greek yogurt Banana Bread

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 72.9
  • Total Fat: 1.9 g
  • Cholesterol: 3.7 mg
  • Sodium: 144.9 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.2 g

View full nutritional breakdown of greek yogurt Banana Bread calories by ingredient
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I adopted this recipie from
Snack-Cake-Low-Fat-119804. I used banana and cornstarch instead of an egg
I adopted this recipie from
Snack-Cake-Low-Fat-119804. I used banana and cornstarch instead of an egg

Number of Servings: 24


    * 1 1/2 cups all-purpose flour
    * 1/2 cup sugar
    * 2 teaspoons baking powder
    * 1 teaspoon baking soda
    * 1 teaspoon cinnamon
    * 1/2 teaspoon salt
    * 1 cup low-fat plain yogurt
    * 2.5 large bananas
    * 2 tablespoons oil
    * 1 tablespoon cornstarch
    * 3 tablespoon water
    * 1 1/2 teaspoons vanilla


1) pre heat oven to 350

2) Grease a mini muffin tin

3) MIX 1 1/2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt in a large bowl

4) MIX 1 cup low-fat plain yogurt, 2.5 large bananas, 2 tablespoons oil, 1 tablespoon cornstarch, 3 tablespoon water, 1 1/2 teaspoons vanilla In a medium bowl

5) POUR wet ingredients over dry

6) MIX using spatula. Be careful to not over mix

7) DIVIDE batter between muffin tins ( I got 2 batches for my 24 mini muffin tin)

8) BAKE about 15 minutes until golden on top and a toothpick inserted into center comes out clean.

9) use toothpick/skewer to turn out muffins. COOL on a wire rack.

10) ENJOY! Serving size is 2 muffins.

Number of Servings: 24

Recipe submitted by SparkPeople user DOTCOW.

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Member Ratings For This Recipe

  • I made this recipe as full-size muffins using non-fat greek yogurt. They were very moist and had great banana flavor. I chose to top them with some chopped pecans. Yum! - 2/20/10

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