Greek Yogurt Banana Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 157.1
  • Total Fat: 4.5 g
  • Cholesterol: 27.0 mg
  • Sodium: 18.3 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.7 g

View full nutritional breakdown of Greek Yogurt Banana Bread calories by ingredient


Greek Yogurt Banana Bread -wls friendly Greek Yogurt Banana Bread -wls friendly
Number of Servings: 16


    3/4 cup sugar ( I used spleda blend for baking)
    1/2 cup brown sugar (I used splenda Brown Sugar)
    2 tbsp unsalted butter, room temperature
    2 eggs, room temperature
    1/4 cup applesauce (I used Unsweetened)
    3 very ripe bananas, mashed (1 lb.)
    1 cup Greek yogurt (0% )
    1 tsp vanilla
    2 1/4 cups flour ( I used 2 cups Whole wheat flour, and 1/4 c atkins flour)
    1 1/2 tsp baking soda
    1 tsp cinnamon
    1/4 tsp salt
    Dash of cloves
    Dash of nutmeg
    1/3 cup chopped walnuts (I also added 1/3 cup SF chocolate Chips)
    Nonstick cooking oil spray

    You will also need:
    Makes 2 loaves


I also added a scoop of Protein powder to the recipe. You can omit this in yours :)


ĄPlace a rack in the center of the oven and preheat to 325 degrees F. Cut the butter into small chunks and place in a large mixing bowl along with the sugar and brown sugar. Use an electric mixer to beat together the butter and sugar for a few minutes. Make sure the butter is fully integrated into the sugar and the mixture becomes small, even sized crumbs.
Add the eggs and applesauce to the bowl and continue to mix till smooth.
In a small bowl, mash the bananas with a fork till smooth. Add the mashed bananas, Greek yogurt, and vanilla to the bowl. Use a spatula to stir the mixture till smooth.
In a medium bowl, sift together the flour, baking soda, cinnamon, salt, cloves and nutmeg. Fold the dry ingredients into the wet to make a thick batter. Don't over mix-- a few lumps are okay.
Fold in the chopped walnuts or others.
Grease two loaf pans with nonstick cooking oil spray. Divide the batter evenly between the two pans.
Bake the banana bread for 45-55 minutes, turning once halfway through baking, till the top is golden brown and a toothpick inserted into the center of the loaf comes out clean. If the top of the bread browns faster than it bakes, cover with foil for the remainder of baking time.
Let the loaves cool for 10 minutes in their pans, then put them on a wire rack to cool completely.

Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user JAYCEE6610.