll report back after tomorrow!
wow , just tried it, and its a.m.a.z.i.n.g !!! ( I put a little chocolate in mine hihihi)
excellent, moist without added fat, for us the maple syrup quantity is perfect. really enjoyed it
Is the nutritional info with or without the brown sugar?
Love love love this recipe! 2nd time making it and it’s gone before you know it! Thanks for the awesome recipe!
Second time doing this recipe. We love it.
But I need to add less flour (1 cup instead of 1 1/4). Could be because I’m using 0% fat greek yogurt and it’s not so runny… I also think my bananas and eggs are smaller (I live in Czech republic).
Hello,
My bananas are ready but I only have vanilla yogurt (not greek), would this pose a problem?
So good! Thank you runningwithspoons. Whole family loves it X
Thanks for this recipe! I’ve been looking for a healthy banana bread to give my fussy toddler for breakfast. I cut down the sugar slightly (the maple syrup) and it was a success! She asked for a second piece. I’ll try adding sultanas next time.
This recipe was awesomet! Super moist and so healthy! The only “indulgent” ingredient was the chocolate chips I added in. I used non-fat Greek Yogurt since that was all I had, and just added a bit of olive oil so it had a little fat in it. And to avoid the issues other people had with the middle not cooking, I made muffins! Also mixed by hand instead of the stand mixer. So yummy and I can’t believe how low in fat and sugar it is! Thanks for the recipe, Amanda!
Sawatdii Kha from Bangkok. I really want to try your recipe, can you help me with:
1. Substitute of Maple Syrup. Can I use honey? Or just brown sugar? Maple syrup is so expensive in Bangkok 🙁
2. Can I use rolled oats instead of quick oats?
Both honey and rolled oats will be fine, Aishah! I hope you like it 🙂
Hello,
Did you process the oats or add them in whole?
Thanks 🙂
I just added them in whole, Katie 🙂
Not sure what happened, but mine turned out terrible. The middle sank in and was gooey still, but the rest of it was way too dry. I did cut the maple syrup by a tiny bit because I used sweetened yogurt. And I used frozen bananas. I added more cinnamon and nutmeg but I doubt that was the issue. I used parchment paper instead of grease. I baked it for 35 minutes, it was still jiggly, so I put it back in for 5 and then let it rest in the pan on the counter for at least 10 before taking it out.I guess I’ll go back to my old recipe… 🙁
If I add 1 more banana .. what other changes I would have to make in the recipe ?
I’m not 100% sure, Jasmeet, but my first guess would be to leave out the maple syrup and just use sugar instead so that you could cut back on on some liquid that the banana will add.
Hands down best banana bread recipe I’ve ever used. I make this once or twice a month. Easy enough for my kids to help and they love it!
This was really good. I skipped the maple syrup and used just the sugar. Next time I might just try the maple syrup, and skip the sugar. My only complaint would be not enough banana flavor. Going to try adding another banana or two next time. But the consistency was great.
I’m glad I found this recipe. I followed it exactly, using the lesser amount of sweetener (6 Tbsp. of maple syrup) and add-ins were orange flavored cranberries and chopped almonds and pecans. I’m definitely pinning this one to make again.
What what what what this looks so good. I’ve been looking for a recipe for moist banana bread since my college roommate and I graduated because she used to make all the bread.
I CANNOT wait to try this.
I hope you like it, Leah! 🙂
I love it! I baked it this afternoon with the idea that I would take it to work to share. Not sure that’s going to happen… I don’t often eat much of the sweet things I bake, but this is already an exception!
I put a dark chocolate drizzle on top to make it pretty for my colleagues, and it works nicely. Next time I’m adding sultanas into the mix!
I made this yesterday and have to say it’s so good that half the loaf is gone and there are only two of us eating it! So moist, not too sweet (my husband is diabetic). I will try adding nuts next time, just to change it up a little but find it really good without anything added
I’m so glad that you enjoyed it, Suzanne! I totally agree that banana bread is the best when it’s plain, but nuts sound pretty fabulous since they don’t affect the flavour -too- much.
This looks fabulous! I’ve been looking for a healthier version of any and all kinds of breads (my weakness)…can’t wait to try this!
This sounds so good. I love a good banana bread recipe. Everyday is a good day to have a good day! 🙂
Cannot wait for it to cool down so I can make this banana bread. Like the yogurt and oatmeal added to the recipe.
Thank you I can’t wait to try! Could you tell me if the nutrition facts include the addition of brown sugar and chocolate chips? I assume no, so no need to respond of that is in fact the case 🙂 Thank you!
Hi Katie! Nope, the nutrition facts are just for the base recipe.
Could you tell me the nutrition facts? Can’t find them
I made this recipe this morning with a couple of tweaks. It was awesome and easy! I added 9tbsp of maple syrup since I was making it for little kids who like things sweet. Also, I used a high speed blender to mix the wet ingredients and then, I pulsed in the dry ingredients. I baked it for 35 mins, but I would probably reduce the cooking time. The part of the bread that was in contact with the pan was a little harder than I prefer. That could be because of the extra sugar I added. Thanks for the great recipe!
I’m so glad that you made it and liked it, Jessica! Thanks os much for taking the time to let men now 🙂
This does look good, Amanda! 😊
WIll substitute the whole wheat flour for almond or coconut flour and definitely give the recipe a go this week.
Thanks for sharing… x
I’ve love to know how that turns out if you try it, Justina!
I absolutely love your banana recipes, and I’m thankful your mama can eat this; Banana bread party with the mama is in order!
Every day is a good day to pray and just be amazed to be alive!
I love that 🙂 Gratitude is definitely a necessary addition to every day.
I’d be honored to share this bread with your momma.
Every day is a good day to get up. 🙂
Oh man this looks amazing! And banana oat bread has such a nice ring to it 😉
Oh my goodness, the texture here is gorgeous! This looks super yummy.
Another baking project for me is in order I guess! Looks great, and you had me at Greek Yogurt. Your mom’s sensitivity does sound rough. I do’t know that I could survive! How nice of you to make this for her (and us.)
It’s been pretty tough for her, especially because the food is all so bland and boring. But I guess its helps when you start feeling better.
Every day is a good day to eat oats! 😉 Haha looks amazing Amanda, I’ve always had huge success with your bread recipes. Happy Saturday! <3 xo
Amen to that! Hope your week is off to a great start, Marina!
I couldn’t go for this recipe because of the dairy but my fiancé loves all things banana related and would love this recipe. The pictures look so good!
Every day is a good day to find something to be grateful for. [cheesy but true!]
https://thedogtribe.com/2016/07/22/summer-shred-workout/
Aww dairy is a tough one for a lot of people, so I think I’ll have to start experimenting with some non-dairy alternatives. And that’s not cheesy at all! I love it and couldn’t agree more 🙂
The banana bread looks really good, thank you for sharing. I think I told you but I enjoy cooking with greek yogurt because it makes the recipes more dense.