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
I made this bread tonight and it turned out really well! I added brown sugar and omitted the maple syrup. I also added walnuts to the recipe. I am not big on sweets per se, but this bread hit the spot!
A very dense brick with the texture of rubber, what a waste of expensive ingredients
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I made this yesterday, and so excited about how delicious it turned out. I added a handful of chopped wall nuts. I also chopped the oats as I didn’t have easy cooking oats. Then lastly I added about 2 tablespoons macadamia butter and used honey instead of maple syrup as actual maple syrup is not widely available in South Africa. It needed to bake an extra 10 minutes, so about 50 minutes in total, but truly delicious! Thank you
I just made this loaf because I could not find my usual recipe. I added some dried cranberries . It took about 40 minutes to bake up with a firm centre. It looks great and it is moist and delicious however my crust is a bit on the hard side and so it’s a bit difficult to slice.otherwise I will make it again.
I made this today. Turned out great. I used baking powder instead of baking soda and I did use a quarter cup brown sugar & 3/4 cup chopped walnuts. I like that it doesn’t take too many bananas, and it has oatmeal in it, which is one of my favourite things to eat. It actually taste like a giant oatmeal banana muffin, if I may use this comparison.:
I will make this again!
Why is there no salt in this recipe?
Looked lovely. Rose well. Passed the skewer test. I baked it for 40mins. It sank overnight. Cut into it this morning to find underbaked with a soggy bottom. The birds are tucking into it. Won’t be using this recipe again.